Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, sumac stew. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really 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 favored of current trending foods on earth. It is enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. They are fine and they look fantastic. Sumac Stew is something that I have loved my entire life.
To begin with this recipe, we have to prepare a few components. You can have sumac stew using 16 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Sumac Stew:
- Get 2 cups Central American red beans
- Get palmful salt
- Make ready 1 tbsp butter
- Make ready 1 tbsp olive oil
- Make ready 1 Spanish onion
- Take 4 cloves garlic
- Take 4 stalks mature or 8 stalks baby Bok Choy
- Get 4 stalks celery
- Take 2 red peppers
- Get 2 tbsp Beyond Bullion
- Get 2 cups water
- Make ready 1 tbsp sumac
- Make ready 1 tbsp thyme
- Get Juice and pulp of 1/2 navel orange
- Make ready 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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