Steps to Make Macaroni Bechamel Egyptian

Egyptian Bamia

Lately, i've been on a mission to make all sorts of egyptian food.i'll blame it on the pregnancy!

Recipe Summary Egyptian Bamia

This is a great recipe for making during the month of Ramadan. It is an Egyptian dish. Bake in a clay baking dish if available. If not, any deep baking dish is fine. Best served with rice.

Ingredients | Macaroni Bechamel Egyptian

¼ cup olive oil

1 large onion, finely chopped

1 pound boneless lamb shoulder, cut into 1-inch pieces

salt and ground black pepper to taste

1 (8 ounce) can tomato sauce

2 cups water, or as needed to cover

1 (10 ounce) package frozen okra, thawed

Directions

Heat olive oil in a large saucepan over medium heat; cook and stir onion until translucent, about 7 minutes. Mix in lamb, salt, and black pepper; cook and stir until lamb is lightly browned, 5 to 10 more minutes.

Stir in tomato sauce and water; season with salt and black pepper. Bring lamb mixture to a boil and reduce heat to low. Simmer lamb in sauce until very tender, at least 1 hour, adding more water as needed. Stir occasionally.

Preheat oven to 350 degrees F (175 degrees C).

Stir okra into lamb mixture, adding more water if necessary, and bring to a boil. Spoon the bamia into a 2-quart baking dish and adjust salt and black pepper; cover dish with foil.

Bake in the preheated oven until okra is tender, about 45 minutes; uncover for last 10 minutes of baking.

Info | Macaroni Bechamel Egyptian

prep: 15 mins cook: 2 hrs total: 2 hrs 15 mins Servings: 4 Yield: 4 servings

TAG : Egyptian Bamia

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