Okra And Tomato Stew

Okra Tomato Stew

In most of the Middle East, okra is known as bamia or bamya. In Syria, Tunisia, Egypt, Albania, Greece, Bulgaria, Iran, Iraq, Jordan, Lebanon, Turkey, and Yemen, and other parts of the eastern Mediterranean, including Cyprus and Israel, okra is widely used in a thick stew made with vegetables, meat, or both. The recipe we will be showing you is a Okra and Tomato Stew, which can be made quickly as a side dish to any savory meal.

Okra And Tomato Stew
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Okra and Tomato Stew Recipe
Recipe type: Side, Salad
Cuisine: Middle Eastern
Serves: 3-4
  • 1 pound Frozen Okra (can use fresh as well)
  • 1 teaspoon Chicken Powder
  • 3 Garlic Cloves (chopped)
  • 3 Tablespoons of Tomato Paste
  • ¼ teaspoon Salt
  • ¼ teaspoon Pepper
  • 1 Tablespoon Olive Oil
  • 1 Tablespoon Lemon Juice
  1. Add frozen Okra to strainer and let defrost.
  2. Chop Garlic cloves very small.
  3. When Okra is defrosted, add to a cooking pan
  4. Add Oil and Garlic to pan with Okra, cook on medium heat for 5 minutes, stirring occasionally.
  5. Add Water till Okra is almost fully covered. Now add Chicken Powder, Tomato Paste, Salt, Pepper, and Lemon Juice - Mix together.
  6. Turn heat to high and bring contents to boil.
  7. Once boiling, reduce heat and simmer on med-low for 30 minutes.
  8. Enjoy!


Couscous – Vegetables & Beef

Couscous - Vegetables and Beef

Couscous is a North African originated dish of semolina traditionally served with a meat or vegetable stew spooned over it. Couscous is a staple food throughout Algeria, Morocco, Tunisia, Libya and many other parts of the Middle East. This particular couscous recipe is heavily influenced by the Moroccan version, as far as the types of vegetables used. However, this recipe also models after the Libyan version, in using beef for the meat, instead of lamb or chicken.

Couscous - Vegetables & Beef
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Couscous Recipe with Vegetables and Beef
Recipe type: Main Course
Serves: 6-8
  • 2 packages (about 680 grams) of dried Couscous
  • 100 grams dry Chickpeas
  • 1-2 lbs of Stew Beef
  • 4-5 peeled Carrots
  • 1 lb of Butternut Squash (about ¼)
  • 4 Zucchinis
  • 4 stalks of Celery
  • ¼ Cabbage head
  • ¼ Cauliflower head
  • 2 Turnips
  • 1 yellow Onion
  • 3 Potatoes
  • ¼ cup of Canola Oil
  • 1 teaspoon Salt
  • ¼ teaspoon Black Pepper
  • 1 teaspoon Paprika (sweet or hot)
  • ¼ teaspoon Turmeric
  • 1 tablespoon of Chicken powder seasoning (or one cube)
Couscous -
  1. To make the Couscous pasta, follow as directed on the package.
Vegetable and Beef Stew -
  1. Chop onion and celery. Cut the rest of veggies into about medium size pieces and set to side. Cut meat into cubes and set to side.
  2. Add oil to 8 quart pot and turn burner to med heat.
  3. Add chopped onion and cook for a few minutes until onion begins to turn clear.
  4. Add the cubed stew meat, cover pot and cook with onion till brown, stirring occasionally.
  5. Now add celery, cabbage, cauliflower and chickpeas in covered pot and steam till cabbage turns soft, stirring occasionally.
  6. Add the rest of the vegetables to pot and add water till contents is almost fully covered (leave about ½ inch below).
  7. Now add all of the spices to stew and mix gently and slowly as to not damage the softer veggies.
  8. Bring contents to boil on high heat.
  9. Once the stew begins to boil, turn heat down to med-low heat and let stew simmer for 2 hours covered.
How to serve -
  1. Add finished Couscous to dinner plate and top with vegetable and beef stew, adding as much as you'd like. If it's too dry you can add more broth from the stew. This Couscous dish also goes well with a pickle served on the side.