Carrot and Radish Salad
Indian Spinach Salad
Tahini Salad with Fresh Greens
Yogurt and Cucumber Salad - Salatat khiar ma'a laban
Arabic Pickled Turnips
Best Hummus Ever
Easy Fuul - Fave Bean Dip
Stuffed Grape Leaves
Easy lentil soup
Harira - Moroccan Soup
My Curried Sweet Potato and Apple Soup
How to Make Kabsa
How to Make Maglooba
How to Make Mansef
Lebanese Shish Kebab with Yogurt and Cucumber Salad
Potatoes and Eggs and Sumac
Roasted Leg of Lamb
Arabic Simple Cake
How to Make Katayef
How to Make Knaafeh
How to Make Mamoul
Rice Pudding with Marigold Flowers
White Sweet Dessert
How to Make Clarified Butter (ghee)
How to Make Yogurt
My Memories of Shamshiri Grill in Santa Monica
Table of Contents
Molokhia with Chicken Served Over Rice
How to Make the Best Okra Stew
Not in my book
Okra Stew or Bamia is a favorite in Jordan. Okra is used many ways, but the traditional way is in this very delicious stew made with onions and tomatoes. You can make this with meat or without.
2 pounds of okra, ends cut off
1 tablespoon of tomato paste
1 cup coriander, chopped
3 garlic cloves, minced
1 lemon, juiced
1 tablespoon salt
1 pound of chicken breasts, cut into small pieces
2 pounds of tomatoes, chopped
1/4 cup oil
1/2 teaspoon of paprika and cinnamon
1 teaspoon black pepper
1 large onion, chopped
Place the oil in a heavy bottom skillet and heat. Add in the onions and the chopped chicken breasts. Cook until the chicken pieces are brown and the onions are soft.
Add in the chopped tomatoes, tomato paste, paprika, cinnamon, salt and pepper.
Cook for a few minutes. Add in enough water to cover the chicken and vegetables.
Cook for 15 minutes and then add i
n the okra pieces. For large okra pieces, cut them down to equal the small ones.
Do not stir the okra stew, but continue to cook for 30 more minutes.
Top with the coriander and lemon juice and cook for another 2 minutes and serve.
Serve this stew over rice with lots of yogurt on the side.
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