Put the okra, meat and tomato sauce in a casserole.Add a pinch of salt and black pepper, then leave the okra until it begins to boil (for about 5 minutes).When the meat begins to cook (after 25 minutes), add the okra.Stir the onions and garlic well, then add the okra, a quarter spoon of black pepper and a quarter of a spoon of dry coriander, and stir for 5 minutes.In a cooking pot, put a tablespoon of ghee, a chopped medium onion, and two cloves of garlic.Leave it for 5 minutes until it starts to boil then Reduce the temperature and leave it for 25 minutes.Add tomato juice and remove it from the peel.stir the meat, onions and garlic over a high heat for 5 minutes.Add 1 medium onion, chopped and 3 minced garlic cloves.Stir the meat well over high heat for 5 minutes (the fire must be high to ensure that the meat does not come out any liquid).Add half a spoon of black pepper, half a spoon of ground cinnamon, a quarter spoon of cardamom, crushed Laurea paper and half a spoon of seven spices.In a frying pan, put a tablespoon of ghee.This recipe is usually eaten in the cities of Upper Egypt and the Egyptian countryside and served with pita bread.Īuthentic Egyptian Okra (Bamya) with tomato sauce. The second recipe is okra with white sauce or ( Wikah ), as we Egyptians call it. This recipe is served with white rice or vermicelli rice The first recipe is using tomato and meat sauce, and this recipe is eaten by Egyptians in the capital and major cities inside such as Egypt. In this post, I will share with you the two most famous Egyptian ways to make okra. That is why we have modified many recipes, which over time seem to have been invented by usĪmong these recipes are Molokhia, Kofta Dawood Basha, Kebab Halla, as well as okra In fact, we put our own mark on any Arab food, simply because eating is linked to all our special occasions. We, as Egyptians, are famous for many Arabic recipes.
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