Okra with Tamarind Syrian Style Bamia bel Tamarhendi Okra with Tamarind Syrian Style 1 lb. Okra1 Onion (chopped)3 Tbsp. Light olive oil2 Cloves Garlic (crushed)1 Tbsp. Tamarind paste1 Tbsp. Sugar1/2 tsp. AllspiceSalt and pepper Trim off conical caps of okra.Fry onion till soft, then add garlic and fry until aroma rises.Add tamarind and crush and stir until it melts.Add okra and barely cover with water.Add salt, pepper, sugar, allspice, and simmer uncovered for 20 minutes ...
Appetizers and Sides
Tabbouleh
Cracked Wheat Salad with Parsley and Tomatoes Tabbouleh Cracked Wheat Salad with Parsley and Tomatoes 1 Cup Fine bulgur or Cracked wheat1 lb. Tomatoes (ripe, diced small)1 Lemon (juiced, to taste)4 Scallions (thinly sliced)1 Cup Flat leafed parsley (finely chopped)1/4 Cup Mint (finely chopped)6 Tbsp. Extra virgin olive oil4 Bibb Lettuces (to serve on)Salt and pepper Soak grains in cold water for 10 minutes.Rinse in colander and mix with tomatoes in a bowl. Leave for 30 ...
Artichoke Hearts and Fava Beans
Artichoke Hearts and Fava Beans 1 lb. Fava beans (fresh and shelled or frozen)1 lb. Artichoke hearts (quartered or in half)4 tbsp. Light olive oil2 Garlic cloves (crushed or finely chopped)1 Lemon (juiced)1 tsp. Sugar (to taste)2 Sprigs Mint or dill (finely chopped)Salt and pepper Put all ingredients in pan with water barely covering and simmer gently for 15-20 minutes or until tender and reduced. Serve hot or cold. ...