Bamiya Matbookha (Stewed Okra)
A community recipe by CobyNot tested or verified by Nigella.com
Introduction
This is from the book Egyptian Cooking A Practical Guide, but Samia Abdemmour. It's a book I collected while on holiday in Egypt many years ago. I have to say, I think using a stewing cut of meat would mean you'd want to simmer for a lot longer than the 10-15 minutes. So, while not stipulated either make the decision to cook the meat for a longer time, or use chicken in place of the beef or lamb perhaps.
This is from the book Egyptian Cooking A Practical Guide, but Samia Abdemmour. It's a book I collected while on holiday in Egypt many years ago. I have to say, I think using a stewing cut of meat would mean you'd want to simmer for a lot longer than the 10-15 minutes. So, while not stipulated either make the decision to cook the meat for a longer time, or use chicken in place of the beef or lamb perhaps.
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Ingredients
Serves: 4-6
- 1 kilogram okra
- ½ kilogram beef (or lamb)
- 3 onions (finely chopped)
- 1 beef stock
- 2 tablespoons lemon juice
- 1 cooking oil
- 1 salt
- 1 pepper
- 2⅕ pounds okra
- 1⅛ pounds beef (or lamb)
- 3 onions (finely chopped)
- 1 beef broth
- 2 tablespoons lemon juice
- 1 cooking oil
- 1 salt
- 1 pepper
Method
Bamiya Matbookha (Stewed Okra) is a community recipe submitted by Coby and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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