Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, sumac stew. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Khoresht e somakh - Sumac Stew (Sour Stew) CALORIES & NUTRITION VALUES. Khorsht e somakh or Sumac Stew also known as Sour Stew is an Iranian delicious stew believed to be. Sumac sækir innblástur innviða og andrúmslofts frá borginni Beirut í Lebanon, og nostalgíunni sem Sumac býður upp á fágaðan matseðil með sterkum innblæstri frá seiðandi stemningu Beirút í Líbanon.
Sumac Stew is one of the most popular of current trending meals in the world. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. They are fine and they look wonderful. Sumac Stew is something which I have loved my entire life.
To begin with this recipe, we have to prepare a few components. You can cook sumac stew using 16 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Sumac Stew:
- Take 2 cups Central American red beans
- Take palmful salt
- Take 1 tbsp butter
- Take 1 tbsp olive oil
- Prepare 1 Spanish onion
- Make ready 4 cloves garlic
- Get 4 stalks mature or 8 stalks baby Bok Choy
- Prepare 4 stalks celery
- Prepare 2 red peppers
- Make ready 2 tbsp Beyond Bullion
- Take 2 cups water
- Make ready 1 tbsp sumac
- Prepare 1 tbsp thyme
- Get Juice and pulp of 1/2 navel orange
- Get to taste soy sauce, rice wine vinegar
- Prepare 1 tbsp chopped parsley
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Steps to make Sumac Stew:
- Add beans and salt to 4 quarts water, soak for 24 hours.
- Boil for 45 minutes, or One Pot for 15 minutes. Strain and reserve.
- In 6 quart Dutch oven, add butter and olive oil over medium heat.
- Saute onion for 10 minutes. Add garlic. Cook for 1 more minute. Add bok choy and celery. Place top on Dutch oven, cook for 10 minutes, stirring occasionally.
- Microwave water and Beyond Bullion for 2 minutes. Add to pot with vegetables.
- Add beans, sumac, orang juice, and thyme.
- Add red peppers, soy sauce, and vinegar, simmer for 15 minutes. Remove from heat.
- Top with chopped parsley when serving.
It is a coarsely ground, dark red powder and blends well with chili, allspice, and thyme. Sumac powder comes from sun-dried berries of a wild shrub that grows in southern Italy. Came across this recipe quite by accident. I had never heard of sumac. When I saw that it was more of a citrus flavor I ordered some.
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