Bamijas Ulcinj-style

Bamijas Ulcinj-style Recipe | Traditional Montenegrin Dish

Region / culture: Montenegro | Preparation time: 20 minutes | Cooking time: 35 minutes | Servings: 1

Introduction

Bamijas Ulcinj-style is a traditional dish that hails from the coastal town of Ulcinj, located in Montenegro. This dish is a delightful combination of veal, bamijas (okra), tomatoes, onions, and a blend of spices, slow-cooked to perfection. It's a hearty and comforting meal that showcases the rich culinary traditions of the region. This recipe guide will take you through the steps to create this delicious dish, along with providing insights into its history, nutritional information, and various tips to enhance your cooking experience.

History

The recipe for Bamijas Ulcinj-style has its roots deeply embedded in the culinary traditions of Ulcinj, a town with a rich history influenced by various cultures, including the Ottomans, Venetians, and Albanians. This melting pot of cultures has contributed to the unique flavors found in Ulcinj's cuisine. Bamijas, or okra, was likely introduced to the region through trade routes, and over time, it became a staple ingredient in local dishes. The combination of veal and bamijas cooked with traditional spices reflects the harmonious blend of cultural influences in Ulcinian cooking.

Ingredients

140 – 160 g of veal
onions
salt and ground pepper to taste
a small amount of red pepper
some tomatoes
a generous amount of chopped parsley
bamijas

How to prepare

For one portion, use 140 – 160 g of veal. Choose either leg or shoulder joint and cut it into smaller pieces.
Cut the onions into small pieces and braise them with the meat.
Add salt, ground pepper, and a little bit of red pepper according to taste.
Pour water over the mixture and let it cook slowly. Add diced tomatoes and a generous amount of chopped parsley. Cook for approximately 30 minutes.
Meanwhile, prepare the bamijas.
Clean and wash the bamijas, then braise them with onions and spices (salt, ground pepper, and a small amount of prepared seasonings).
When the bamijas are almost tender, remove them from the heat.
Place the meat and bamijas in a ceramic pot and cook for an additional 5 minutes in the oven at 200°F (93°C).
Serve the dish warm.

Variations

1. Chicken or lamb can be used in place of veal for a different flavor profile.
2. Add a splash of white wine to the sauce for added depth.
3. Incorporate other vegetables such as bell peppers or zucchini for extra nutrition and color.

Cooking Tips & Tricks

1. For the best flavor, use fresh, young bamijas that are tender and not too fibrous.

2. Browning the veal before adding water helps to lock in flavors and gives the meat a richer taste.

3. Slow cooking is key to this dish. Allow the ingredients to simmer gently to ensure the meat is tender and the flavors meld beautifully.

4. If the sauce is too thin, let it cook uncovered for a few minutes to reduce and thicken.

Serving Suggestions

Serve Bamijas Ulcinj-style with a side of crusty bread or over a bed of steamed rice to soak up the delicious sauce. A fresh salad or steamed vegetables make excellent accompaniments to round out the meal.

Cooking Techniques

Slow cooking in a ceramic pot or Dutch oven is the traditional method for this dish, allowing the flavors to develop fully. However, it can also be prepared in a slow cooker for convenience.

Ingredient Substitutions

1. If bamijas (okra) are not available, green beans make a suitable substitute.

2. Fresh tomatoes can be replaced with canned diced tomatoes for ease.

3. For a vegetarian version, mushrooms can be used instead of veal.

Make Ahead Tips

This dish can be prepared in advance and refrigerated for up to 2 days. The flavors will continue to meld and develop, enhancing the taste. Reheat gently before serving.

Presentation Ideas

Serve Bamijas Ulcinj-style in a beautiful ceramic dish to highlight its rustic charm. Garnish with fresh parsley and a lemon wedge for a pop of color and flavor.

Pairing Recommendations

A medium-bodied red wine, such as Merlot or a Montenegrin Vranac, pairs beautifully with the rich flavors of this dish. For a non-alcoholic option, a sparkling water with lemon complements the meal.

Storage and Reheating Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a little water if necessary to prevent drying out.

Nutrition Information

Calories per serving

A serving of Bamijas Ulcinj-style contains approximately 250-300 calories, making it a moderately calorie-dense meal. It's a satisfying dish that can fit into a balanced diet.

Carbohydrates

This dish is relatively low in carbohydrates, with the primary sources being onions and tomatoes. A serving of Bamijas Ulcinj-style contains approximately 10-15 grams of carbohydrates, making it a suitable option for those following a low-carb diet.

Fats

The fat content in this dish primarily comes from the veal. Depending on the cut of meat used and the amount of added oil, a serving can contain between 10-20 grams of fat. Opting for leaner cuts of veal can help reduce the fat content.

Proteins

Bamijas Ulcinj-style is an excellent source of high-quality protein, thanks to the veal. A single serving can provide about 20-25 grams of protein, which is essential for muscle repair and growth.

Vitamins and minerals

This dish is rich in vitamins and minerals, particularly from the tomatoes and parsley. It provides a good source of vitamin C, vitamin K, iron, and potassium. These nutrients are vital for maintaining healthy blood cells, bones, and immune function.

Alergens

This recipe is free from common allergens such as nuts, dairy, and gluten. However, those with specific food sensitivities should adjust the recipe accordingly.

Summary

Overall, Bamijas Ulcinj-style is a nutritious dish that offers a good balance of proteins, fats, and essential vitamins and minerals. It's a wholesome meal that can be enjoyed as part of a healthy diet.

Summary

Bamijas Ulcinj-style is a traditional Montenegrin dish that offers a delightful blend of flavors and textures. This guide provides everything you need to know to prepare this comforting meal, from its historical background to nutritional information and cooking tips. Whether you're looking to explore new cuisines or simply enjoy a hearty, nutritious meal, Bamijas Ulcinj-style is sure to satisfy.

How did I get this recipe?

I remember the joy I felt when I first discovered this recipe for Bamijas Ulcinj-style. It was many years ago, during a trip to the beautiful coastal town of Ulcinj in Montenegro. I had always been drawn to the rich and flavorful cuisine of the Balkans, and I was eager to learn as much as I could about the traditional dishes of the region.

During my stay in Ulcinj, I had the pleasure of dining at a charming little restaurant overlooking the Adriatic Sea. The owner of the restaurant, a kind and generous woman named Elena, took me under her wing and taught me the secrets of her family's recipes. It was during one memorable afternoon in her bustling kitchen that I first learned how to make Bamijas Ulcinj-style.

Elena began by showing me how to select the freshest okra, or bamijas as it is known in Montenegrin. She explained that the key to a successful Bamijas Ulcinj-style dish lies in choosing young, tender okra pods that are free from blemishes and bruises. I watched in awe as she deftly sliced the okra into thin rounds, taking care to remove the tough stems and tips.

Next, Elena showed me how to prepare the other ingredients for the dish. She chopped onions, garlic, and tomatoes with practiced skill, and measured out fragrant spices like paprika, cumin, and coriander. As the kitchen filled with the warm and spicy aroma of the spices, I felt my mouth begin to water in anticipation of the delicious meal to come.

Once all the ingredients were prepared, Elena began to cook the Bamijas Ulcinj-style. She heated a generous amount of olive oil in a large skillet, then added the onions and garlic, stirring them until they were soft and translucent. Next, she added the sliced okra, stirring gently to coat each piece with the flavorful oil.

As the okra began to soften and release its sticky sap, Elena added the chopped tomatoes and spices, stirring everything together until the vegetables were well coated. She then covered the skillet and let the Bamijas simmer gently, allowing the flavors to meld and the okra to become tender.

After a short time, Elena removed the lid from the skillet and gave the Bamijas a final stir. The dish was now ready to serve, its vibrant colors and tantalizing aroma promising a feast for the senses. I eagerly accepted a steaming bowl of the Bamijas Ulcinj-style, and took my first bite with trepidation.

The flavors exploded in my mouth, a symphony of sweet and savory, spicy and tangy. The tender okra had absorbed the rich tomato sauce and aromatic spices, creating a dish that was both comforting and exotic. I couldn't believe that I had made something so delicious with my own two hands, under the guidance of a master chef like Elena.

From that day on, Bamijas Ulcinj-style became a staple in my own kitchen. I would often recreate the dish for family and friends, regaling them with stories of my culinary adventures in Ulcinj. Each time I made the Bamijas, I would think of Elena and the kindness she had shown me in sharing her family's recipe.

Now, as I sit in my own kitchen, stirring a pot of Bamijas Ulcinj-style on the stove, I am filled with gratitude for the experiences that have shaped me as a cook. The memories of that fateful day in Ulcinj, learning from Elena and discovering the wonders of Balkan cuisine, will always hold a special place in my heart. And as I take my first bite of the savory okra stew, I am transported back to that sunny afternoon, surrounded by the sights, sounds, and flavors of a place that will forever feel like home.