From Syria with love..
Bamieh Bil Lahme - a dish that varies from region to region
Badhria comes from a small town outside of Aleppo in Syria, she doesn’t know if it has survived the war, everyone she knew Fled already. She had a long journey to the US, 6 years on the road or in refugee camps before she was able to be reunited with her children in the US. Unfortunately, her other family members are still waiting for a stable home, but she is hopeful. Badhria is proud of being Syrian and wishes that people would understand the rich culture more. She loves to share stories and legends of her culture with her classmates, and when she can, she likes to cook for everyone. She says that sharing foods and flavours is like inviting someone to to explore. ( fun fact: Badhria learned all the ingredients and measurements for this in English, because she said that she must ensure the recipe reflects the way her mother made this dish)
1 Tbsp olive oil
2 medium yellow onions chopped
6 cloves garlic chopped or crushed
2 tsp cinnamon, 2 tsp allspice, 2 tsp cumin, 1 tsp coriander, ½ tsp black pepper, pinch of cardamom, pinch of cloves
½ tsp sea salt
½ tsp garlic powder (for extra kick)
2 cups vegetable broth
28 ounce tin of crushed/finely chopped tomatoes
1 tbsp pomegranate molasses
1 pound baby okra (450g) frozen works well
small handful fresh coriander chopped for the top
This is a simple recipe that slow cooks while you are busy doing other things.
Instructions
Preheat your oven to 300°F (150°C).
In a family cooking pot add olive oil and heat over medium high heat on the stove. Once the oil is spitting turn the heat down to medium and add the onions, stirring to combine, and cooking for 5 minutes until slightly softened. Add the garlic, spices, salt, and garlic powder, and stir until combined.
Remove from heat and add your beef broth, followed by the tomatoes and pomegranate molasses. Place into the oven and cook, covered, for at least three hours (I like to leave mine for 3-6 hours). About 30 minutes before serving, add your frozen okra and stir to combine.
Cook for another 20-30 minutes, until all the okra is hot. Remove from the oven and serve with fresh bread.