Armenian Okra Recipes

Steps:

• Heat 4 tablespoons butter or oil in a large stock pot over medium high heat. Working in small batches, brown meat, turning constantly, until browned on all sides, about 10 minutes.
• Add onions to meat and saute until translucent, 8-10 minutes.
• Add garlic, cumin, coriander, tomatoes, tomato paste, and stock. Stir well.
• Add salt and pepper to taste.
• Cover tightly and cook for about 45 minutes- 1 hour or until meat is tender. Add more water if it becomes dry.
• Prepare okra by rinsing in cool water. Cut the stem end off each and poke holes in them to absorb the liquid.
• Once meat is tender add okra and 1-2 cups water.
• Pour lemon juice over mixture (this reduces the slimy texture of the okra).
• Cook an additional 30-45 minutes on low heat until it has a thick stew consistency and okra is soft.
• Serve warm with rice.

Steps:

• Heat the vegetable oil in a large pot over medium heat. Stir in the onion, salt and black pepper; cook and stir until the onion has softened and turned a light golden brown, about 10 minutes.
• Add the lamb, cinnamon, cumin, coriander, and garlic paste. Cook on medium heat until the lamb starts to brown, 10 to 15 minutes, stirring occasionally. Stir in the tomatoes and tomato paste; cook and stir for another 5 minutes.
• Dissolve the beef bouillon cubes in 4 cups of boiling water. Pour the broth into the pot with the lamb and stir in the okra. If necessary, add water to cover the okra. Cover and simmer for 30 minutes, stirring occasionally. Remove the cover and cook for another 45 minutes to 1 hour until the lamb is very tender and the stew reaches your desired thickness.

Steps:

• Heat olive oil in a large pot over high heat. Sprinkle 1 tablespoon salt over steak cubes; cook and stir meat in the hot oil with onion and garlic until meat is seared, about 5 minutes; reduce heat to medium; cook and stir until meat is browned, about 3 more minutes. Remove steak pieces and set aside.
• Stir tomato sauce and tomato paste into same pot; mix in okra, water, coriander, white pepper, and cumin. Bring to a boil; season with additional salt. Reduce heat to low and simmer until okra is tender, 30 to 45 minutes; return pieces of beef to the bamia. Simmer until flavors are blended, about 10 minutes; garnish with slices of jalapeno pepper.

Steps:

• Cook eggplant, zucchini, bell peppers, apple, onion, and garlic in oil in a 5-quart heavy pot over moderately low heat, uncovered, stirring occasionally, until vegetables are softened, about 40 minutes. Stir in tomatoes with juice, okra, tomato paste, salt, and pepper and cook, covered, stirring occasionally, until stew is slightly thickened, 15 to 20 minutes. Remove from heat and stir in lemon juice. Cool, uncovered, and serve warm or at room temperature. Stir in parsley and salt to taste just before serving.