I am a busy mom of twin toddlers. They are two now, and I always say, “we have the terrible twos, times two!” It is one heck of a household – full of laughs, giggles, screams, and shouts. I cannot imagine life any other way, alhamdulilah. Ever since the kids starting eating solids, I try to cook all of their meals at home (using organic ingredients when I can). Let me tell you, it is quite a challenge. When I was busy working as a K-street lawyer in Washington, I was always looking for innovative ways to make traditional home-cooked meals, quickly. I am not talking Rachel Ray style. I find that the majority of these “30 minute meals” lack flavor and depth. However, there are a few Middle Eastern dishes that can be cooked quickly, without sacrificing flavor. My bamya in the pressure cooker is one of those recipes (ever since my mom introduced me to the pressure cooker, I don’t know how I ever lived without it. I can make beef in 25 minutes, and it tastes like it has been cooking for hours). I plan on sharing my other kid-friendly recipes on midEATS in the weeks to come.
Bamya is a very traditional Egyptian stew, made with cubes of tender slow-cooked beef, okra, and tomato sauce. Most people don’t like okra because of the stringy texture. However, when cooked in a stew (and when using frozen okra), this is pretty much a non-existent issue. Further, okra is a powerhouse of nutrients, with folic acid, vitamin B6, fiber, and potassium. My kids love the soft texture of the beef and okra, and it is a great way to get your children to eat their veggies!