Garnish with fresh cilantro, parsley, or both and serve with rice or bread. Bring to a simmer, reduce the heat to low, cover, and cook for 20 minutes.ģ. Stir in the chopped tomatoes, liquid stock (or water), and okra and season with salt and a good grinding of freshly ground black pepper. Add the garlic, chili (optional,) all-spice, turmeric, cumin, and tomato paste and sauté for another 3 minutes. Verjuice: In traditional Turkish okra stew recipes, sometimes fresh verjuice is used as a substitute for lemon juice. So for even a richer taste, you can try it (about 1 tablespoon) as a substitute for lemon juice in the dish. Cook for about 5-7 minutes or until the onion is soft and transparent. Pomegranate Molasses: It is used when making Lebanese okra stew or Iraqi bamia recipe. In the meantime, sauté the onion, chili flakes, and bay leaf in a another pan with 3 tablespoons of olive oil over medium heat. Remove from the heat after it becomes golden and slightly bruised. Panfry the okra in a skillet with 3 tablespoons of olive oil, salt, and a good grinding of black pepper over high heat for 10 minutes while stirring occasionally. Serve with white basmati rice or bread.ġ bag/ 400 gr./3 1/2 cups frozen okra, slightly thawedġ large onion or 3 small shallots, finely choppedġ/2 green chili, seeds and rinds removed, finely chopped, optionalĢ cups boiling (low-sodium) liquid beef/vegetable stock or waterġ. That said, this is a vegetarian recipe, but if you would like to make it meaty, add about 1 pound/ or 1/2 a kilo of chopped meat to the stew (after adding the tomatoes and stock/water) and simmer covered for 1 hour over low heat. While I have another recipe on this blog for okra stew, this one, which I have recently discovered through experimentation, resembles my grandmother Nema’s the most. Add the tomatoes, meat, stock, lemon juice, and spices. ![]() Stir in the garlic and coriander for another 3 minutes. Next to her old-fashioned stove you would always find a pile of her handmade pita, which she made particularly to dip into her delicious concoction. Sauté the onion with shortening until it becomes transparent. The aroma of sautéed onion, garlic, and warm spices marrying together in what would become the base of her stew was most alluring. It had to be one of her favorite dishes as it is the one that I remember her making most often. This okra stew, in particular, takes me back to my Palestinian grandmother’s Palestinian Amman kitchen. Such foods are capable of transporting us back in time and connecting us with loved ones in ways that may no longer be possible through other means. * Left-over bamia stores well in the fridge in an air tight container for up to 5 days.While I love developing new recipes with twists and fusions of flavors, there are times when traditional recipes, those that have been barely altered throughout the ages, become a necessity. * Frozen okra doesn’t need to be thawed, add it directly to the stew from the freezer * As the okra used within this bamia recipe are small, keep them intact, no need for chopping * Use a bottom heavy pot or casserole dish, this helps with even cooking. ![]() * Bamia is always served with Lebanese vermicelli rice. Bamia is done when everything has softened. Turn heat down to med-low and cook for another 20-25 minutes. Although the recipe includes lamb, it can easily be made vegetarian/vegan by omitting the lamb (see tip below). Add all other ingredients and stir through contents. Lebanese Okra Stew (bamia) This is a recipe for an okra stew from Lebanon. Add okra and stir through, add tomato and stir through. Add onion and garlic and sweat until translucentĢ. ½ tsp Lebanese 7 spice All spice or cumin are good substitutesġ. ![]() ![]() Servings: 6 people Calories: 111kcal Author: Janelle Okra Stew is always served with vermicelli rice.Ĭourse: main Cuisine: Lebanese, Middle Eastern Diet: Gluten Free, Vegan Keyword: bamia, lebanese okra stew, okra and rice, okra and tomatoes, okra stew, vegan okra This Bamia recipe is a classic Arabic dish from Lebanon made with okra and tomatoes.
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