As a fan of fresh okra dishes, I’m always delighted when they are in season again, and immediately start to use them in different dishes. One of my most favorites is the Sephardic dish of braised okra (click HERE for recipe), which I make often. This time, I’ve decided to prepare a version of it, with the addition of beef and fresh herbs.
I had variations of sweet and sour shrimps and pineapple soup in several Vietnamese restaurants, some were good, others less so. Yet, even with the lesser ones, I always liked the combination of flavors of the shrimps, pineapple, okra and hardly cooked tomatoes, and I decided to make this soup at home. Continue reading “Shrimp and Pineapple Sweet and Sour Soup”
The following dishes can be made and served on their own, or, as I have done here, served together as a quick summer dinner. Continue reading “Pan Fried Turkey Cutlets with Israeli Couscous-Lentil Salad and Roasted Okra”
This hearty and tasty lamb stew is very easy to prepare. Once all the ingredients are assembled in the pot, all that is needed is to bring it to the boil and then finish the cooking by baking it gently in the oven.
Served with fresh rustic bread or white rice (preferably Bastmai) it is the perfect dish for dinner on a chilly day.
It’s Okra season, and to those who love these weirdly shaped green pods, this means tasty okra dishes. Continue reading “Bamiya Con Tomate – Okra Sephardic style”