The Mediterranean kitchen can't almost be presented without vegetables. Many dishes are cooked on the basis of tomatoes, paprika, eggplants, etc. Among this huge list of vegetables it is also possible to meet quite rare and almost unknown look – a bamiya. How do cook this exotic vegetable?
It is required to you
- 500 g of meat (it is better than some mutton)
- 500 g of a bamiya
- 1 bulb
- 500 g fresh juicy tomato
- 4 garlic gloves
- lemon segment
- couple of laurel leaves
- salt
- pepper
- sunflower oil.
Instruction
1. Prepare a bamiya. For this purpose at first cut off a sharp knife tails and tops. Pieces have to turn out at you no more than 4 centimeters in length. Clean them from a thin skin. That the thin skin was removed easier, wash bamiya pieces with hot water within several seconds.
2. Cut meat on average pieces, approximately proportional bamiya. Put a pan on strong fire, fill in water, wait when it begins to boil, and lower meat. You cook it to semi-readiness.
3. Take out meat from a pan. Add salt and pepper to the remained broth to taste. Throw laurel leaves. Small cut onions. Divide total number of onions into two parts and pour out one of them in broth.
4. Pour sunflower oil in a frying pan and put it on fire. When the frying pan enough is heated, pour out the second half of the cut onions and brown during a couple of minutes. Then add meat to onions and fry everything together, carefully stirring slowly and watching that nothing burned.
5. Wash up tomatoes and crush them by means of the blender in a comminuted juice. Pour out the received tomato paste in a frying pan with meat and onions. Continue to extinguish, bring to the boil and slightly lower fire.
6. Now pour out a bamiya to your lump, mix and fill in with broth, so that it closed vegetables and meat.
7. Salt, pepper to your taste and you extinguish on slow fire to full readiness. Determine the moment of readiness by amount of liquid: it has to be very little.
8. When the dish is ready, remove it from a plate. Crush garlic a knife or use a special chesnokodavka. Fry it in a separate frying pan before formation of gentle-golden color and add to a main course.
9. In end squeeze out juice of a lemon and sprinkle them a bamiya. Lay out on beautiful plates, decorate with fresh greens.