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Bamiya Matbookha (Stewed Okra)

A community recipe by

Not tested or verified by Nigella.com

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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.

Ingredients

Serves: 4-6

Metric Cups
  • 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.

  • To prepare the okra for cooking, you should wash and dry it well.
  • Peel ridges very thinkly, then peel the cap by turning okra around knife, removing the hard edges. The top of the okra then looks conical in shape.
  • Cut meat into cubes. Lightly fry the okra, then remove onto absorbant paper.
  • Saute the onions in the same cooking oil until they wilt, then add the meat and leave over a quick fire until the juice is absorbed.
  • Add the meat stock to cover and cook for 10-15 minutes. Add the okra and cook for 15 minutes longer. Stir in the lemon juice and serve.

  • To prepare the okra for cooking, you should wash and dry it well.
  • Peel ridges very thinkly, then peel the cap by turning okra around knife, removing the hard edges. The top of the okra then looks conical in shape.
  • Cut meat into cubes. Lightly fry the okra, then remove onto absorbant paper.
  • Saute the onions in the same cooking oil until they wilt, then add the meat and leave over a quick fire until the juice is absorbed.
  • Add the meat stock to cover and cook for 10-15 minutes. Add the okra and cook for 15 minutes longer. Stir in the lemon juice and serve.

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