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Okra with Meat
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Lebanon Authentic home cooking from Lebanon, with US measurements.
Originally published on Cookpad Lebanon as البامياء باللحم
A picture of Okra with Meat.

Okra with Meat

 Nowar Nora Albahra
Nowar Nora Albahra @Nora_111961
برلين

This dish is rich in fiber due to the abundance of vegetables, making it an excellent natural laxative. Additionally, it is flavorful and delicious.

This dish is rich in fiber due to the abundance of vegetables, making it an excellent natural laxative. Additionally, it is flavorful and delicious.

Read more

Okra with Meat

 Nowar Nora Albahra
Nowar Nora Albahra @Nora_111961
برلين

This dish is rich in fiber due to the abundance of vegetables, making it an excellent natural laxative. Additionally, it is flavorful and delicious.

This dish is rich in fiber due to the abundance of vegetables, making it an excellent natural laxative. Additionally, it is flavorful and delicious.

Read more
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Ingredients

  1. 2.2 poundsfresh okra (dried or frozen can also be used)
  2. 1whole head or half, depending on preference, of garlic, sliced lengthwise
  3. 1large onion, sliced into wedges
  4. 1onion, finely chopped, to be fried with the meat
  5. 3tomatoes, finely chopped
  6. 7 ouncesground meat (beef or lamb, as preferred)
  7. 3 tablespoonstomato paste
  8. 1 tablespoonpepper paste
  9. Salt
  10. Pepper
  11. Spices
  12. Sumac
  13. 2 tablespoonspomegranate molasses
  14. Ground dried cilantro
  15. 1 bunchfresh cilantro, leaves picked
  16. Mazola oil
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Steps

  1. 1

    Fry the meat with the chopped onion, a little salt, spices, and pepper, then fry the onion until golden brown.

  2. 2

    Also fry the garlic slices, then fry the okra that has been trimmed, washed, and drained. Be careful when stirring to avoid damaging the delicate okra. Add salt, pepper, spices, ground and fresh cilantro...

  3. 3

    Note: You can substitute the ground meat with boiled meat chunks cooked until tender, and add them to the dish after the okra is cooked...

  4. 4

    Add the chopped tomatoes, tomato paste, and pepper paste to the dish in a deep pot over medium heat after all ingredients are cooked. The acid in the tomatoes and tomato paste can prevent the ingredients from cooking if added too early.

  5. 5

    Let the dish simmer until it thickens. If desired, add the remaining bunch of cilantro with the crushed garlic, turn off the heat, and enjoy. Serve the dish with rice.

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 Nowar Nora Albahra
Nowar Nora Albahra @Nora_111961
Published in the US on April 10, 2025 13:04
برلين
ولدتُ في دمشق، سيدة المطبخ المتوسطي، وجدة موائد العالم المتحضر، ربما يحتوي المطبخ الدمشقي عشرات آلاف الأطباق، التي استغرق ابتكارها، أكثر من سبعة آلاف عام، بعمر دمشق العاصمة، أقدم عواصم العالم، إنك لن تحار في دمشق، ماذا ستأكل في أي وجبة من نهارك، فقد تولى المطبخ الدمشقي عنك تلك المهمة، بتقديم عدد هائل ومتنوع من الأطباق اللذيذه والصحية والمتنوعة، والمعدة بمحبة واحتراف!أما عن قصتي الشخصية مع المطبخ الدمشقي، فقد كنت ردحاً طويلاً من عمري مجرد متطفلة على أطايب الأطباق، لا أجرؤ على خوض غمار المطبخ الواسع، إلى أن بلغت أرض أوروبا، في ٢٠١٥، حينما وفجأةً، وجدت نفسي سفيرةً لمطبخنا البديع!وهكذا، شمرت عن سواعدي، وشرعت في إعداد الأطباق التي طالما تلذذت بتناولها في بلدي الأم، وفوجئت بنجاح كل طبق أعددته، بناءاً على شهادات الأصدقاء، اللذين أستقبلهم كل يوم على مائدتي، ومن المرة الأولى!فقد تشكلت ذاكرتي الذوقية، من خلال اطلاعي على آلاف الموائد عبر حياتي، على يد أمي، وفي بيوت الأقرباء والأحباء والأصدقاء، وحتى في المطاعم الدمشقية الشهيرة، التي تعج بها دمشق سيدة العواصم، وأم الحضارة الأولى❤️
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