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Okra Stew [Yakhnet Bamieh]:
Submitted by: Chef Anna | Date Added: 18 Jul 2010
Listed in: Lebanese Dishes

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yield: ?
active time: ?
total time: ?
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added by: Madame Fahimeh 
cuisine: ?
Ingredients

• 3 cups tender young okra
• 2 cups meat, cubed
• Several meat bones
• 1 cup shortening
• 1/2 cup lemon juice
• 8 cloves garlic
• 1/2 tsp. pepper
• 1 1/4 tsp. salt
• 1 tsp. Kizbara (coriander)
• 1 Tbsp. tomato paste
• 1/2 cup fresh tomato juice
• 1 cup water
Preparation

• Crush garlic with salt.
• Add Kizbara and crush together.
• Trim hard stems from okra.
• Wash well and dry in a towel or in the sun.
• Fry okra in deep fat until light brown.
• Drain and put aside.
• Fry meat and bones, add crushed garlic, salt and Kizbara seeds for several minutes.
• Add tomato paste, tomato juice, lemon juice, salt, pepper and water.
• Cook under pressure for 30 minutes.
• Open cooker and add okra.
• Cook under pressure another eight minutes.
• Open cooker and add sugar.
• Simmer until sauce is somewhat thicker.
• Correct seasoning, adding more lemon juice if necessary.
• Serve hot with rice.
Additional Notes
Its a good idea to have multiple pans going at one time to make the cook ... otherwise the 2 hours could turn into a half a day. :)