Green beans will need a shorter cooking time, maybe about 10 minutes less. Not a fan of okra? Use green beans or broad beans. Stay well away from the khaki green coloured ones and most certainly, leave those with obvious black, brown or grey streaks. These are the younger, fresher okra and will have less tendency to split when cooking whole. Or both.īuying Okra – look for the bright green, firm ones. Either use a hot paprika or a hotter type of green chilli, like a scotch bonnet or Thai birds eye. Spice level of this Vegan Tagine: I’ve had all sorts, so it is up to you to spice up or down, and this can be achieved with the paprika as well as the green chilli you use. But don’t fret too much about this point, as this vegan tagine is going to be eaten with the caramelised onion, remember? So, fry your onions in the tagine if you have the time and the inclination. Of course, using the tagine to caramelise the onions will add just that little bit of extra flavour to the other half of the onions that will form the base. And that’s the method we shall be employing today, for simplicity. So, sometimes, I get that done in a frying pan, while the tagine is cooking. Frying the onions in the tagine will take longer, as for starters, you’ll be waiting about 10 minutes for your tagine to heat up. Combine delicately one last time and place in a serving dish.One of the identifying flavours of this okra, tomato and onion tagine is the final topping of fried, caramelised onions. Turn off the stove, remove the pot then drizzle some extra virgin olive oil. Let it simmer, uncovered, for 10 to 15 minutes, until the sauce has thickened a little bit. Remove the lid, add the lemon juice and mix again. Let it cook for 30 minutes, checking on the stew a couple of times and briefly mixing to avoid it from sticking to the bottom of the pot. Mix again and bring to a boil (be careful while mixing! Don’t behave like a hurricane… mix delicately or the okra is going to be pureed.) Lower the heat to medium-low and cover. Enjoy the fragrance! Add the frozen okra and incorporate while thawing… then add water, the chopped tomatoes, 1/2 teaspoon ground allspice, and 1 teaspoon of sea salt. Let it cook, mixing from time to time until the onions are soft and some of them are just lightly golden.Īdd the cilantro-garlic paste and the 5 chopped garlic cloves then mix well for just 2 small minutes (to avoid the garlic from browning and becoming bitter). In a medium pot, heat one tablespoon of extra virgin olive oil over medium-high heat then add the onions and 1/2 teaspoon of sea salt. Place the cilantro and one garlic glove in a mortar and pestle. You will need one mortar and pestle, and a medium pot with a lid. )īemyeh Bzeit / Lebanese Vegetarian Okra Stewĥ garlic cloves, peeled and roughly choppedġ medium tomato, peeled and roughly choppedĢ Tablespoons freshly squeezed lemon juice Open the bag, add the frozen okra, and proceed with the recipe. They are ready to incorporate into the recipe. I will never do it, frankly! YAY for frozen baby okra at the Mediterranean store. Let’s say it is an “acquired texture.”Ĭleaning and trimming the top of each okra could be a daunting task. Alright one or two things to keep in mind when preparing the pods, though. Sauté everything briefly, put the lid on and let it stew. In Lebanon it is an absolute classic and is really simple to prepare. And this stew was simply named after this fantastic pod. Its made both with and without meat, I am sharing the recipe for Bamia without meat. Okra is called bamya or bamyeh in Lebanon. There might have been animated fights over my stubborn refusal to eat this dish at a young age. Bamia (Lebanese okra stew) Bamia is a very popular Arabic okra and tomato stew. It can be age, nostalgia, or my ever-growing love of vegetarian dishes… I will say it is a healthy combination of those 3 aspects that recently took that Okra dish from a “recipe we crave,” moved up to “recipe to develop”… to finally graduate as “recipe on repeat” and culminating today by “recipe to share on the website.” Hahaha No way.Ĥ5 years later, I find myself unable to explain the new revealed palate enjoyment. The texture on the other hand was a deal breaker. I adored the flavors typical of Lebanese cuisine and specifically Lebanese vegetarian stew. From the shape, to the texture, the sliminess… No thanks. Why on earth would you want to eat what my cousin despicably called “les clous” (nails!). Growing up, there are very few things I disliked more than Okra.
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