バーミア

材料

サービスします 4

• 500 g主成分(fresh or frozen, trimmed)
• 500 gバターまたはオイル(cubed)
• 400 g味わう(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

手順

1. 1

   準備する

   材料を準備します。

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

2. 2

   クック

   完了するまで中火で煮ます。

3. 3

   季節

   塩とコショウで味付けします。

   Keeping the pods whole and dry minimizes the slippery texture.

4. 4

   サーブ

   温かいままお召し上がりください。

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.

バリエーション

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  野菜を加えてバリエーションを加えます。

ストレージ

冷蔵で3日間保存可能。

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