Bemye

Summary

Ingredients

• 1 bag / s okra pods, frozen
• 500 g lamb, or beef, cut into cubes
• 0.5 ½ bunch coriander greens
• 4 cloves garlic
• 0.5 ½ lemon (s), juice it
• some salt and pepper
• Chili powder
• 1 cube broth
• 0.5 tube ½ tomato paste
• 500 ml water
• 2 bay leaves
• 1 small onion (s)
• 1 tablespoon syrup (pomegranate syrup)
• 1 glass basmati
• 1 tablespoon clarified butter
• 1 teaspoon, leveled salt
• 1 ½ glasses water
• 1 handful noodles (vermicelli)
• Oil, for frying

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Instructions

1. Fry okra pods in hot oil. Do not stir with a wooden spoon, just swirl the pot so that the okra pods stay whole and do not slime. Fry until they turn golden brown.
2. Heat some oil in a pressure cooker and fry the meat in it. Salt and pepper. Add the stock cubes, pomegranate syrup and tomato paste and fill up with water. Add bay leaves and whole onions (remove after cooking). Let simmer until the meat is done.
3. Add the fried okra pods to the meat.
4. Press the garlic through the press and mix with the chopped coriander. Add to the meat and vegetables and stir. Let it simmer a little and finally pour the lemon juice over it.
5. Heat the clarified butter in a saucepan. The vermicelli will then come in and be stirred until it turns brown. Now add the rice and salt and pour in the water. Cook on a low heat until the water evaporates. Then stir the rice once and serve to the bemye.

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