A Middle Eastern guide to braised vegetables

Today we are making Bazela (Basilla) a classic Middle Eastern vegetable dish made from peas, carrots and meats. This is one of many different Tabeekh dishes that can be made with an assortment of fresh produce. Feel free to make this meal and substitute the vegetables out for any of your choosing. ---- ➥ Support my work on Patreon   / middleeats   ➥ Instagram   / itsmiddleeats   ➥ Facebook   / middleeatsyt   Music by Epidemic Sounds - Referral link for a free trial here https://www.epidemicsound.com/referra... ---- 00:00 Intro + what is Bazela 00:57 Recipe Preparation 03:03 Cooking Method 05:18 Taking it to the next level 05:59 Plating 06:29 Taste test and Review ---- My Equipment: These links are affiliated and help pay for the running of this channel Oxo Vegetable Peeler: https://geni.us/tiNom Food Processor: https://geni.us/2qQ9bX Kitchen Scale: https://geni.us/o3tM Stainless Steel Cookware: https://geni.us/EsaLACR Utensils: https://geni.us/Da55Vjd Glass jugs: https://geni.us/QAuvNNB Stick blender: https://geni.us/E2FNym ---- Ingredients: Makes (4 servings) 500g (1lb) Braising Beef 350g (12 oz) Peas (fresh or frozen) I use Petit pois 150g (5.25 oz) Carrots 400g (14 oz) Crushed Tomato (fresh or canned) 1 medium onion 1 clove garlic 1 small piece mastic 1 Tbsp butter 1 1/4 Tsp salt 1/4 Tsp pepper ---- Directions: 1. Peel your carrots and then dice them so that they are slightly larger than your peas 2. Dice your onion into a medium dice and mince your garlic 3. Add the butter to a pot over medium heat and allow it to melt 4. Once fully melted add your mastic to the pot and then add in your onion 5. Saute the onion for a few minutes then add in the minced garlic 6. Saute for 5 minutes until the onions have softened and turned opaque 7. Add your crushed tomatoes (you can make it by blending canned tomatoes into a liquid) to the pot and bring add a small amount of water 8. Add your meat to the pot and turn the heat up, bring it to a boil 9. Once boiling turn the heat down to medium low and cover with a lid, leaving it slightly ajar 10. Allow the meat to cook for 40 minutes until the liquid has reduced significantly and the meat is fork tender 11. Add your salt and pepper to the dish as well as your chopped carrots and peas 12. Once again turn the heat up and bring the pot to a boil 13. To finish the dish a. (simple method) Turn the heat down to medium and allow it to simmer until the sauce has thickened and reduced b. (Tastier method) Pour your meat and vegetables out into a baking dish, Place in a 180c (350f) oven to bake for 45 minutes until reduced and caramelized on top Serve with some vermicelli rice