Bamia (baked molded okra and beef)
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Bamia (baked molded okra and beef)
  Okra    Beef    Vegetables    Middle east  
Last updated 6/12/2012 1:06:36 AM. Recipe ID 32168. Report a problem with this recipe.
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      Title: Bamia (baked molded okra and beef)
 Categories: Middle east, Egypt, Vegetable, Beef, Time/life
      Yield: 4 Servings
 
  1 1/2 lb Okra, fresh
      4 tb Butter
      1 tb Butter; softened
    1/2 c  Onion; finely chopped
      1 lb Hamburger, lean; prefer
           ;chuck
      1 ts Garlic; finely chopped
      6 tb Tomato puree; canned
      2 c  Beef stock; fresh or canned
      1 ts Salt
           Black pepper; freshly ground
           Lemon wedges
 
    Wash the fresh okra under cold running water, and with a small,
  sharp knife, scrape the skin lightly to remove any surface fuzz.  Cut
  1/8 inch off the stem at the narrow end of each pod.
    In a heavy 10 to 12 inch skillet, melt 2 table spoons of butter over
  moderate heat.  When the foam subsides, add the okra and, stirring
  frequently, cook for about 5 minutes until it stops "roping," or
  producing thin white threads.  with a slotted spoon, transfer the
  okra to paper towels to drain.
    Pour off the fat remaining in the skillet, add 2 more tablespoons of
  butter and melt it over moderate heat.  Drop in the onions and cook
  for 8 to 10 minutes, or until they are soft and lightly browned.  Add
  the meat, mashing it with the back of the spoon to break up any
  lumps, and cook until all traces of pink disappear.  stir in the
  garlic, tomato puree, 1 cup of the stock, the salt and a few
  grindings of pepper. Cook briskly uncovered until most of the liquid
  in the pan has evaporated and the mixture is thick enough to hold its
  shape almost solidly in the spoon. Remove from the heat.
    Preheat the oven to 325 degrees (F).  with a pastry brush coat the
  bottom and sides of a circular baking dish 7 or 8 inches in diameter
  and about 3 inches deep with the tablespoons of softened butter.
  spoon half the meat mixture into the casserole, smoothing and
  spreading it to the edges with a spatula.  Arrange the okra over the
  meat, placing the pieces closely together side by side in a spoke
  like pattern with the cut ends facing out. Spread the remaining meat
  mixture evenly over the okra, masking it completely, and sprinkle
  over it the remaining stock.
    Bring to a boil over moderate heat, cover tightly with a lid or
  foil and bake in the middle of the oven for about 1 hour.  (Check the
  casserole occasionally, and if the top seems dry pour in up to  cup
  more stock, a few tablespoons at a time.)  Cook the bamia uncovered
  for 5 minutes, then unmold it in the following fashion:  Run a long,
  sharp knife around the inside edges of the casserole, place a heated
  serving plate upside down over the top and, grasping the casserole
  and plate together firmly, invert them.  The bamia should slide out
  easily. Serve garnished with lemon wedges. Source: Time Life Series:
  Middle Eastern Cooking "crica 69"
  
  MMed 




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Recipe ID 32168 (Apr 03, 2005)

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