Bamia

A proposito di questa ricetta

Un piatto tradizionale italiano in cui la bamia è il protagonista. Questo piatto amato rappresenta l'essenza della cucina italiana di comfort.

Ingredienti

Serve 4

• 500 gingrediente principale(fresh or frozen, trimmed)
• 500 gburro o olio(cubed)
• 400 gq.b.(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

Istruzioni

1. 1

   Preparare

   Prepara gli ingredienti.

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

2. 2

   Cucinare

   Cuoci a fuoco medio fino a cottura.

3. 3

   Condire

   Condisci con sale e pepe.

   Keeping the pods whole and dry minimizes the slippery texture.

4. 4

   Servire

   Servi caldo.

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.

Variazioni

• •

  Aggiungi verdure per una variazione.

Stoccaggio

Si conserva per 3 giorni in frigorifero.

Domande frequenti