![]() Her mother is a chef and Lorca tries to show and earn love through food and cooking and caring for this cold woman. Lorca is a 14-year-old girl who is desperate to gain the love and attention of her very distant ( to the point of being cruel) mother. The recipe uses خفيفة (thin), but I felt that “if you like your stew thin” sounded weirder than “if you like your stew runny.” Most sources describe this as ‘watery’, but in my opinion, that has a negative connotation and I don’t think a recipe would say “if you like your stew watery.Tomorrow There Will Be Apricots is an interesting book-on one hand I loved it for the food descriptions and imagery that filled it, but I also found myself very slow at working my way through it, as the story made me sad-there is so much loneliness, pain and loss captured in its pages. I had trouble with phrasing the thickness of the stew. I translated it as “Only move the pot don’t stir the okra so that it doesn’t get damaged.” The last part was particularly challenging, so if anyone familiar with the Iraqi dialect can help, it would be much appreciated. Usually, we like to mop up the stew with sliced bread, with a large platter of margat bamya on top of sliced bread. Serve with rice, chili peppers, appetizers, Iraqi pickled vegetables, and bread. Let it simmer on medium heat until everything is fully cooked, then add the salt and citric acid. Add the broth: if you like a thick stew, add a little bit of broth if you like your stew runny, add all the broth. Let the pot boil for a bit on medium heat.Īfter letting it boil, look to see how thick the stew is. Pour the crushed tomatoes into a strainer, then add them and the meat to the okra. Only move the pot don’t stir the okra so that it doesn’t get damaged.Īdd the garlic and the tomato paste, then sauté them a bit. Add the okra and let it simmer on low heat. Pour some oil in a pot and sauté the onion a little bit. After it is done cooking, strain the meat from the broth and set the broth to the side. IngredientsĠ.5 kilo of tomatoes, crushed įirst, start boiling the meat. Here is how to make this hearty stew ( recipe belongs to Jewel of Paradise ). I would add that you should only freeze it if you boil the okra whenever I’ve frozen fresh fruit or vegetables, they don’t turn out well when they thaw. She also suggests that, after buying a large quantity of okra, you prep it this way beforehand and freeze it until you need it. One tip Nasrallah has to get rid of the slime when cooking with fresh okra is to cut off both ends, making sure that holes show, and washing it under running water for a long time or you could wash them under running water for a little bit, then boiling them for 5 minutes at most (make sure that the okra is still bright green). Is beneficial for pregnant women because okra is a good source of folate and 1 cup of okra provides 15% of a woman’s daily needs for folate. May lower blood sugar, but it may also interfere with common diabetes medications. May have anticancer properties: it contains lectin, which may inhibit the growth of cancer cells. May lower heart disease risk: it contains mucilage, which helps prevent cholesterol from being absorbed by your body. Is rich in nutrients, particularly vitamins K and C.Ĭontains antioxidants, mainly polyphenols, which improve heart and brain health. There are many health benefits from eating okra because okra: “finger”) and in English, okra is sometimes referred to as “lady’s fingers.” The different names that people call okra show how similar some cultures can be: people in ancient Iraq called okra “ubanu” (lit. Okra (‘bamya’ in Arabic) was mentioned in ancient Assyrian cuneiform tablets dealing with herbal medicines. I want to preface this post with that my information about margat bamya and Iraqi cuisine in general comes from Nawal Nasrallah an independent Iraqi scholar, food writer, and author of ‘ Delights from the Garden of Eden’ (and from an article about Nasrallah’s work).Ī lot of the dishes that Iraqis cook today are quite similar to the ones that people cooked in ancient Mesopotamia and medieval times. ![]() I’m just not really an okra person: I was that Northern student in the Deep South who never ate fried okra. I haven’t had margat bamya yet, and quite frankly, I’m not sure I ever will-unless I’m a guest in someone’s home, of course.
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