Screening of the Movie FREE ZONE CYCLE ISRAEL: THE RIGHT TO BE HEARD proyeccción the documentary

It is said that bamia (also known as okra) originated in Africa. food standards agency scotland It is a highly regarded within the Sephardic cuisine dish. We could say that looks like a small chaucha a stub and is slightly bitter. When cooking may exude a sticky fluid. To avoid this, try to avoid wetting it much. Do not plunge it into water, rather, dry very quickly just before cooking. Usually the whole kitchen rather than cut into slices so they do not leave their juices. The stub must try it out without cutting the interior. Some people food standards agency scotland avoid boiling them in water and skip instead. Okra IN TOMATO SAUCE AND GARLIC Serves 4. 900 gr. bamia. 3 or 4 tablespoons extra virgin olive oil. . 1 large, chopped onion. 6 large garlic cloves, food standards agency scotland minced. 1/2 large hot pepper, chopped. 2/3 cup freshly chopped cilantro. food standards agency scotland 900 gr. diced ripe tomatoes, or a can of 800 g drained and diced. . 1/2 teaspoon chopped cilantro. salt and freshly ground pepper Cut the stem and out of bamia. Heat two tablespoons oil in a large skillet. Add onions, garlic, pepper and 1/3 cup fresh cilantro. Saute over medium heat, stirring, until onions are golden. Add the Bamias and saute, stirring two minutes. Add tomatoes, chopped cilantro, salt and pepper. Bring to a boil. Cook over medium low temperature for 20 to 30 minutes or until tender. Pour in the remaining two tablespoons of oil and the remaining fresh cilantro and remove from heat. Taste and adjust the flavor. Serve hot or warm. Variation 1: Tofu with Okra in tomato sauce and garlic: Add 350 to 450 gr. firm tofu, cut into cubes, to Bamias five minutes before the end of cooking Bamias. Variation 2: Chicken with Okra in tomato sauce and garlic: Cut 350 to 450 gr. of skinless boneless chicken into strips and sprinkle lightly with ground coriander and ground cumin. Heat two tablespoons of olive oil in a pan and saute lightly until this batch ligerametne brownish. Remove from the pan and add the Bamias after which boiled with tomatoes for 10 minutes. SALAD OF EGYPTIAN-JEWISH Even Okra salad, sauteed the bamia knows better then despaciosamente cooked with little water. Need just a simple dressing, like this lemon juice, garlic and coriander seeds and leaves. food standards agency scotland Makes 4 servings. 450 gr. of Bamias fresh, small, drained. . Salt and freshly ground black pepper. 3 tablespoons extra virgin olive oil. . 1/4 cup chopped red onion. 2 tablespoons lemon juice squeezed. 1 medium clove garlic, very finely chopped. 1/4 teaspoon chopped cilantro, or to flavor. Cayenne pepper to flavor. Cilantro 2 tablespoons freshly cut I cut the ends of the bamia. In a large skillet heat two tablespoons of oil, add the Bamias and saute two minutes over medium heat, stirring slightly. Sprinkle with salt and pepper. Add 2 to four tablespoons of water, cover and cook over low heat, shaking the pan occasionally and adding water only if necessary, about 7 minutes or until tender. Gently food standards agency scotland passing them to the dish which will be served. Add onion and mix gently. In a bowl combine the remaining oil, lemon juice, garlic, cilantro, cayenne pepper, salt and black pepper. Pour dressing food standards agency scotland over bamia. Sprinkle with fresh cilantro. Serve cold or at room temperature. Source: food standards agency scotland The Jerusalem Post
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ACTIVITIES IOM HAATZMAUT 3 to 7 MAY
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