Come on and join me in my kitchen and let's cook up some love! Search. My philosophy is that food should be enjoyed so I never skimp on ingredients. I use the freshest ingredients available and limit the use of processed foods. When I cook for others, I want them to really enjoy the food and feel the love that was put into each dish I prepare. It's my way of showing how much I care about them. I enjoy cooking not only Turkish food but also Italian, Middle Eastern and American food for my friends and family. Dishes cooked in olive oil, meze's (appetizers), borek's, manti (dumpling like dish), salads, soups, stews, casseroles and desserts are all part of the Turkish Cuisine. Most people think of kebabs when they think of Turkish food, but it is a vast cuisine that includes so much more. I really loved living in Turkey and have many fond memories from that time in my life. My beautiful daughter was born there in 1993. Living in Istanbul, Turkey in the early 90's was a wonderful time in my life. First add lemon juice and salt to the stew. Add can of tomatoes, 1 cup of water, and tomato paste. During this time make sure that the juices don’t completely evaporate. I started this blog to share my love of cooking with others. Add 2 cups of water, cover and cook on medium low for 2 hours until meat is tender. Dilute the tomato purée in water before adding it to the stew. Brown the lamb cubes evenly on all sides for maximum flavor. Serve your Khoresh-e Bamieh with aromatic rice.Welcome to my kitchen! I am April and I am so glad you are here. Chop the onions, garlic, and okra before cooking. Then let simmer the stew for a final 10 minutes. Just be sure to slightly dilute and filter it before, so that none of the stones land in the stew. If the stew isn’t sour enough, you may want to add more tamarind paste. As the tamarind paste is quite salty, I recommend you taste the stew first before adding more salt. Add onion and garlic and sweat until translucent. Then taste the stew and season it with more salt, if necessary. Cooking with okra is easy, here are the steps for how to make bamia On high heat, heat up olive oil. The stew meat simmers until it is nicely tender, and then the flavor is kicked up with tomato, garlic, coriander, cumin, and lemon juice. This delicious stew can be prepared with beef or lamb. ![]() When simmered in this acidic sauce, okra has little of the sliminess that it is known for. Sauté the okras in 1 tbsp vegetable oil over medium heat for about 5 minutes.Īdd the sautéed okras and the tamarind paste to the stew and let it simmer for 10 minutes. Bamya is a a hearty Egyptian stew made with meat and okra. If there are still lumps of tamarind paste, return them to the hot water, continue stirring and strain the tamarind water again. Only the stones should be caught in the strainer. Add beef and diced tomatoes and cook for 4-5 minutes. Sauté garlic, onion, and some cilantro until you can smell the goodness. Trim the baby okras and wash in cold water and then place in a colander to drain. (Don’t worry, it will cook longer in the stew). Use a spoon to move it around and help push it through. Brown all sides of beef in frying pan with a little olive oil. Then strain it through a fine sieve or strainer. Let the sauce simmer for 1h 30 min.Īfter 1h 30 min of cooking time, combine the tamarind paste with 1/2 cup / 120ml of freshly boiled water. Chicken is rarely used however smoked turkey has been tried and tested. Put on the lid and reduce the temperature to medium/low heat. Meat such as beef, lamb, pork, goat, cow foot and ham hock go well with okra stew. Add the onions to the oil in the frying pan and saute until tender and translucent. Using a slotted spoon, transfer to a baking dish. ![]() Add the meat and fry, turning, until browned on all sides, about 10 minutes. Season with salt, being careful not to over-salt, as the tamarind paste which you will add later is already quite salty. In a large frying pan over medium-high heat, warm a few Tablespoons of butter or oil. Return the meat to the pan and increase the temperature until the stew simmers. If you like, you can add 1 tbsp of ghee or butter.Īdd 2 cups or 470ml of freshly boiled water to the pan and combine everything into a sauce. Then add the tomato paste, turmeric and black pepper and gently fry everything together for a minute with the onions and garlic over low to medium temperature, while stirring. After about 15 minutes, when the onions are golden brown, add the garlic and gently fry both together for a further 5 minutes. Gently caramelise the onions in the same oil you seared the meat in. Remove the meat from the pan, leaving the oil inside.įinely chop the onions and garlic, keeping them separate. Sear the cubes from all sides in about 3 tbsp vegetable oil in a hot pan until golden brown. Cut the meat into about 2.5cm / 1″ chunky cubes.
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