I made this famous Egyptian recipe in the pressure cooker and it was delicious!, and Zone friendly:

BAMYA (MEAT AND OKRA STEW)

2 lbs. stewing lamb or beef, cut into one-inch cubes.
2 onion(s), finely chopped
2 cloves garlic, finely minced
1 teaspoon(s) ground cumin
1 teaspoon(s) ground coriander
1 cup(s) peeled, seeded and chopped tomatoes
3 tablespoon(s) tomato paste
1 cup(s) stock (beef) or water, or as needed
2 tablespoons chopped fresh mint (optional)
salt and freshly ground pepper
1 1/2 lbs. okra
juice of 1 lemon

Preperation:

Note Okra must be cooked so that its slimy texture is eliminated. The Greeks have the best technique for achieving this. Trim the conical tops with a sharp knife, then soak the okra in red wine-vinegar (Khall) for 30 minutes, allowing 1/2 cup vinegar per pound. Drain, rinse and dry the okra and proceed with the recipe. This dish is popular throughout the Middle East and can be prepared with lamb or beef. Serve with rice.

Method:

1. Preheat an oven to 325 F (165 C)
2. In a large frying pan over medium-high heat, warm 1 tablespoon of the butter or oil per serving. [ I used 1 tablespoon for 2 pounds of beef]
3. Working in batches, add the meat and fry, turning, until browned on all sides, about 10 minutes. Using a slotted spoon transfer to a baking dish or stew pot.
4. Add the onions to the fat remaining in the frying pan and saute over medium heat until tender and translucent, 8-10 mins.
5. Add the garlic, cumin, coriander, tomatoes, tomato paste, the 1 cup stock and mint (if using). Stir well. Pour over the meat and season to taste with salt and pepper.
6. Cover and bake until all the liquid is absorbed, about 1 1/2 Hrs. Taste and adjust the seasonings.
7. Meanwhile, prepare the okra as directed in the note above. [ I used frozen Egyptian okra which are very very small okra, and skipped this step; I just added it to the stew, after the meat cooked under pressure for 20 minutes].
8. In a saute pan over medium heat, warm the remaining 1/2 tablespoon (per serving) of butter or oil Add the okra and saute for 3 mins, stirring gently.
9. Remove the stew from the oven and arrange the okra on top in a spoke pattern. Sprinkle the lemon juice evenly over the surface. Re-cover the dish and return it to the oven.
10. Bake for 35 minutes longer. Add stock or water if the mixture seems too dry.
11. Serve the "BAMIA" stew piping hot.

Last Updated: June 7th, 2011

touregyptnet


Along with some rice with vermicelli noodles:

1 cup basmati rice
1/3 cup vermicelli
1 tbsp ghee or butter or EVOO
1/2 tsp salt
1.5 cups water

- Soak the rice for 1/2 hour before making.

- Heat butter/EVOO and roast the vermicelli. Then add the the soaked rice without water to the same pan and roast it till it becomes opaque.

- Add salt and water. Cook in low heat until the water has absorbed and the rice is cooked (about 20 minute).. Leave it covered for 10 minutes then open and serve.


Along with a big salad:

Lebanese Mezza Dishes: Fattoush, . . .
Recipe courtesy Karen Srour
Food Network Show: Calling All CooksEpisode: Lebanese Cooking/Brunswick Stew

Ingredients

Fattoush or Peasant Salad:
2 cups shredded lettuce (romaine and/or iceberg)
1 large or 2 small cucumbers, small dice
2 medium tomatoes, chopped
1/2 cup chopped parsley, leaves only, no stems
1/4 cup chopped mint leaves, no stems
1/2 to 1 green pepper, diced
1 bunch green onions, finely sliced
1/2 teaspoon sumac
2 pieces of pita bread toasted until golden brown, broken into pieces the size of a quarter

Dressing:
1/2 cup lemon juice
1/2 cup olive oil
2 to 4 cloves garlic
1 teaspoon salt
Pinch of pepper

Directions

In a small bowl mix all dressing ingredients well.

Put all salad ingredients in a large bowl and toss with 1/2 to 1 cup dressing. Serve immediately.

[I did not use the bread, and I spooned 2 teaspoons of the dressing over my salad, which was mostly EVOO and had to add more lemon juice with garlic powder to get the real flavor of the dressing, without the added fat from the EVOO).

* * *

It was delicious!