A Middle Eastern guide to braised vegetables

by Middle Eats
A Middle Eastern guide to braised vegetables

Braised vegetables are on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

Today we are making Bazela (Basilla) a classic Middle Eastern vegetable dish made from peas, carrots, and meats. This is one of many different Tabeekh dishes that can be made with an assortment of fresh produce. Feel free to make this meal and substitute the vegetables for any of your choosing.

  • A Middle Eastern guide to braised vegetables
  • A Middle Eastern guide to braised vegetables
  • A Middle Eastern guide to braised vegetables
  • A Middle Eastern guide to braised vegetables
  • A Middle Eastern guide to braised vegetables
  • A Middle Eastern guide to braised vegetables
  • A Middle Eastern guide to braised vegetables
  • A Middle Eastern guide to braised vegetables
  • A Middle Eastern guide to braised vegetables

Follow along with the 📝 recipes below👇🏾👇🏾

A Middle Eastern guide to braised vegetables
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Braised vegetables

Rating: 5.0/5
( 1 voted )
Serves: 4 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 500g (1lb) Braising Beef
  • 350g (12 oz) Peas (fresh or frozen) I use Petit pois
  • 150g (5.25 oz) Carrots
  • 400g (14 oz) Crushed Tomato (fresh or canned)
  • 1 medium onion
  • 1 clove garlic
  • 1 small piece of mastic
  • 1 Tbsp butter
  • 1 1/4 Tsp salt
  • 1/4 Tsp pepper

Instructions

  1. Peel your carrots and then dice them so that they are slightly larger than your peas
  2. Dice your onion into a medium dice and mince your garlic
  3. Add the butter to a pot over medium heat and allow it to melt
  4. Once fully melted add your mastic to the pot and then add your onion
  5. Saute the onion for a few minutes then add the minced garlic
  6. Saute for 5 minutes until the onions have softened and turned opaque
  7. Add your crushed tomatoes (you can make them by blending canned tomatoes into a liquid) to the pot and bring add a small amount of water
  8. Add your meat to the pot and turn the heat up, bring it to a boil
  9. Once boiling turn the heat down to medium-low and cover with a lid, leaving it slightly ajar
  10. Allow the meat to cook for 40 minutes until the liquid has reduced significantly and the meat is fork-tender
  11. Add your salt and pepper to the dish as well as your chopped carrots and peas
  12. Once again turn the heat up and bring the pot to a boil

To finish the dish

  1. (simple method) Turn the heat down to medium and allow it to simmer until the sauce has thickened and reduced
  2. (Tastier method) Pour your meat and vegetables out into a baking dish, Place in a 180c (350f) oven to bake for 45 minutes until reduced and caramelized on top Serve with some vermicelli rice
Did You Make This Recipe?
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Chapters
00:00 Intro + what is Bazela
00:57 Recipe Preparation
03:03 Cooking Method
05:18 Taking it to the next level
05:59 Plating
06:29 Taste test and Review

Recipe video


Enjoy

Let us know what you think of today’s braised vegetable tips, tricks, and hacks!

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