Hi I am Noha from Egypt. I am here to share with you a lot of Middle Eastern amazing dishes and simplified international dishes! Being a chef and traveling a lot allowed me to try a lot of food from all over the world and be able to create my version of those delicious dishes. So if you like to cook different cuisines, looking for authentic Middle Eastern or Mediterranean recipes then you are in the right place! Short and easy to follow recipe videos that will get you cooking more and more. If you like my videos don’t forget to hit the like button and subscribe to support the channel! Thank you Noha
It’s Rockabye cover by the great artist Ahmed Alshaiba. Here is the link 👇🏼 ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-lCPLqjcq3cg.htmlsi=DKVZjm6CTLb6R3En
ممكن تتخمر فى التلاجة بعد العجن… هتاخد من ٨-١٠ ساعة فى الاغلب.. عشان تتاكدي انها تضاعفت ممكن تعملي علامة على العبلة من بره بقلم عشان تحددي مستوى العجينة وتستني لغاية ما تعلى بنفس المقدار. بعد التشكيل الافضل تتخمر فى مكان دافي زي الفيديو.
Thank you:) I haven’t personally tried baking them but you can give it a try. Preheat the oven at 200c/400 f. Generously grease a nonstick pan (or add parchment paper), then shape it and place in the pan. It would probably take around 20-25 mins. Let me know how it turns out if you give it a try.
Adding a whole onion near the end of the cooking time infuses onion flavor without overpowering the dish with too much onion if it is chopped or grated.
You can preheat the oven at 200c/400 f. Grease a nonstick pan (or add parchment paper), then shape it and place in the pan. It would probably take around 20-25 mins. The outcome won’t be like frying but it should be good.
No it's not very common to make it with lamb, and it wouldn't really go with it. That would suggest gulf influence, as opposed to "North African". It's common for the gulf to influence people financially in Egypt but it follows families who probably think of stewed okra as "peasant food". Lamb is more popular in Jordan for example, which is closer to the Gulf in culture, though still quite independent. Lamb is popular in dishes that are made with yogurt or spicy almost curry type bases. Occasionally, the fat from the lamb is used - such as lamb fat ribbons used to season the pot when steaming dolma type rolls. Anyway, ladies who make Bamya select only mini sized okra, and carefully peel off the stalky top part of it's skin, and prepare it quite simply - letting the freshness and warm flavourfullness of the tomatoes and okra be the staring feature of the dish. It's typically served with steaming fluffy rice, and a hint of beef broth rounds out the body of the dish.
Thank you for your input. Well this is the way my Egyptian grandma and mom used to make okra. A lot of Egyptian families cook okra with meat either lamb or beef. I agree with the fresh okra, nothing is better than cooking with fresh in season ingredients. Unfortunately, when you live abroad like myself in the US, and you don’t have access to fresh small okra, then your second best option is to buy frozen small sized okra.
I haven’t personally used the air fryer for this recipe, but you can try it setting ur air fryer @400f/200c and cooking it for 15-20 mins flipping it halfway through the time. If you try it pls let me know how did it work out
