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"Bamyah" - Beef steak with beef-specific Arabic



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"Bama is a plant with edible fruits from the Malvaceae family (which also includes cotton, cocoa tree and hibiscus). The scientific name is Abelmoschus esculentus; its synonym Hibiscus esculentus is used more often in our country.
It is an annual plant that grows up to 2 m in height. The leaves are 10–20 cm long and are broad, palmate, with 5–7 lobes. The flowers are 4–8 cm in diameter, with 5 yellowish petals, often with a red spot at the base of each petal. The fruit is a green and hairy capsule with a length of 8-20 cm and contains numerous seeds.
"The name bama comes from the Arabic bāmyah, which is the origin of the plant's names in the Middle East, the Balkans, Iran, Greece, North Africa and Russia. In the west it is known as okra, a word of African origin.
Grandmother's flowers
Although its spread is undocumented, the plant is apparently native to Ethiopia. The Egyptians and Moors of the twelfth and thirteenth centuries used the Arabic name of the plant, which suggests an oriental origin. From Arabia, the plant has spread to the shores of the Mediterranean and to the east. The plant was later introduced to South America (reported in Brazil in 1658) and then North America (1748 in Philadelphia).
Bama is grown in warmer tropical and temperate areas for its fibrous fruits that have the shape of green pods with round white seeds. The fruits are picked unripe (less than 10 cm long) and eaten as vegetables. The leaves can be used to thicken soups.
In Syria, Egypt, Greece, Iran, Iraq, Jordan, Lebanon, Turkey and Yemen, okra is mainly used to make thick soups with other vegetables and meat. It is also used in Indian, Brazilian and Caribbean cuisines. ”
Wikipedia-Free encyclopedia


Bamyah-Beef steak with Arabic-specific beef - Recipes

The tastiest Fattah I've made in years! The flavors combined with the lamb give all the flavor of this Recipe.
There are several variants of Fattah, depending on the area and even preferences (Jordan, Syria, Palestine, Lebanon). One option would be the one with yogurt and the other with tahini. As I specified above, some people prefer to mix both (yogurt with tahini), including me!
Lamb can be replaced with chicken or you can make the simple Fattah version (without meat).

For this recipe you need:

1 half onion that you boil together with the chickpeas and 2 sticks Cinnamon (or powder - a knife tip) and a little vegeta
the other half of the remaining onion is chopped and kept for the meat mixture
100 g (& # 189 cup) chickpeas that you soaked overnight or you can use a box of commercially boiled chickpeas (I used the box)
1 tablespoon olive oil, plus extra
2 cloves garlic, crushed
1 teaspoon allspice (in the absence I put 1 teaspoon ground cloves and it even came out more fragrant)
1 teaspoon ground cumin
& # 189 teaspoon nutmeg
400 g Lamb meat that has been previously boiled with 1 teaspoon of baharat (spices)
1 tablespoon pomegranate sauce
2 Lebanese breads
Roasted pine nuts for 1 min
& # 188 teaspoon paprika
fresh parsley or coriander
Sumak pt decor

YOGHURT SAUCE:
2 cups yogurt
2 cloves of garlic, crushed
1 large lemon, squeezed
2 teaspoons tahini.
All mix.

PREPARATION:
Put a quarter of the onion in a small pot together with the chickpeas, vegeta and cinnamon. Cover with 750 ml of boiling water. Reduce heat to medium, cover pot for 30 minutes or until chickpeas become tender.
* for the option of boiled chickpeas in a box - let it simmer with the ingredients mentioned above for only about 10 minutes.

Meanwhile, heat the oil in a pan over medium heat. Add half the chopped onion and cook. When the onion starts to bottle, add the remaining garlic, spices and cinnamon for 30 seconds, until you feel the aroma. Immediately Add the lamb, stirring with a wooden spoon until browned (about 7 min). Then add the pomegranate sauce and 125 ml of water (or less) and simmer for 2 minutes or until the liquid is slightly reduced. . Turn off the heat and start the yogurt sauce

To make the sauce, combine all the ingredients in a bowl. Season with salt and pepper.

The stick is broken into pieces and fried (I prefer the healthier uncooked version over which I add 1 polish from the water in which the chickpeas and sumak were boiled).

Drain the chickpeas, and start placing the ingredients as follows:
the first layer Lipia over which is sprinkled with the juice from which the chickpeas boiled, then the next layer Chickpeas, then yogurt sauce And on top the lamb mixture (as seen in the picture)
It is decorated with Pines, a little chickpeas, paprika, parsley and summary.
Sprinkle with olive oil and serve with pickles.


Bamyah-Beef steak with Arabic-specific beef - Recipes

"Kunafa fingers" is a dessert that is eaten especially on fasting days of Ramadan. There are many options, but this recipe convinced me to try it at home. It is special due to the special ingredient - Nestle condensed sweet milk!
So far I have tasted all the options but not this one.
It definitely impressed me and I chose to prepare it today :)
We only need a few ingredients:

* 1 can of Nestle condensed sweet milk
* 1 kunafa package (I used about a quarter of it, and from the rest I made the other Kunafa-Kataifi version written on the blog)
* ghee (samun)
* chopped pistachio (given by the robot)

* Everyone fixes their quantities as they like.

Mix the pistachio with a quarter of the nestle box, unwrap the kunafa (lengthwise), pour a little of the ghee, then put a teaspoon of the pistachio composition, fold carefully so that it does not come out through the parts. It is important to remember that the whole time you work with the kunafa noodle, it must be covered with a cloth so that it does not become dry.
Place on the kunafa fingers tray and put in the oven until golden (about 15 minutes).
Remove from the oven and pour the nestle box over them and then garnish with pistachios.

Below you will find the detailed preparation method in the attached video.

Made with lamb

The tastiest Fattah I've made in years! The flavors combined with the lamb give all the flavor of this Recipe.
There are several variants of Fattah, depending on the area and even preferences (Jordan, Syria, Palestine, Lebanon). One option would be the one with yogurt and the other with tahini. As I specified above some people prefer to mix both (yogurt with tahini) including me!
Lamb can be replaced with chicken or you can make the simple Fattah version (without meat).

For this recipe you need:

1 half onion that you boil together with the chickpeas and 2 sticks Cinnamon (or powder - a knife tip) and a little vegeta
the other half of the remaining onion is chopped and kept for the meat mixture
100 g (& # 189 cup) chickpeas that you soaked overnight or you can use a box of commercially boiled chickpeas (I use the box)
1 tablespoon olive oil, plus extra
2 cloves garlic, crushed
1 teaspoon allspice (in the absence I put 1 teaspoon ground cloves and it even came out more fragrant)
1 teaspoon ground cumin
& # 189 teaspoon nutmeg
400 g Lamb meat that has been previously boiled with 1 teaspoon of baharat (spices)
1 tablespoon pomegranate sauce
2 Lebanese breads
Roasted pine nuts for 1 min
& # 188 teaspoon paprika
fresh parsley or coriander
Sumak pt decor

YOGHURT SAUCE:
2 cups yogurt
2 cloves of garlic, crushed
1 large lemon, squeezed
2 teaspoons tahini.
All mix.

PREPARATION:
Put a quarter of the onion in a small pot together with the chickpeas, vegeta and cinnamon. Cover with 750 ml of boiling water. Reduce heat to medium, cover pot for 30 minutes or until chickpeas become tender.
* for the option of boiled chickpeas in a box - let it simmer with the ingredients mentioned above for only about 10 minutes.

Meanwhile, heat the oil in a pan over medium heat. Add half the chopped onion and cook. When the onion starts to bottle, add the remaining garlic, spices and cinnamon for 30 seconds, until you feel the aroma. Immediately Add the lamb, stirring with a wooden spoon until browned (about 7 min). Then add the pomegranate sauce and 125 ml of water (or less) and simmer for 2 minutes or until the liquid is slightly reduced. . Turn off the heat and start the yogurt sauce

To make the sauce, combine all the ingredients in a bowl. Season with salt and pepper.

The glue is broken into pieces and fried (I prefer the healthier uncooked version over which I add 1 polish from the water in which the chickpeas and sumak were boiled).

Drain the chickpeas, and start placing the ingredients as follows:
the first layer Lipia over which is sprinkled with the juice from which the chickpeas boiled, then the next layer Chickpeas, then yogurt sauce And on top the lamb mixture (as seen in the picture)
It is decorated with Pines, a little chickpeas, paprika, parsley and summary.
Sprinkle with olive oil and serve with pickles.

Machbous rubyian - Emirati rice with shrimp

Today I present you a recipe that you certainly won't fail with if you want to impress someone! Rice with shrimp - the husband decided to cook the delicious ruby ​​machbous. Although we cook quite rarely, we adore it.
Shrimp can of course be replaced with whatever you want (chicken, beef, sheep, fish).
It turned out more like a restaurant. note 10 Mr. "husband". :)

And now let's get to work! We need :

* shrimp, clean, wash and season with the ingredients in the picture below (I wrote the name on each spice)



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