I learned to cook okra while living in Turkey. This Lebanese stew adds more flavor and interest to the vegetable.-Mike
or optional: 1 pound (455 g) organic boneless skinless chicken
2. Sauté in oil with 1/2 tsp. (2,5 g) allspice and 1 tsp. (5 g) coriander.
3. Add to the cooked stew.
Bammee (Arabic)
Serves 4
All three dishes can be make up to 2 days
in advance and refrigerate.
Preheat the oven to 450F (230C)
1 pound (455 g) small organic okra
5 Tbs. (75 ml) olive oil
2 cups (400 g) diced organic onions
1 cup (200 g) frozen pearl onions
1/2 tsp. (2,25 g) black pepper
2 tsp. (9 g) ground coriander
2 large cloves of garlic
3 Tbs. (45 ml) organic lemon juice
2 cups (5 dl) boiling water
1/2 cup (120 ml) organic tomato paste
1 cup (200 g) diced tomatoes
1/2 cup (100 g) chopped cilantro or parsley
1. Rinse the okra several times in cold water, drain and pat dry.
2. Arrange the okra on a foil-lined baking sheet, side-by-side, but not touching.
3. Bake for 5 minutes.
4. Remove and turn the okra half-turn , return to the oven and cook another 5 minutes.
5. Repeat #4, but brush the tops with a little olive oil this time.
6. Remove and set aside.
7. Sauté over medium-high heat, 2 Tbs. (30 ml) oil, the onions, pearl onions, pepper and coriander for a minute.
8. Mash the garlic and add to the onion mixture. Cook for 1 minute.
9. Add the lemon juice, boiling water, and tomato paste.
10. Increase the heat to high and stir well.
11. Add the tomato, cilantro/parsley and baked okra. Fold the ingredients together.
12. Bring to a boil, reduce the heat to medium-low, and simmer covered. Stir.
13. Cook for 15-20 minutes.
14. Test to see if the okra is tender.
15. Remove from the heat and stir in 1 Tbs. (15 ml) olive oil.
16. Set aside to cool, covered.
17. Serve at room temperature with warm (gluten-free) pita bread.
optional: add 1 pound (455 g) organic lamb, cut into bite-size pieces
2. Stir in 1/2 tsp. (2,5 g) ground allspice and 1/4 tsp. (50 g) cinnamon.
3. Add to the cooked stew.
optional: add 1 pound (455 g) organic lamb, cut into bite-size pieces
Bemmee bi Lahm
1. Fry in 2 Tbs. (30 ml) olive oil.2. Stir in 1/2 tsp. (2,5 g) ground allspice and 1/4 tsp. (50 g) cinnamon.
3. Add to the cooked stew.
or optional: 1 pound (455 g) organic boneless skinless chicken
Bemmee bi Djeaj
1. Cut the chicken into bite-size pieces.2. Sauté in oil with 1/2 tsp. (2,5 g) allspice and 1 tsp. (5 g) coriander.
3. Add to the cooked stew.
Okra plant grown in a pot.
