Bamia (Okra) Tashreeb

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emaninthekitchen267.2712 days ago3 min read

Bamia Tashreeb is a delightful Middle Eastern stew that combines tender meat with the unique taste of baby okra, flavored with aromatic spices and a hint of citrus from dried lemons. This dish is perfect for a comforting family dinner and transports you straight to the vibrant kitchens of the Middle East with its rich flavors and satisfying textures.

Ingredients

🥩 1 to 2 pounds of meat (beef, veal, or lamb)
🥦 1 14oz bag of baby bamia (okra) or regular okra
🧅 2 onions
🍅 1 large tomato
🌶️ 1 bell pepper (any color)
🧄 3 cloves of garlic
🌶️ 1 jalapeño
🍋 2 dried lemons
🍯 2 tablespoons of better than bouillon or bouillon powder
🥫 1 6oz can of tomato paste
🧂 1 teaspoon salt
⚫ 1/2 teaspoon black pepper
🥄 3 tablespoons of oil
💧 6 cups of water

Instructions

1- Prepare the Meat:

Place the meat in a pressure cooker.
Season with salt and black pepper.
Add 1 cup of water, seal the pressure cooker, and cook on the meat setting for 35 minutes.

2- Prepare the Stew Base:

In a large pan over high heat, add 3 tablespoons of oil.
Sauté the garlic and onions for about a minute until fragrant.
Add the okra and cook for 2-3 minutes.

3- Combine Ingredients:

Incorporate the cooked meat, jalapeño, bell pepper, and tomato.
Stir in the dried lemons, pricking them slightly to release flavor.
Mix in the black pepper, salt, better than bouillon, tomato paste, and the remaining water (about 5-6 cups).

4- Simmer the Stew:

Mix everything thoroughly and adjust seasoning, adding more salt or bouillon to taste if needed.
Cover and simmer for approximately 20 minutes.

5- Finish and Serve:

Once the stew has boiled and all flavors are melded, turn off the heat and serve hot.

Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Servings: 6
Calories: Approx. 250 per serving
Proteins: 15g per serving
Fats: 10g per serving
Carbohydrates: 20g per serving
Equipment: Pressure cooker, large pan