![]() ![]() What to serve Middle Eastern Okra Stew with: Otherwise, do the same thing to a normal pot and simmer on medium low. Add the vinegar, sugar if using, and garlic/coriander mixture and simmer on low for 10 minutes. If using an instant pot, add the okra and tomato mixture onto the cooked meat, and then turn instant pot to saute mode.Add the chopped coriander and crushed garlic and cook for a few minutes on medium high heat until garlic is starting to turn golden. Meanwhile, in a small skillet, heat the olive oil.Then, add the tomatoes and cook for an additional 5 minutes until softened and juices release. Add the okra, and stir and saute until okra is almost cooked through, a good 10 minutes. Add the sliced garlic, and saute until fragrant for a minute or so. In a large deep skillet, heat the oil on medium high. ![]() Bring to pressure and cook for 25 minutes, then force release the pressure. Add it to an instant pot or pressure cooker, along with the onion, tomato paste and spices, and add water to cover the meat. How to make the best Middle Eastern okra stew: If using pomegranate molasses in place of the apple cider vinegar, leave out the sugar. Sugar: Just a tiny pinch to balance the acidity of the tomatoes. You can use pomegranate molasses instead, or leave this out entirely! It really infuses the okra with so much flavor.Īpple cider vinegar: My mom’s trick, it brings out the tanginess in the tomato sauce. Onions and garlic: Plenty of both to give lots of great flavor.Ĭilantro (coriander): This is such a big part of that delicious bamia flavor, where you sautee the cilantro with crushed garlic in olive oil then add it to the okra stew. If you prefer, you can substitute canned diced tomatoes, but if you have fresh tomatoes they’ll really shine. Tomatoes: I really like using fresh tomatoes in this recipe. ![]() Spices: bay leaves, cinnamon, turmeric, cumin, seven spices or allspice, salt and pepper It’s just a preference, so go with whatever you prefer! Just keep it on the countertop while you prep the rest of the ingredients.īeef or lamb cubes: Although this is more typically made with lamb, and often bone in pieces, I like using boneless beef. Go for the small okra in freezer packs, you don’t even really need to thaw it.
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