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Today was a day for rejoicing. I made my first bamya (ocra) ever. The result was unexpectedly great. And the husband is willing to confirm this. I have been wanting to cook bamya for over a year but since I’m the queen of procrastination I kept puting it off. But two days before we left Jordan last week, I went to my cousin Manal’s place, where she taught me all the tricks of making superb bamya. I tried it today for dinner and it worked wonderfully. Here is poof. Go ahead. You can click it; it gets bigger. |
Hello all,
I used to work in Amman, and fell in love woth a lot of the food there…especially Mansaf. Anyways, I was wondering if anyone had the authentic recipe for mansaf. Thanks for any response. BTW, my email is paleddy62@yahoo.com
Hi, i ran into this post by doing a search about Mansaf!! your bameyh looks great although by now i think you perfect the recipe, just felt like leaving you a comment. have a great day!
Bamia is delicious esp, the next day for leftovers ,digging in with pita bread!
Well, of course, I have to proffer an opinion. Unfortunately, I’m no bamya expert, as I could be with say, meatloaf. But I had bamya a few times in my years in the kingdom. The best test, I think, was against the control group: the bamya Natasha assisted on that was cooked by cousin Manal right before we returned to Qatar. That bamya was the best in my short memory.
I have to say this was right up there. And maybe it was using veal as an upscale alternative meat, but the meat was really fantastic. This, ladies and gentlemen, in my humble non-bamya expert opinion was pretty great stuff 🙂
Ya tika alafia dear wife 🙂