Bamia Recipes

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EGYPTIAN BAMIA



Egyptian Bamia image

This is a great recipe for making during the month of Ramadan. It is an Egyptian dish. Bake in a clay baking dish if available. If not, any deep baking dish is fine. Best served with rice.

Provided by Felicia Manocchio

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 2h15m

Yield 4

Number Of Ingredients 7

¼ cup olive oil
1 large onion, finely chopped
1 pound boneless lamb shoulder, cut into 1-inch pieces
salt and ground black pepper to taste
1 (8 ounce) can tomato sauce
2 cups water, or as needed to cover
1 (10 ounce) package frozen okra, thawed

Steps:

  • Heat olive oil in a large saucepan over medium heat; cook and stir onion until translucent, about 7 minutes. Mix in lamb, salt, and black pepper; cook and stir until lamb is lightly browned, 5 to 10 more minutes.
  • Stir in tomato sauce and water; season with salt and black pepper. Bring lamb mixture to a boil and reduce heat to low. Simmer lamb in sauce until very tender, at least 1 hour, adding more water as needed. Stir occasionally.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Stir okra into lamb mixture, adding more water if necessary, and bring to a boil. Spoon the bamia into a 2-quart baking dish and adjust salt and black pepper; cover dish with foil.
  • Bake in the preheated oven until okra is tender, about 45 minutes; uncover for last 10 minutes of baking.

Nutrition Facts : Calories 338.6 calories, Carbohydrate 11.2 g, Cholesterol 57.9 mg, Fat 25.7 g, Fiber 3 g, Protein 16.9 g, SaturatedFat 6.7 g, Sodium 337.3 mg, Sugar 5.9 g

BAMIA



Bamia image

Bamiya or bamia is a stew from the Middle East, Anatolia and Greece made with lamb, okra and tomatoes. The Arabic word bamia simply means okra.

Provided by Renards Gourmets

Categories     Main Course

Time 1h30m

Number Of Ingredients 21

20 oz. lamb (, cubed )
12 oz. canned crushed tomatoes
1 teaspoon tomato paste
1 stick cinnamon
2 bay leaves
1 teaspoon baharat
½ teaspoon turmeric
¼ teaspoon ground cumin
20 oz. okra (, fresh or frozen )
4 tomatoes (, peeled, seeded and diced)
2 onions (, roughly chopped)
5 cloves garlic (, chopped)
1 teaspoon apple cider vinegar
1 teaspoon sugar
10 cloves garlic (, pressed)
2 bunches cilantro (, finely chopped)
8 tablespoons olive oil
Water
Salt
Pepper
Pressure cooker

Steps:

  • In a pressure cooker, place the cubed lamb, half the onion, cinnamon stick, bay leaves, baharat and canned crushed tomatoes. Mix.
  • Cover with water about an inch (2,5 cm) above the meat.
  • Close the pressure cooker and cook over medium heat under pressure for 30 minutes or until meat is cooked through and tender.
  • Add about 6 tablespoons of olive oil into a Dutch oven or large wok and add the remaining onion and the 5 coarsely chopped ​​garlic cloves.
  • Sauté until the garlic and onion are slightly softened, then add the okra. Stir.
  • Sprinkle with salt and pepper, turmeric and cumin, and continue to stir over medium to high heat for about 15 minutes.
  • Add the tomatoes and tomato paste, mix well and cook for about 10 minutes or until the tomatoes begin to release their juice.
  • Add the cooked meat and its sauce to the okra mixture.
  • Put the pot back on the heat and add the sugar and vinegar. Mix well.
  • Cover and simmer over low heat for about 10 minutes.
  • Pour the remaining 2 tablespoons olive oil in a small pan and sauté the cilantro and 10 crrushed garlic cloves over medium heat for a few minutes, until the garlic begins to turn golden.
  • Add this mixture to the okra stew.
  • Serve with rice.

BEEF AND OKRA BAMIA



Beef and Okra Bamia image

A simple but amazing Middle Eastern dish containing okra with tomato sauce and wonderful spices. For a vegetarian dish, you can choose to omit the steak completely. Serve with white rice.

Provided by najla

Categories     100+ Everyday Cooking Recipes

Time 1h10m

Yield 6

Number Of Ingredients 14

⅔ cup olive oil
1 tablespoon salt
1 pound beef top sirloin, cut into 1-inch cubes
½ large onion, chopped
6 cloves garlic, minced
2 (10 ounce) cans tomato sauce
1 tablespoon tomato paste
1 (10 ounce) package frozen okra, thawed
2 cups water
1 ½ tablespoons ground coriander
1 teaspoon ground white pepper
2 teaspoons ground cumin
salt to taste
1 jalapeno pepper, thinly sliced

Steps:

  • Heat olive oil in a large pot over high heat. Sprinkle 1 tablespoon salt over steak cubes; cook and stir meat in the hot oil with onion and garlic until meat is seared, about 5 minutes; reduce heat to medium; cook and stir until meat is browned, about 3 more minutes. Remove steak pieces and set aside.
  • Stir tomato sauce and tomato paste into same pot; mix in okra, water, coriander, white pepper, and cumin. Bring to a boil; season with additional salt. Reduce heat to low and simmer until okra is tender, 30 to 45 minutes; return pieces of beef to the bamia. Simmer until flavors are blended, about 10 minutes; garnish with slices of jalapeno pepper.

Nutrition Facts : Calories 366.3 calories, Carbohydrate 12.4 g, Cholesterol 32.6 mg, Fat 29.1 g, Fiber 3.8 g, Protein 16 g, SaturatedFat 5.1 g, Sodium 1707.3 mg, Sugar 6.1 g

EGYPTIAN MEAT AND OKRA STEW



Egyptian Meat and Okra Stew image

Feel free to play with the protein in this -- I use venison but lamb, goat, beef, or even chicken or fish would work. Just adjust cooking times accordingly.

Provided by Hank Shaw

Categories     lunch     Main Course

Time 2h50m

Number Of Ingredients 14

3 tablespoons olive oil
2 pounds venison, (cubed)
2 large yellow onions, (chopped)
2 Anaheim chiles, (chopped)
3 cloves garlic, (chopped)
1 tablespoon ground coriander
1/2 teaspoon ground cardamom ((optional))
2 tablespoons tomato paste
2 dried lemons, cracked ((optional))
1 14 ounce can diced tomatoes
1 quart venison or beef stock
1 pound okra, (sliced)
lemon juice to taste
Salt and pepper to taste

Steps:

  • Heat the olive oil in a large, lidded pot like a Dutch oven over medium-high heat. Salt the meat well and brown it in batches. Pat it dry with paper towels and don't let the pieces touch. You might need to raise the heat to full blast to prevent the meat from steaming. You want it to be well browned on at least 2 sides. Move pieces to a bowl as they brown. This will take you about 15 minutes.
  • When the meat has browned, add the onions to the pot. Add a little extra olive oil if you want. Stir the onions around with a wooden spoon to scrape up all the browned bits in the pot. Let them sauté until soft and a little brown. Add the green chiles and the garlic and cook another 2 minutes, stirring often.
  • Return the meat and any juices to the pot, add the coriander, cardamom, tomato paste and some salt and mix well. Let this cook a minute, then add the tomatoes and stock. Add the dried lemons if you happen to be using them. Bring to a gentle simmer and taste for salt. Cover the pot and cook for 2 hours. If you are using lamb or beef, you'll only need to cook this for about 90 minutes, or even less.
  • When the meat is tender, add the okra and lemon juice. Simmer about 15 more minutes, then add black pepper to taste. Serve with rice.

Nutrition Facts : Calories 318 kcal, Carbohydrate 14 g, Protein 40 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 129 mg, Sodium 501 mg, Fiber 4 g, Sugar 5 g, UnsaturatedFat 8 g, ServingSize 1 serving

BAMIA



Bamia image

Make and share this Bamia recipe from Food.com.

Provided by Diana Adcock

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

1 1/2 teaspoons olive oil
2/3 cup sliced white onion
2 teaspoons minced garlic
1 1/2 cups chopped fresh tomatoes
1 teaspoon fresh lemon juice
2 teaspoons chopped fresh parsley
2 teaspoons coriander
1/2 teaspoon ground cardamom
1/4 tablespoon fresh ground black pepper
1 pinch salt
1 1/2 lbs small okra pods (fresh)

Steps:

  • Heat oil in a medium sized heavy saucepan over medium heat.
  • Sauté onions for 2 minutes.
  • Add the garlic and sauté for 1 minute.
  • Stir in all the remaining ingredients except the okra.
  • Bring the mixture to a hard simmer and cook for 5 minutes-stirring often.
  • Trim the okra and slice into 1/2 inch rounds and stir in.
  • Simmer for 10 minutes-serve hot over rice.

Nutrition Facts : Calories 63.4, Fat 1.4, SaturatedFat 0.2, Sodium 38.4, Carbohydrate 12.1, Fiber 4.6, Sugar 3.3, Protein 3

MIDDLE EASTERN LAMB AND OKRA STEW (BAMIA STEW)



Middle Eastern Lamb and Okra Stew (Bamia Stew) image

'Bamia' in Arabic means 'Okra'. This is an old Middle-Eastern recipe very popular throughout, served with rice.

Provided by AaliyahsAaronsMum

Categories     Stew

Time 2h45m

Yield 4-6 serving(s)

Number Of Ingredients 11

600 g baby okra
400 g boneless lamb, cut into small chunks
4 -5 tablespoons oil or 4 -5 tablespoons butter
2 onions, chopped
700 g tomatoes, seeded and chopped
2 -3 garlic cloves, crushed
1 teaspoon cumin powder
1 teaspoon coriander powder
125 ml lemon juice
salt
1 bunch fresh coriander, roughly chopped

Steps:

  • Trim the baby okras and wash in cold water and then place in a colander to drain.
  • In a large saucepan, heat the oil or butter and add in the meat and brown on all side.
  • Add the crushed garlic and chopped onions to the meat and saute till brown.
  • Add in the chopped tomatoes, stirring in till the tomatoes are all broken down and soft, for about 10-15 minutes.
  • Add in all the spices and salt and give it a good mix.
  • Add enough water to cover the meat (about 7-8 cups) and stir to combine well.
  • Add in the trimmed okras and bring to boil.
  • Cover the pan with a lid and reduce the heat to low and simmer for 2 hours, until the meat is tender (the sauce will thicken as it cooks).
  • Lastly, pour in the lemon juice and add in the chopped coriander and carefully stir once or twice (careful not to mash the okras) and gently simmer for another 5 minutes.
  • Remove from heat and serve with rice.

Nutrition Facts : Calories 502.5, Fat 35.9, SaturatedFat 11.4, Cholesterol 72, Sodium 82.2, Carbohydrate 27.1, Fiber 7.9, Sugar 9.7, Protein 22.3

BAMIA STEW (LAMB AND OKRA) RECIPE - (4.7/5)



Bamia Stew (Lamb and Okra) Recipe - (4.7/5) image

Provided by á-3801

Number Of Ingredients 12

1 lb stew meat (Lamb or Beef)
1 pound frozen okra
16 oz canned crushed tomatoes
4 oz. canned tomato puree
1 medium onion, chopped
2 cloves garlic, crushed
1/2 teaspoon cumin
1 teaspoon coriander
1/8 teaspoon allspice
8 cups water
salt and pepper to taste
2 tablespoons olive oil

Steps:

  • In a large saucepan, brown meat with olive oil. Add onions and garlic. Add crushed tomatoes, stirring well with meat, garlic and onion. Add cumin, coriander, salt and pepper, and allspice. Add water and tomato puree. Stir and combine well. Add okra and bring to a boil. Reduce heat to low and simmer for 2 hours, or until meat is tender and done. The sauce should thicken as it cooks. If it does not, add 1/2 cup all purpose flour. Serve bamia with white rice.

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