Bamia

Acerca de esta receta

Un clásico favorito italiano con bamia. Este querido plato representa la esencia de la cocina reconfortante italiana.

Ingredientes

Sirve 4

• 500 gingrediente principal(fresh or frozen, trimmed)
• 500 gmantequilla o aceite(cubed)
• 400 gal gusto(crushed)
• 2 tbsptomato paste
• 1 mediumonion(chopped)
• 6 clovesgarlic(crushed)
• 1 tbspground coriander
• 3 tbspghee or oil
• 1 tspground cumin
• 1 tbsplemon juice
• to tastesalt and black pepper

Instrucciones

1. 1

   Preparar

   Tener los ingredientes listos.

   Don't crowd the pot; brown the meat in batches if needed.

2. 2

   Cocinar

   Cocinar a fuego medio hasta que esté listo.

3. 3

   Sazonar

   Sazonar con sal y pimienta.

   Keeping the pods whole and dry minimizes the slippery texture.

4. 4

   Servir

   Servir caliente.

5. 5

   Make the taqliya

   In a small pan, fry the crushed garlic and ground coriander in a little ghee for about 1 minute until intensely fragrant. This aromatic garlic fry is the signature Egyptian finishing touch.

   Don't let the garlic brown; it should be golden and fragrant, not burnt.

6. 6

   Combine and finish

   Stir the taqliya into the stew along with the lemon juice and simmer 5 more minutes to let the flavors meld. Taste and adjust the seasoning, balancing the tomato with salt and a touch more lemon.

7. 7

   Serve

   Let the bamia rest a few minutes off the heat to settle, then serve hot over fluffy white rice or with warm flatbread for scooping up the rich, garlicky sauce.

Variaciones

• •

  Añada verduras para variar.

Almacenamiento

Se conserva 3 días refrigerado.

Preguntas frecuentes