OKRA STEW
This Okra Stew is a hearty Lebanese style recipe with robust flavors of stewed tomatoes, cilantro, garlic and sauteed onions - the whole family will enjoy!
Provided by Yumna Jawad
Categories Main Course
Time 40m
Number Of Ingredients 11
Steps:
- In a heavy bottomed saute pan over medium-high heat, heat 1 tablespoon olive oil, add the beef and cook for 4-5 minutes without touching. Flip over and cook for an additional 4-5 minutes. Set the beef aside
- In the same pan, add the remaining olive oil along with the garlic, cilantro and onions and cook until soft and fragrant, about 2 minutes.
- Add the frozen okra, salt, pepper and 7 Spice to the garlic cilantro mixture and stir well, coating the okra with the mixture and breaking up the frozen okra. Cook the okra, stirring occasionally until the okra is fully cooked, about 10 minutes.
- Add the tomato paste, fresh cut tomatoes and 4 cups of water to the pan. Then return the beef tips, and mix to incorporate everything together. Lower heat to low and simmer covered for 15 minutes until sauce thickens.
- Serve over traditional Arabic rice pilaf and sprinkle fresh cilantro for garnish.
Nutrition Facts : ServingSize 1 g, Calories 311 kcal, Carbohydrate 13 g, Protein 15 g, Fat 22 g, SaturatedFat 6 g, Cholesterol 53 mg, Sodium 208 mg, Fiber 3 g, Sugar 5 g
25 AUTHENTIC LEBANESE FOODS
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Lebanese recipe in 30 minutes or less!
Nutrition Facts :
LOUBYA BI ZAYT
Loubya Bi Zayt is a traditional Lebanese stew of tender green beans and a fragrant tomato sauce. A simple, healthy, flavorful side.
Provided by Laurel Perry
Categories Side
Time 50m
Number Of Ingredients 9
Steps:
- Heat the olive oil in a large skillet over medium-high heat. Add in the onion and cook, stirring occasionally, until golden. This process takes about 15 minutes, but adds a tremendous amount of flavor.
- Add in the garlic, red pepper flakes, Seven Spice, and salt. Stir, cooking, until fragrant, about 1-2 minutes.
- Stir in the green beans, tomatoes, and sugar. Simmer, covered, stirring occasionally, until the beans are tender and the tomato sauce is fragrant and has thickened, about 30 minutes.
Nutrition Facts : ServingSize 1/6th recipe, Calories 93 calories, Sugar 8g, Sodium 412mg, Fat 5g, SaturatedFat 1g, Carbohydrate 12g, Fiber 3g, Protein 2g, Cholesterol 0mg
LEBANESE TOMATO SAUCE
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Time 8h30m
Yield Makes about 1 3/4 cups
Number Of Ingredients 6
Steps:
- Bring a pot of water to a boil; prepare a large ice-water bath. Cut a shallow X in the bottom of each tomato; place in pot and blanch 20 seconds. Use a slotted spoon to transfer to ice bath; let cool completely. Peel and discard skins.
- Core, halve, and squeeze tomatoes to remove seeds and pulp. Transfer flesh to a food processor. Add oil, cumin seeds, pepper flakes, and salt. Pulse just until a chunky sauce forms (about 8 times). Transfer to a bowl. Stir in garlic. Refrigerate, covered, at least 8 hours and up to 3 days. Bring to room temperature and remove garlic before serving.
LEBANESE TOMATO SOUP
Maria Luisa Scott and Jack Denton Scotts have traveled extensively and collected recipes from around the world. This is from "A World of Pasta". Posted for ZWT3 Middle Eastern.
Provided by Acerast
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat the butter and oil in a large saucepan over medium heat.
- Add the onion and garlic, season lightly with salt and pepper and saute until soft.
- Stir in the tomatoes and simmer 5 minutes, mashing them with a wooden spoon.
- Add the water, broth and escarole, simmer 20 minutes.
- Stir in the pasta and cook 5 minutes or until it is al dente.
- Stir in the lemon juice and mint leaves, simmer for 1 minute.
- Taste for seasoning.
Nutrition Facts : Calories 88, Fat 6.7, SaturatedFat 2.8, Cholesterol 10.6, Sodium 324.1, Carbohydrate 6.2, Fiber 1.9, Sugar 3.1, Protein 2.2
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