vefusb.blogg.se - Okra soup recipe

Add the cooked garbanzo beans, okra, ghooreh (sour grapes), diced green pepper, halved tomatoes, and cut potatoes to the pot.

Use a spoon to stir the tomato paste around in the broth until it dissolves completely. If the okra is larger than 2 inches long, cut into 2-inch pieces. Wash and drain the okra, remove the tip and stem.

Select small green okra when buying the larger ones will be woody and not as tender.

Bring it to a boil, then reduce the heat to medium low and cook covered for 1 ½ -2 hours, or until the ribs are very tender and fall off the bone.

In a medium dutch oven, or a stockpot with a heavy lid that will not allow too much moisture loss, add the short ribs, diced onion, ground turmeric, ground black pepper, garlic cloves, and water.

Drain and discard the water before adding the ribs to the pot. Adding cold water helps drain some of the blood that is in the meat and gives it a nice pink color and a better taste. Let it sit until the other prep work is done. Place the ribs in a bowl and cover with cold water.

Trim all the external fat from the short ribs.

I also have a recipe for Tas Kabob, which is made with thin slices of beef or lamb stewed with onions, potatoes, and carrots that you might enjoy. I have also used limoo amani in the past and it tastes equally wonderful. In this recipe I have used the ghooreh from my grapevine, and I love the special flavor that it adds to Abgoosht. The use of souring agents such as unripe sour grapes (ghooreh) or dried lime ( limoo amani) is also a personal preference. The type of legumes may also vary some cooks use white beans instead of garbanzo beans. I personally love okra for all of its health benefits and how it thickens the stew. Most cooks in my family add okra and green pepper to abgoosht, but this recipe can be made without these vegetables. I personally love bone-in short ribs that are large with a lot of very tender meat, and the bones add flavor and richness to the broth. I have even had an Abgoosht made with goat meat, which was very delicious. Some use lamb shanks, others use stew meat, some use ribs (dandeh in Farsi). The meat is usually either beef, or lamb. To start with the cut of meat varies quite a bit, more so than almost any other Persian stew. Goosht e koobideh is made with a goosht koob, which looks like a meat pounder with a smooth surface.ĭifferent cooks add different ingredients to this much traditional favorite. The meat and vegetables may be enjoyed whole, or mashed into what is called, goosht e koobideh which is the traditional way of eating Abgoosht.

Tileet is served on the side of Abgoosht and it literally melts in the mouth. The bread soaks up the broth and all of its flavor. Tileet is a soup made with this flavorful broth, tossed with bite-size pieces of Persian flat breads, sangak or lavash. There is yet another very old fashioned stew called, Persian Shorba, which is similarly served with the broth on the side. Then there is the broth mixed with pieces of sangak or lavash bread that is the best part of the “meat broth” called, Tileet. Abgoosht means “meat broth” word by word, but it is so much more! It is a delightful combination of the most tender meat and potatoes plus, vegetables, spices, and legumes. This stew has been enjoyed by our Persian ancestors over the centuries and still remains as one of the most popular meals in Persian cuisine. Abgoosht or Abgusht is a one-pot comfort food that is a rustic dish with wholesome ingredients.