Stews: Perfect Winter Recipes
It’s still winter time and the dishes that you can’t live without during this season are stews! A stew is usually a dish of meat and vegetables cooked slowly in liquid in a closed casserole or pan. In other terms, stews can come as varied as you want! Here is our selection of Lebanese recipes of stews that you can try at home and that can please the whole family!
Okra stew with Rice
Not often found in restaurants, Okra or what we call “bamia” is one of the dishes that every Lebanese mom makes at home. This very healthy meal, usually consumed as a vegetarian dish or what Lebanese people call “Okra in Oil” in summer has a warm winter version made with meat: Okra stew with rice. Okra is a very common vegetable found in Lebanon and if you are not familiar with cooking this meal, we assure you that it is very easy one to make. First, you need to cook 1 onion with a little bit of vegetable oil then add 2 minced garlic gloves and chopped coriander. Toss in beef meat cut in pieces, cinnamon, salt and pepper and cook the mixture before adding the okra, diced tomatoes, water and tomato paste. Once done, serve with cooked long grain rice.
Another familiar Lebanese dish is Daoud Basha. It is simply meatballs in a rich tomato sauce and a meal that both kids and adults love! It was named after an Ottoman pasha who administrated Mount Lebanon in the 18th century. It is told that he ate it almost each day. He was such a big fan to the extent that he punished one of his chefs once for making a mistake when preparing the meal. But not to worry because we have put together the perfect way to concoct this dish. After preparing the meatballs, mainly made of minced beef meat, salt, pepper, ground cinnamon, bread crumbs and vegetable oil, add them to a large pot and cook before setting them aside. Fry some onions and add crushed garlic cloves then the meatballs and diced tomato mixing them gently. Throw in water, salt, pepper and mint and continue to cook. When done, serve with cooked rice.
This is the recurring dish during every winter season in all Lebanese homes. It derives from the word mulukiya, which literally means ‘kingly’ or “of the kings” because this meal, that originated from Egypt, was mainly eaten by kings. In Lebanon, it is typically served with white rice, toasted Lebanese bread and brown vinegar with diced onion. After cooking the chicken, heat butter in a large pot and add minced garlic until golden then coriander and stir. Add chicken stock and bring to a boil. Toss in the mloukhieh and pepper and let it simmer then add the lemon juice and let it boil for another 5 min. Here is a tip for the serving: first put in a plate some crumbled grilled bread, top it with rice, then layer the onion mixture, chicken and mloukhieh. Just perfect!
We are sure that there is a big variety of stews perfect for consuming during the winter season. If you have some recipes to share, feel free to comment below.