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Name: Cuba bamia (okra dumplings)
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Iraqi-Jewish
Ingredients: 1 soup igredients:; 1/2 kg okra fresh or frozen; 3 tablespoon oil; 1 small onion finely chopped; 2 tablespoon tomato paste; 2 tomatoes peeled and grated; salt to taste; 1/4 teaspoon ground pepper; 1/4 cup freshly squeezed lemon juice; 2 tablespoon sugar; 3 cups warm water; 1 filling ingredients:; 250 gram ground beef and/or ground chicken; 1 small onion finely chopped; 1 teaspoon oil; 1 teaspoon parsley chopped; 1/4 teaspoon salt; 1/4 teaspoon ground pepper; 1 dough ingredients:; 1 cup semolina; 1 teaspoon salt; 1 teaspoon oil; 3/4 cup warm water

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INGREDIENTS

1 soup igredients:
1/2 kg okra ; fresh or frozen
3 tablespoon oil
1 small onion ; finely chopped
2 tablespoon tomato paste
2 tomatoes ; peeled and grated
salt to taste
1/4 teaspoon ground pepper
1/4 cup freshly squeezed lemon juice
2 tablespoon sugar
3 cups warm water
1 filling ingredients:
250 gram ground beef and/or ground chicken
1 small onion ; finely chopped
1 teaspoon oil
1 teaspoon parsley ; chopped
1/4 teaspoon salt
1/4 teaspoon ground pepper
1 dough ingredients:
1 cup semolina
1 teaspoon salt
1 teaspoon oil
3/4 cup warm water

Servings

INSTRUCTIONS

Dough:

In a large bowel mix the semolina, salt, and oil. Add water (3/4 cup warm) gradually while stirring, until uniform. Cover and let stand for 20 minutes until the water absorbs and the dough is soft and grainy.

Soup:

Rinse and dry the bamia (okra). Remove the sharp edges.

Heat the soup's oil (3 tablespoons) in a pan and add the onion. Cook over medium heat until it begins to golden, less then 5 minutes. Add the okra, and cook for 5 minutes, stirring occasionally.

Add the tomatoes and the tomato paste, stir and cook for 2 minutes.

Add salt, pepper and lemon juice, and stir.

Add the water (3 cups), bring to a boil, skim, lower the heat and simmer for 5 minutes.

Filling:

Mix all the ingredients to a uniform blend.

Cuba (dumplings):

wet your hands with water. In the palm of your hand, make a ping-pong sized dough ball. Pat it nearly flat with the other hand. Take a teaspoon, perhaps a little more, from the filling, and place in the middle of the flattened ball. Close the ball gently and roll to a sealed ball. Place balls on a dish.

Cook:

Heat the soup. Gently place the cubas (dumplings), one by one, inside the soup pot. No rush. Gently rock the pot when you are done, to make sure they don't stick. Bring to a boil and cook over high heat for 5 minutes. Reduce the heat, and cook for 15 minutes. Serve hot/warm. Enjoy!

NOTES

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Cuba bamia  (okra dumplings)

1  soup igredients: 
1/2 kg okra fresh or frozen
3 tablespoon oil 
1  small onion finely chopped
2 tablespoon tomato paste 
2  tomatoes peeled and grated 
  salt to taste 
1/4 teaspoon ground pepper 
1/4 cup freshly squeezed lemon juice 
2 tablespoon sugar 
3 cups warm water 
1  filling ingredients: 
250 gram ground beef and/or ground chicken 
1  small onion finely chopped
1 teaspoon oil 
1 teaspoon parsley chopped
1/4 teaspoon salt 
1/4 teaspoon  ground pepper 
1  dough ingredients: 
1 cup semolina 
1 teaspoon salt 
1 teaspoon oil 
3/4 cup warm water

Dough:
In a large bowel mix the semolina, salt, and oil. Add water (3/4 cup warm) gradually while stirring, until uniform. Cover and let stand for 20 minutes until the water absorbs and the dough is soft and grainy.

Soup:
Rinse and dry the bamia (okra). Remove the sharp edges.
Heat the soup's oil (3 tablespoons) in a pan and add the onion. Cook over medium heat until it begins to golden, less then 5 minutes. Add the okra, and cook for 5 minutes, stirring occasionally.
Add the tomatoes and the tomato paste, stir and cook for 2 minutes.
Add salt, pepper and lemon juice, and stir. 
Add the water (3 cups), bring to a boil, skim, lower the heat and simmer for 5 minutes.

Filling:
Mix all the ingredients to a uniform blend.

Cuba (dumplings):
wet your hands with water. In the palm of your hand, make a ping-pong sized dough ball. Pat it nearly flat with the other hand. Take a teaspoon, perhaps a little more, from the filling, and place in the middle of the flattened ball. Close the ball gently and roll to a sealed ball. Place balls on a dish.

Cook:
Heat the soup. Gently place the cubas (dumplings), one by one, inside the soup pot. No rush. Gently rock the pot when you are done, to make sure they don't stick. Bring to a boil and cook over high heat for 5 minutes. Reduce the heat, and cook for 15 minutes. Serve hot/warm. Enjoy!

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Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (662g)
Recipe Makes: 4 Servings

Calories: 722
Calories from Fat: 454 (63%)

Amt Per Serving		% DV

	Total Fat 50.4g	67 %
	Saturated Fat 6.6g	33 %
	Monounsaturated Fat 13.8g
	Polyunsanturated Fat 27.4g
Cholesterol 0mg		0 %
Sodium 2649.3mg		91 %
Potassium 813.7mg		21 %
Total Carbohydrate 60g		18 %
	Dietary Fiber 8.3g	33 %
	Sugars, other 51.8g
Protein 11.2g		16 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 722

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Cuba bamia (okra dumplings)