Tuesday, March 8, 2011

Ocra with Rice Pilaf - Bamiya w Riz

1 / 2 kg okra  (heads removed)
3 tomatoes, peeled and cut into small cubes
5 cloves garlic
10 small onions
1 lemon
1 teaspoon tomato paste
250 g Meat quantity and type according to taste (lamb or sheep)
1 tablespoon margarine / or ghee butter
1 teaspoon salt
1 teaspoon all spice
1 pinch black pepper
1 cup water

How to prepare: Put one teaspoon ghee on the fire in a saucepan and fry the meat with the onion pieces (without cutting) and sear it, sprinkle salt and spices. Add the chopped tomato cubes and mix with meat and onions, then add okra to it. Then add the crushed garlic and one teaspoon tomato paste and lemon juice in a glass cup of water . Leave the mixture on the fire half an hour until tender. (You can use the pressure cooker as an alternative).

Serve with fluffy rice and vermicelli (Lebanese Pilaf):
1 Cup rice  
1/4 Cup water  
Vermicelli 50 g 
1 tablespoon margarine or ghee butter  to fry the vermicelli

1 Teaspoon salt

Eat with pita bread.