Kubbah Bamyah (Okra Stew)
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Posted by:jrt
This stew of okra and dumplings can be made with beef, lamb or even chicken stuffing. This recipe calls for a mix of beef and chicken.
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Ingredients
Dumpling Filling:
3 tbl. minced onion
1 clove garlic, minced
1 tbl. oil
1/2 lb. ground beef
1/2 lb. ground chicken
3 tbl. fresh parsley, minced
Salt and pepper to taste
Dumplings:
2 1/2 cups flour
1/2 tsp. salt
1 3/4 cups water
Okra Stew:
2 lbs. fresh okra, washed and trimmed
2 tbl. vinegar
3 tbl. oil
2 cups diced tomatoes, canned ok
2 quarts chicken broth
3 tbl. tomato paste
1 tsp. salt
Pepper to taste
Directions
- Prepare the Dumpling Filling: In a medium skillet, sauté the onion and garlic in oil over medium heat about 3 minutes. Add meat and continue sauteing until meat is browned, about 5 minutes. Stir in remaining filling ingredients and cook for a few more minutes, until the meat is thoroughly done. Set aside.
- Prepare the Dumplings: Combine flour and salt, and gradually add enough water to make a stiff dough. Divide dough into 18 1 inch balls. Make an indentation in the each dough ball with your finger and place about 1 tablespoon of filling inside. Pinch the dumplings closed. Be careful not overfill. Cover and refrigerate.
- Prepare the Stew: Cover okra with hot water and vinegar and let stand for about 30 minutes. Drain and pat dry. Heat the oil in a large pot and sauté the okra until browned, about 15 minutes. Add tomatoes and cook until the liquid has mostly boiled off. Add the chicken broth and bring to a low boil. Stir in the remaining ingredients. Simmer for 30 minutes. Add the dumplings carefully and simmer for 20 minutes more.
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