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Bamya (okra) with lamb

Bamya (okra) with lamb
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Bamya (okra) with lamb
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Ingredients
Servings:
Instructions
  1. Wash the okra thoroughly, add them to a pan with some water. Bring to the boil and simmer for 10min. Remove the okra and place in a colander.
  2. In a medium saucepan, heat 2 tablespoons of the oil. Add the onion and cook over moderate heat, stirring occasionally, until translucent, 5 minutes. Add the carrot and cook for 5 minutes, stirring occasionally.
  3. Add the lamb and toss until sealed and lightly browned.
  4. Add the chopped tomatoes and tomato paste stirring in for about 5-10min. Season to taste with salt and pepper.
  5. Add enough water to cover the meat and stir to combine well. Bring to the boil, cover the pan then reduce the heat to low and simmer for around 1 hour or until the meat is tender. Taste and adjust the seasonings.
  6. Add the okra to the pan with meat. Re cover the dish and cook for another 30min. Add water if the mixture seems to dry. Serve with rice.
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Spinach and Feta Gozleme

Spinach and Feta Gozleme
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Spinach and Feta Gozleme
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Ingredients
Dough
Filling
Servings:
Instructions
Dough
  1. In a large bowl, sift the flour and salt. Slowly add the water while kneading.
  2. Turn onto a flour dusted surface and knead for about 10 minutes or until it becomes smooth.
  3. Return to the bowl. Cover with a tea towel and let it rest for 15 minutes.
Filling
  1. Option 1. Cheese and fresh spinach finely chopped
  2. Option 2. Cheese
  3. Option 3. Saute the onion in a frying pan with the extra virgin olive oil. Add the spinach and salt and pepper to taste and cook for a few minutes. Turn the heat off and keep aside to cool down.
Method
  1. Divide dough into 4 balls. Roll each piece into a 20-25 cm circle.
  2. Sprinkle crumbled feta over half the circle then top with some spinach and season. If using option 2&3 top the circle with corresponding filling.
  3. Fold dough over to form a half circle and press edges with a fork.
  4. Heat the frying pan on low-medium heat and add about 1 tablespoon oil. Carefully lift one of the gozleme and place it in the frying pan. Fry the gozleme on one side until golden brown, then flip it over and fry until also golden brown.
  5. Serve with lemon wedges.
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