![]() 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. There might have been animated fights over my stubborn refusal to eat this dish at a young age. 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. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |