Search This Blog

Thursday, 10 February 2011

Lebanese Stews Series - Bamieh (Okra)

In early December, I started a series on Lebanese stews (see Lebanese Stews Series) and promised to feature many of them over the next few months. I started with Loubieh (Green Beans) stew in December. A new one is long past due.

Tonight's stew is Bamieh (Okra). Lebanese Okra is smaller than many of the Chinese or East Indian Okra we find in Vancouver. I typically bring them frozen from Lebanon or buy frozen packages from middle eastern stores in Vancouver. 

As discussed in previous posts, these stews are made in steps.

1. Use the tiniest Okras you can find. Deep fry them in vegetable oil until they change colour. Set aside.

2. Cook beef cubes in a pot with no oil, on very low heat, until all meat liquid is evaporated. Sprinkle with salt and pepper.
3. Add cooked Okras to the meat, sprinkle with dried coriander, 1 tsp of Alleyeh (see Lebanese Stews Series for recipe), juice of one lemon, and 1/4 cup water.

4. Bring to boil, then simmer for 20 minutes.

Lebanese stews are served with one of two types of rice: plain white long grain rice (not Basmati rice) or white long grain rice with vermicelli. Bamieh stew (Okra) is served with plain rice. Okra lovers - try it and enjoy.

1 comment:

Anonymous said...

we usually add tomatoes, 1 tablespoon pepper paste and cook the beed with onions.