What is common between Kazakh and Arabic food? It is possible that this is because there are common ingredients. In fact Arabic food is the food of nomads. They mainly used ingredients that were necessary during their travels. Nomadic Arabs tried to find more and more new variants and they added products that they brought back from their trips, such as vegetables. The hostess who is meeting us in her kitchen will tell us about Arabic food as well as dietary nutrition. 

Introduction

Tatyana is a catering process planner. She has been interested in cookery since she was a child. During the course of time, Tatyana found more new recipes of various countries and nations. Tatyana’s husband Alexey has always tried to help his wife including with the cooking. 

In the kitchen.

Bamia is a vegetable plant, it is also known as Okra or “Lady’s finger”. We don’t know the origin of it. It is believed that this plant is from West Africa or India. Traditionally, women cook in Arabic families. As for the men, they cook food which is cooked in the open fire, such as fried mutton or shashlyk. 

We put the full onion in. As soon as the meat is boiled, we add the beans. They will be boiled for as long as the meat. It will take about 2 or two and a half hours. It's better to use red beans. They are good anti-oxidants and are healthy especially for big city inhabitants, Tatyana says. 

One more ingredient for this is tomato paste. Tatyana is mixing everything and suggests adding ground black pepper and meat seasoning to taste. 

RECIPE

Okra 
2.5-3 kg of beef brisket
1 kg of red beans
1 onion
3 tablespoons of tomato paste
2 heads of garlic 
1 kg of okra
Black pepper and meat seasoning to taste 

Dietary mushrooms 
1.5-2 kg of oyster mushrooms
3 tablespoons of sour cream 
2 tablespoons of mayonnaise
0.5 kg of onions
Pepper and salt to taste

TASTING

An ancient Arabic cook book reads as follows: “As the majority of worldly and heavenly pleasures are obtained by us through food and drink and by the use of fragrances, let us pay tribute to them”. Have a good meal.

Author: Ludmila Strakovskaya