Bamia – Okra And Tomato Sauce Recipe

Posted on
 Enjoy the hearty taste of traditional Arabic okra and tomatoes Bamia - Okra and Tomato Sauce Recipe
Bamia – Okra and Tomato Sauce

Enjoy the hearty taste of traditional Arabic okra and tomatoes, mixed with stewed beef.

Preparation Time: 10 minutes approximately
Cooking Time: 90 minutes approximately
Serves: 4 persons

All you need

450g stew beef, cut into 1/2 inch cubes
1 package of frozen okra (280g)
200g crushed tomatoes or tomato sauce
200g al alali Tomato Paste
1 cube al alali Chicken Stock
1 yellow onion chopped
3 tsps. minced garlic
Salt to taste
al alali Ground Black Pepper to taste


  1. Place stew beef, onions, garlic, salt and al alali Ground Black Pepper in a 3 liters pot
  2. Add water, al alali Chicken Stock and bring to boil
  3. Cover the pot, reduce heat and simmer for 30 minutes, or until meat is cooked
  4. Add okra. cook for 10 minutes or until the okra becomes tender
  5. Add crushed tomato/tomato sauce and al alali Tomato Paste, mix well
  6. Simmer for one hour on low heat, or until sauce become thick
  7. Serve with white rice, and pita bread

Source: alalali

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your e-mail address will not be published. Required fields are marked *