Broad Beans, or Orka Beans
This is a Syrian-style broad bean/okra recipe: the beans are soaked in advance, and the meat is boiled with bay leaves, ginger, salt, and pepper to remove any froth and odor. The onion is then fried in ghee in a pot, the beans and meat broth are added and left to cook until tender, and finally tomato molasses and the boiled meat are added to simmer together before serving hot. The recipe relies on core ingredients from the description, with clear additions from the chef’s instructions such as salt, pepper, water, and the soaking step.
A vegetable dish made with broad beans or okra, depending on the local name used in the title.
Like a simple braised bean or okra dish.
Ingredients
- 750 g Broad beans or okra
- as desired Meat
- 2 tablespoons Ghee
- optional Ginger
- 2 medium onions Onion
- Bay leaves
- 4 tablespoons Tomato molasses
- mentioned without a quantity Salt
- mentioned without a quantity Pepper
- mentioned without a quantity Water
Instructions
- Soak the beans / broad beans or okra in a bowl of cold water for at least 12 hours, then drain.
- Boil the meat in a pressure cooker or regular pot with water until the froth and odor are removed, then add the salt, pepper, bay leaves, and ginger to the pot.
- Peel and chop the onion, then fry it in a pot with the ghee until softened.
- Add the beans to the pot over the softened onion, then stir briefly.
- Add the meat cooking broth to the pot over the beans, then cover the pot and leave the beans over low heat until tender.
- When the beans are nearly cooked, add the tomato molasses to the pot at the final stage of cooking.
- Return the boiled meat to the pot with the beans and tomato molasses, then leave everything to boil together for about 10 minutes before serving.