Description
Kofteli Bamya. Dear Powerade! Today I want to offer you delicious, fairly easy, bright and flavorful dish of okra with tiny meatballs. On the website there are recipes with okra, but such as I have, I have not seen. Of course, I make no claims. This recipe is from the book my favorite Turkish chef. Come on, have a treat!
Ingredients
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Okra
500 g
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Minced meat
300 g
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Onion
2 piece
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Tomato
2 piece
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Pasta
2 Tbsp
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Tomato paste
1 Tbsp
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Lemon
1 piece
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Butter
25 g
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Cumin
1 tsp
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Paprika sweet
1 tsp
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Black pepper
1 tsp
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Chili
-
Salt
-
Yogurt
250 g
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Dill
-
Garlic
3 tooth
Cooking
Prepare the ingredients. Wash okra, cut off the tails.
Okra put in a pot, cover with water, put on fire. When the water boils, squeeze in a saucepan juice of half a lemon.
Cook okra until soft, about 5-7 minutes. Then drain in a colander and put in cold water to cool, then drain the water.
Onion minced in a blender, add to the mince along with the cumin, paprika, black pepper and salt. Squeeze the garlic, passed through the press. The ground meat needs to knead well.
Minced meat with wet hands to form small meatballs, slightly bigger than a pea nut. Further, these cakes were offered slightly fry in small amount of oil. I did not do it, and there is a matter of taste.
Finely chop the second onion. In a thick-walled saucepan, melt the butter and fry the onion until Golden brown.
From tomato to remove the skin. Finely chop, add to the onions, saute for 5 minutes.
Add tomato and pepper paste, black pepper, chilli, cumin, paprika and salt. Simmer for another 5 minutes.
Pour a glass of hot water, stir, put the gumbo.
Carefully add meatballs and stir gently.
It is further proposed to squeeze into a saucepan the remaining half of lemon. I did not squeeze the whole, and added only a few drops. You see yourself according to your taste. You may be enough, and the acidity from the paste, and may want to make sourer. Try the salt, if necessary sunflower. Once it boils, reduce heat and simmer on low heat under a lid until tender meatballs, about 15 minutes. Then give okra some time to infuse.
During this time, prepare the sauce. Chop the dill and a clove of garlic (I crushed 2 cloves, I love it when more garlic).
Mix with the yogurt (sour cream), the sunflower is a good choice.
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