Bamia

From: UmmBinat

On Mar 24, 2009

I did add quite a lot to this dish but I can tell it would be scrumptious as written. I used two fresh garlic cloves, chopped, a bit of dried loomi powder because I didn't have a lemon! Then I found a lime and squeezed it in. I used canned pureed tomatoes and like reviewer AniSarit said, I wouldn't change that. I did use the ground cardamom. I used small frozen okra pods but honestly these are really good ones or I would have used fresh. To this I added a whole small chicken cut up into 4 pieces. I rubbed it with salt and pepper and a little Baharat Aka Middle East Mixed Spices - the Real Mix. Left it to absorb the flavours for 15 minutes and then through on a bit of white rice flour (to be gluten-free). I fried them in a bit of olive oil over med-high mostly covered in a cast iron pan for most of its cooking time. When the onions were almost done I added the chicken pieces. I served this with white basmati rice cooked in my homemade chicken stock to which after done I fluffed in some fresh chopped parsley. This dish will have a next time.

From: AniSarit

On Jun 24, 2008

Fantastic! I wanted to post my recipe, but found yours, which is identical. This is the way my Egyptian grandmother made hers - and it is the best! I use canned tomatoes, and I wouldn't change that. If you don't have the cardamom, skip it - I've done it before, and the flavor is still great! Thanks for posting DiB!