Bamieh Or Okra Stew Recipe


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

Written cooking instructions as an idea can be found back into ancient history, at least as far into history as pharonic Egypt, and possibly even further. Interesting though that maybe, mostly, these old cook books were just basic hieroglyphic or cunieform recipes for preparing meals.

In an interesting twist, the oldest recipe in existence, according to academics is a collection of tablets in Sumerian which recount 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 we move into The time of the roman empire around 25BC a man called Apicius created some documents detailing recipes cooked by wealthy roman citizens. In his works, Apicius tells us how the roman meals were divided into starters, main course and desserts, a very modern way of dining. Additionally, he describes how the ancient chefs were skilled in the use of many herbs, including a few that will be familiar to modern cooks for example thyme, mint and parsley.

Over the next few hundred years, the rich families of the West competed to offer the most extravagent meals, and as a consequence, chefs and their recipe collections were much in demand. Even so, it was during the nineteenth century that fine cooking and cookery books became popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to collating, verifying, and publishing recipes of the day.

When we get to the 1900s, cooking publications were in great demand, mostly as a result of more people being able to read, increased leisure time and having more disposable income.

The arrival of TV brings us TV cookery programs and the demand for the accompanying recipe books.

Which brings us neatly to the present day and the internet revolution, permitting us all to access thousands of recipes like the ones you can find on the site you are now reading.

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We hope you enjoy this Bamieh Or Okra Stew recipe.

 


Bamieh Or Okra Stew Recipe, one of many tasty recipes brought to you by Recipes Ideas




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