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Title: Bamia (Meatball And Okra Saute In Tomato Sauce)
Yield: 6 Servings

Ingredients

  ----------------------------MEATBALLS---------------------------------
      1 lb ground beef
      1    egg, beaten
    1/4 c  bread crumbs
      3    cloves garlic,put thru press
 
  ------------------------------OKRA------------------------------------
    1/4 c  corn oil
      1 lg (1 c) onion, chopped
  1 1/2 lb fresh okra (the smallest
           -size avail; able)
      2 tb (generous) tomato paste
      2 c  water, boiling
    1/4 ts allspice

Instructions

Okra must be one of most ubiquitous vegetables in Middle East. Every
culture is mesmerized by this finger-shaped, gummy (when overcooked)
member of of cotton family. In India, where I first discovered this
botanical exotic, okra was know as lady's-finger, as well as bamia.

1. Mix meatball ingredients together thoroughly and form miniature
meatballs 3/4-inch in diameter. Set aside. You will need only 8 to
10 meatballs for dish. The rest of meatballs may be refrigerated or
frozen.

2. In a pan, heat oil. Add onion and saute over moderate heat until
onion turns golden. Add okra and stir-fry over low heat for 5
minutes. This will sometimes brighten color.

3. In a measuring cup or bowl, dissolve tomato paste in water. Add
mixture and allspice to okra pan. Bring to a boil and cook for 3
minutes. Add 8 to 10 meatballs and simmer for 10 minutes longer. Do
not overcook since okra are notoriously mucilaginous. Serve warm with
rice and other dishes.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created
in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992
Published by Donald I. Fine, Inc., New York, N.Y. D.Pileggi

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