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Recipe Name: Bamia (baked Molded Okra And Beef) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Beef Comments:
Preparation Time:
Number of Servings: 4

1 1/2 Pound(s) Okra, fresh
4 Tablespoon(s) Butter
1 Tablespoon(s) Butter, softened
1/2 Cup(s) Onion, finely chopped
1 Pound(s) Hamburger, lean prefer
1 Teaspoon(s) Garlic, finely chopped
6 Tablespoon(s) Tomato puree, canned
2 Cup(s) Beef stock, fresh or canned
1 Teaspoon(s) Salt
Black pepper, freshly ground
Lemon wedges
Wash the fresh okra under cold running water, and with a small, sharp
knife, scrape the skin lightly to remove any surface fuzz. Cut 1/8
inch off the stem at the narrow end of each pod. In a heavy 10 to 12
inch skillet, melt 2 table spoons of butter over moderate heat. When
the foam subsides, add the okra and, stirring frequently, cook for
about 5 minutes until it stops "roping," or producing thin white
threads. with a slotted spoon, transfer the okra to paper towels to
drain. Pour off the fat remaining in the skillet, add 2 more
tablespoons of butter and melt it over moderate heat. Drop in the
onions and cook for 8 to 10 minutes, or until they are soft and
lightly browned. Add the meat, mashing it with the back of the spoon
to break up any lumps, and cook until all traces of pink disappear.
stir in the garlic, tomato puree, 1 cup of the stock, the salt and a
few grindings of pepper. Cook briskly uncovered until most of the
liquid in the pan has evaporated and the mixture is thick enough to
hold its shape almost solidly in the spoon. Remove from the heat.
Preheat the oven to 325 degrees (F). with a pastry brush coat the
bottom and sides of a circular baking dish 7 or 8 inches in diameter
and about 3 inches deep with the tablespoons of softened butter. spoon
half the meat mixture into the casserole, smoothing and spreading it
to the edges with a spatula. Arrange the okra over the meat, placing
the pieces closely together side by side in a spoke like pattern with
the cut ends facing out. Spread the remaining meat mixture evenly over
the okra, masking it completely, and sprinkle over it the remaining
stock. Bring to a boil over moderate heat, cover tightly with a lid or
foil and bake in the middle of the oven for about 1 hour. (Check the
casserole occasionally, and if the top seems dry pour in up to ½ cup
more stock, a few tablespoons at a time.) Cook the bamia uncovered
for 5 minutes, then unmold it in the following fashion: Run a long,
sharp knife around the inside edges of the casserole, place a heated
serving plate upside down over the top and, grasping the casserole and
plate together firmly, invert them. The bamia should slide out easily.
Serve garnished with lemon wedges. Source: Time Life Series: Middle
Eastern Cooking "crica 69" MMed by: Posted
to recipelu-digest by GramWag <> on Mar 18, 1998

Nutrition (calculated from recipe ingredients)
Calories: 931
Calories From Fat: 643
Total Fat: 71.6g
Cholesterol: 204.7mg
Sodium: 2090.5mg
Potassium: 911.9mg
Carbohydrates: 24.4g
Fiber: 4.4g
Sugar: 9.5g
Protein: 45.9g

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