Ingredients
2 lb okra, fresh
2 each onions, lg, chopped
2 each garlic cloves
4 tbsp butter or oil
2 lb lamb, beef or veal, cubed
1/2 lb tomatoes, ripe, sliced
1 tbsp tomato paste
1 salt and pepper
1 each lemon (juice only)
Directions
Wash fresh okra and cut off stems. Fry the chopped onions and whole
garlic cloves in butter or oil until both are golden and the garlic
is aromatic. Add the cubed meat and brown all over. THen add the
prepared okra and fry gently for a little while longer. Add the
tomatoes, continue to cook for a few more minutes, and cover with
water in which you have diluted the tomato paste. Season with salt
and pepper, and stir well. Bring to a boil and simmer over low heat 1
1/2 hours or more, until the meat and vegetables are very tender and
the sauce is reduced, adding a little more water if necessary. Remove
from heat, and add juice of one lemon. Stir and serve.
>From "A Book of Middle Eastern Food" by Claudia Roden
Servings: 8 servings
Bamieh Or Okra Stew Recipe brought to you by Recipe Ideas
Categories: Soup; Stew; Vegetable
The History of Recipes
Experts have proved the existence of recipes far back into history, at least as far into history as early Egypt, and possibly even further. Interesting though that is, sadly, these ancient records were just very basic pictorial, hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the oldest recipe discovered, according to experts are a few clay tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel blissful and exhilarated. As our culinary historical trip moves on a few more years we find some recipe books which were published in the 1300s ; a recipe book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these are nothing to do with the spicy food that appears on menues today, but instead recipes for the types of meals prepared by the cooks of the rich and wealthy people of the time. Over the following few hundred years, the powerful and rich houses competed to offer the most extravagent meals, and consequentially cooks and their recipe collections were highly sought after. However, it wasn`t until the 1800s the formal cooking and recipe publications rose to prominence. Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated years of their lives to collecting, testing, and publishing recipes of the day. The introduction of television gave us TV cookery programs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of the internet, allowing everybody to search through thousands of recipes such as those found on this recipe site. |
We hope you enjoy this Bamieh Or Okra Stew recipe.
