Best How To Prepare Fresh Okra Bamia Before Cooking Recipes

OKRA STEW | MIDDLE EASTERN BAMIA RECIPE

Steps:

• Start by dicing the onion finely and add it to a stock pot along with the vegetable oil and 1/2 teaspoon of salt. Cook it for 2-3 minutes until translucent
• Wash the veal pieces and season with 1/2 teaspoon salt and 1/2 teaspoon black pepper
• To the pot, add the washed veal pieces and brown them from all sides for about 5 minutes
• Next add the tomato paste and and continue to cook for another few minutes
• Add the frozen okra to the pot along with the garlic which should be roughly chopped, the pomegranate molasses and 1/2 teaspoon salt
• Add about 10 cups of water in the pot, mix everything well, and bring to a rolling boil on medium heat for roughly 30 minutes
• After 30 minutes, check the tenderness of both the okra and the meat. If they are both still slightly firm, add more water (roughly 4-5 cups) and allow it to continue boiling for another 20 minutes
• Check the softness of the meat and okra, as well as the seasoning and adjust accordingly. If okra and meat are both tender, turn heat off and serve

HOW TO PREPARE FRESH OKRA (BAMIA) BEFORE COOKING

Steps:

• Wash well handling gently.
• Trim stem end without cutting into pod.
• Trim around top of stem attached to pod, removing a thin layer.
• Remove fuzz under running water by rubbing pod gently with a nylon scourer. If okra is young there is no need to do this.
• Spread out and leave until dry.
• Place in a bowl and pour on vinigar tossing gently so that vinegar coats okra.
• Leave for 30 minutes.
• Drain and rinse well.
• Dry and use as directed in recipes.
• TO FREEZE.
• Method 1.
• Prepare as above and dry.
• In a deep pan heat oil and fry okra for 5 miutes, tossing gently with a wooden spoon.
• Cool and put into freezer bags, expel air, seal and label. Pack into freezer.
• Method 2.
• Prepare as above.
• Bring a large pot of water to a boil.
• Have a bowl of ice water ready.
• Place prepared okra into a frying basket and lower into boiling water.
• Boil for 3 miutes, timed from when the water returns to a boil.
• Lift out and place in ice water for 3 minutes.
• Drain well, put into freezer bags, expel air, seal and label. Pack into freezer.

EGYPTIAN MEAT AND OKRA STEW

Steps:

• Heat the olive oil in a large, lidded pot like a Dutch oven over medium-high heat. Salt the meat well and brown it in batches. Pat it dry with paper towels and don't let the pieces touch. You might need to raise the heat to full blast to prevent the meat from steaming. You want it to be well browned on at least 2 sides. Move pieces to a bowl as they brown. This will take you about 15 minutes.
• When the meat has browned, add the onions to the pot. Add a little extra olive oil if you want. Stir the onions around with a wooden spoon to scrape up all the browned bits in the pot. Let them sauté until soft and a little brown. Add the green chiles and the garlic and cook another 2 minutes, stirring often.
• Return the meat and any juices to the pot, add the coriander, cardamom, tomato paste and some salt and mix well. Let this cook a minute, then add the tomatoes and stock. Add the dried lemons if you happen to be using them. Bring to a gentle simmer and taste for salt. Cover the pot and cook for 2 hours. If you are using lamb or beef, you'll only need to cook this for about 90 minutes, or even less.
• When the meat is tender, add the okra and lemon juice. Simmer about 15 more minutes, then add black pepper to taste. Serve with rice.

BEEF AND OKRA BAMIA

Steps:

• Heat olive oil in a large pot over high heat. Sprinkle 1 tablespoon salt over steak cubes; cook and stir meat in the hot oil with onion and garlic until meat is seared, about 5 minutes; reduce heat to medium; cook and stir until meat is browned, about 3 more minutes. Remove steak pieces and set aside.
• Stir tomato sauce and tomato paste into same pot; mix in okra, water, coriander, white pepper, and cumin. Bring to a boil; season with additional salt. Reduce heat to low and simmer until okra is tender, 30 to 45 minutes; return pieces of beef to the bamia. Simmer until flavors are blended, about 10 minutes; garnish with slices of jalapeno pepper.

BAMIA

Steps:

• Heat oil in a medium sized heavy saucepan over medium heat.
• Sauté onions for 2 minutes.
• Add the garlic and sauté for 1 minute.
• Stir in all the remaining ingredients except the okra.
• Bring the mixture to a hard simmer and cook for 5 minutes-stirring often.
• Trim the okra and slice into 1/2 inch rounds and stir in.
• Simmer for 10 minutes-serve hot over rice.