Bamia

Sobre esta receita

Um prato favorito tradicional italiano contendo bamia. Este prato querido representa a essência da culinária caseira italiana.

Ingredientes

Serve 4

• 500 gingrediente principal(fresh or frozen, trimmed)
• 500 gmanteiga ou óleo(cubed)
• 400 ga gosto(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

Instruções

1. 1

   Preparar

   Prepare os ingredientes.

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

2. 2

   Cozinhar

   Cozinhe em fogo médio até ficar pronto.

3. 3

   Temperar

   Tempere com sal e pimenta.

   Keeping the pods whole and dry minimizes the slippery texture.

4. 4

   Servir

   Sirva quente.

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.

Variações

• •

  Adicione legumes para uma variação.

Armazenamento

Dura 3 dias na geladeira.

Perguntas frequentes