Best Egyptian Okra Recipes
EGYPTIAN BEEF AND OKRA
Adapted from an old cookbook. I have never knowingly had Egyptian food, so can make not guarantee as to its authenticity. But if you like an easy one-dish meal and okra, this if for you.
Provided by threeovens
Categories One Dish Meal
Time 55m
Yield 1 casserole, 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F.
- In a large skillet, brown beef over medium heat. Add onion and garlic and cook until wilted. Pour off fat. Add tomatoes and cook until softened. Add pepper, egg, and bread crumbs, stir; reduce heat and simmer 5 minutes, stirring occasionally.
- Meanwhile, butter a 1 quart casserole. Arrange okra along the outside with the tips toward the inside and the ends along the outside. Spoon meat mixture into the center.
- Bake at 375 degrees F for 30 minutes,or until set. Let stand 10 minutes. Invert onto serving platter; garnish with lemon slices.
BAMYA BIL LAHME (EGYPTIAN OKRA MEAT STEW)
Bamya bil lahme originated in Egypt thousands of years ago. It is made with lamb or beef. This is the recipe as taught to me by my Egyptian mother-in-law while I was living in Egypt. This recipe is a one-pot recipe, making it quicker and easier to prepare than other stove-to-oven methods. Serve with Egyptian or other short-grain rice.
Provided by Gamila Salem
Categories Soups, Stews and Chili Recipes Stews
Time 1h55m
Yield 6
Number Of Ingredients 14
Steps:
- Melt 4 tablespoons butter in a large stockpot over medium-high heat. Cook lamb in small batches, turning constantly, until browned on all sides, about 10 minutes.
- Add onions to the lamb and saute until translucent, 8 to 10 minutes. Add beef stock, chopped tomato, tomato paste, garlic, cumin, and coriander; stir well. Season with salt and pepper. Cover tightly and reduce heat. Simmer until meat is tender, adding more water if stew becomes too dry, 45 minutes to 1 hour.
- Rinse okra in cool water. Poke holes into okra to help absorb liquid. Add to the stew. Pour lemon juice over okra to reduce their slimy texture.
- Simmer on low until okra is soft and stew is thickened, 30 to 45 minutes more.
Nutrition Facts : Calories 387.8 calories, Carbohydrate 17.6 g, Cholesterol 106.3 mg, Fat 24.4 g, Fiber 6.2 g, Protein 27.3 g, SaturatedFat 11.7 g, Sodium 547.8 mg, Sugar 5.2 g
EGYPTIAN OKRA
This is my easy way of cooking okra. I use the same ingredients used in every Egyptian home but with no fat and much, much less effort, and I end up with the same great taste.
Provided by Hanan Hussein
Categories Vegetables
Time 1h
Number Of Ingredients 8
Steps:
- 1. In a pot over medium high heat add all ingredients. Add enough water to just about cover the okra.
- 2. Bring to boil then lower the heat, cover and let it simmer for about an hour or until the okra is very tender and sauce is thickened.
- 3. Serve over white rice or with pita bread.
EGYPTIAN OKRA
Okra, called bamya in Egyptian Arabic, is a popular vegetable in Egypt. It is either prepared as a stew with meat or as a simple vegetable side dish, like in this recipe, where frozen okra is used.
Provided by Olaahmed
Categories Side Dish Vegetables Onion
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Heat butter in a pot over high heat and cook onion, bell pepper, and garlic until lightly colored, about 2 minutes. Add chicken stock and tomato paste. Stir to combine. Reduce heat to medium. Add okra and lemon juice and cook until okra is soft, about 15 minutes. Season with salt and pepper.
Nutrition Facts : Calories 109.9 calories, Carbohydrate 19.1 g, Cholesterol 11.4 mg, Fat 3.6 g, Fiber 6.5 g, Protein 4.7 g, SaturatedFat 1.9 g, Sodium 895.2 mg, Sugar 5.5 g
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