Bamya 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

BAMYA ( LAMB OR BEEF AND OKRA STEW)



Bamya ( Lamb or Beef and Okra Stew) image

Make and share this Bamya ( Lamb or Beef and Okra Stew) recipe from Food.com.

Provided by LikeItLoveIt

Categories     Stew

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 14

6 tablespoons unsalted butter or 6 tablespoons olive oil
2 lbs stewing lamb or 2 lbs beef, cut into 1 in cube
2 onions, finely chopped
2 garlic cloves, finely minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 cup peeled seeded and chopped tomato
3 tablespoons tomato paste
1 cup beef stock or 1 cup water, as needed
2 tablespoons chopped of fresh mint (optional)
salt
fresh ground pepper
1 -1 1/2 lb okra
1 lemon, juice of

Steps:

  • Okra must be cooked so that its slimy texture is eliminated.
  • The Greeks have the best technique for achieving this.
  • Trim the conical tops with a sharp knife, then soak the okra in red wine-viegar (Khall) for 30 minutes, allowing 1/2 cup vinegar per pound.
  • Drain, rinse and dry the okra and proceed with the recipe.
  • This dish is popular throughout the Middle East and can be prepared with lamb or beef.
  • Serve with rice.
  • Preheat an oven to 325 F (165 C).
  • In a large frying pan over medium-high heat, warm 4 tablespoons of the butter or oil.
  • Working in batches, add the meat and fry, turning, until browned on all sides, about 10 minutes.
  • Using a slotted spoon transfer to a baking dish or stew pot.
  • Add the onions to the fat remaining in the frying pan and saute over medium heat until tender and translucent, 8-10 minutes.
  • Add the garlic, cumin, coriander, tomatoes, tomato paste, the 1 cup stock and mint (if using).
  • Stir well.
  • Pour over the meat and season to taste with salt and pepper.
  • Cover and bake until all the liquid is absorbed, about 1 1/2 hours.
  • Taste and adjust the seasonings.
  • Meanwhile, prepare the okra as directed in the note above.
  • In a saute pan over medium heat, warm the remaining 2 tablespoons butter or oil Add the okra and saute for 3 mins, stirring gently.
  • Remove the stew from the oven and arrange the okra on top in a spoke pattern.
  • Sprinkle the lemon juice evenly over the surface.
  • Re-cover the dish and return it to the oven.
  • Bake for 35 minutes longer.
  • Add stock or water if the mixture seems too dry.
  • Serve the"BAMIA" stew piping hot.

BAMYA MIDDLE EASTERN OKRA STEW



Bamya Middle Eastern Okra Stew image

Middle Eastern okra and tomato stew, served over white rice. This easy bamya recipe can be ready in just an hour, and requires very simple ingredients.

Provided by Diana

Categories     Main Course

Time 30m

Number Of Ingredients 10

2 tablespoons olive oil
1 yellow onion (diced)
2 cloves garlic (minced)
1 pound (450g) okra (fresh or frozen)
2 bay leaves
1 teaspoon ground cumin
½ teaspoon ground turmeric
1 litre vegetable stock
1 can diced tomatoes
½ teaspoon salt

Steps:

  • Start by cutting the tips off using a small knife, then wash the okra and drain well.
  • Heat olive oil in a large pot, then saute a diced onion until it's soft and translucent.
  • Add the washed okra to the pot, and saute for a few minutes. Add a crushed garlic to the pot and cook until fragrant.
  • Add bay leaves, ground cumin, and turmeric. followed by vegetable stock to cover the okra, and cook for 20 minutes until the okra is cooked.
  • Add a can of diced tomatoes, or fresh sliced tomatoes. And cook for 15 more minutes. In the last 5 minutes of cooking, add salt.
  • Serve warm over rice.

Nutrition Facts : Calories 136 kcal, Carbohydrate 16 g, Protein 3 g, Fat 7 g, SaturatedFat 1 g, Sodium 313 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving

BAMIEH (MIDDLE EASTERN OKRA STEW)



Bamieh (Middle Eastern Okra Stew) image

A fabulous, flavor-filled recipe that's great for leftovers. Every Middle Eastern country has its own spin on this dish, but this one is predominantly the Yemeni version. Serve over basmati rice.

Provided by E A Bowes

Categories     Soups, Stews and Chili Recipes     Stews

Time 2h20m

Yield 8

Number Of Ingredients 13

2 tablespoons vegetable oil
2 large onions, chopped
salt and ground black pepper to taste
2 pounds cubed lamb stew meat
3 tablespoons ground cinnamon
1 ½ teaspoons ground cumin
1 ½ teaspoons ground coriander
1 ½ tablespoons garlic paste
5 (14.5 ounce) cans canned diced tomatoes, drained
1 ½ tablespoons tomato paste
2 beef bouillon cubes
4 cups boiling water
2 pounds frozen sliced okra

Steps:

  • Heat the vegetable oil in a large pot over medium heat. Stir in the onion, salt and black pepper; cook and stir until the onion has softened and turned a light golden brown, about 10 minutes.
  • Add the lamb, cinnamon, cumin, coriander, and garlic paste. Cook on medium heat until the lamb starts to brown, 10 to 15 minutes, stirring occasionally. Stir in the tomatoes and tomato paste; cook and stir for another 5 minutes.
  • Dissolve the beef bouillon cubes in 4 cups of boiling water. Pour the broth into the pot with the lamb and stir in the okra. If necessary, add water to cover the okra. Cover and simmer for 30 minutes, stirring occasionally. Remove the cover and cook for another 45 minutes to 1 hour until the lamb is very tender and the stew reaches your desired thickness.

Nutrition Facts : Calories 261.7 calories, Carbohydrate 22.6 g, Cholesterol 53.5 mg, Fat 8.3 g, Fiber 7 g, Protein 21.6 g, SaturatedFat 2.2 g, Sodium 778.5 mg, Sugar 11.8 g

BAMYA



Bamya image

Okra stew is a classic Middle Eastern dish made mainly with okra and tomatoes and sometimes lamb, as in this version. It's very flavorful, thanks to cilantro, seven spice and lemon. To keep the okra from becoming slimy, I opt to cook them whole, with the tops intact. Using frozen small okra also helps; you can find them (and Lebanese seven spice) in many supermarkets and/or Middle Eastern and Mediterranean food shops, or buy the smallest fresh okra you can find. Serve the stew with plain white rice or vermicelli rice noodles, according to tradition.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 11

1 pound boneless lamb stew meat, cut into 1-inch pieces (see Cook's Note)
2 teaspoons Lebanese seven spice
3 tablespoons olive oil
1 medium onion, finely chopped
4 cloves garlic, minced
1 cup lightly packed fresh cilantro leaves and tender stems, chopped
One 14-ounce bag frozen small okra (see Cook's Note)
Kosher salt
One 14-ounce can diced tomatoes
2 tablespoons tomato paste
Juice of 1 lemon

Steps:

  • Mix the lamb with 1 teaspoon seven spice blend in a large bowl, tossing to coat, and set it aside. Heat 1 tablespoon of the olive oil in a Dutch oven or heavy-bottom pot over medium heat. Add the lamb to the pot and sear until brown on all sides, stirring occasionally, about 7 minutes. Remove the lamb from the pot and set it aside.
  • Heat 1 tablespoon of olive oil in the same pot over medium heat. Saute the onion until tender and golden brown, about 5 minutes. Add in the minced garlic and cilantro and stir to combine. Add the remaining 1 tablespoon of olive oil and the okra. Stir in 1 teaspoon kosher salt, the remaining 1 teaspoon of seven spice and add the browned lamb. Add in the diced tomatoes, tomato paste and 3 cups of water.
  • Cover and cook the stew over medium heat until the lamb is fully cooked, 30 to 40 minutes. Add the lemon juice to the stew right before serving. Taste and adjust the seasoning with more salt.

MIDDLE EASTERN OKRA - BAMYA



Middle Eastern Okra - Bamya image

Easy, Healthy and Delicious Recipe for Bamya with Tomato, Onion and Spices by Tori Avey.

Provided by Tori Avey

Categories     Side Dish

Time 50m

Number Of Ingredients 9

2 lbs okra (bamya)
2 tbsp olive oil
1 onion, minced
1 tsp minced garlic
1/4 cup tomato paste
1 tsp salt, or more to taste
1 tsp smoked paprika (or substitute regular paprika)
1/2 tsp red pepper flakes - if spice sensitive, use sparingly or omit
1/4 tsp cayenne, or to taste

Steps:

  • Prepare your okra by rinsing it clean, then slicing off the top and bottom tips of each piece. At this point the okra will feel slimy. Don't worry, it will lose that texture as it cooks. To speed the process of prepping the okra, I sometimes line up the stem ends against my chef's knife...
  • Then slice those stem ends off 4-5 pieces at once.
  • Turn the okra pieces, realign the bottom tips with the knife, then slice off the very bottom tips. By grouping them this way you can speed through the whole batch and prep them relatively fast.
  • Heat 2 tbsp olive oil in a saute pan over medium. Add the minced onion and saute, stirring frequently, for about 10 minutes until softened and starting to caramelize. To save time, I usually prep the okra (as outlined above) while the onion is cooking. Just be sure to keep a close eye on the onions and don't let them burn.
  • When the onions are cooked, add the minced garlic to the pan and saute for another minute till fragrant. Add the okra to the pan and stir. It will feel like a lot of okra at first and the pan will be crowded, but it will quickly shrink up and soften as it cooks.
  • Whisk together 1 1/2 cups hot water, 1/4 cup tomato paste, 1 tsp salt, 1 tsp paprika, 1/2 tsp red pepper flakes and 1/4 tsp cayenne. Both the red pepper flakes and cayenne add heat; if you are super spice sensitive, omit the pepper flakes and start with a pinch of cayenne, then add more to taste as desired.
  • Pour the tomato liquid evenly over the top of the okra. Bring to a boil.
  • Cover the saute pan with a lid, vented at the edge. Reduce heat to a simmer. Let the okra cook for about 20-30 minutes, stirring every 5 minutes or so, until the largest pieces of okra have softened to your liking. We like the okra quite tender and almost falling apart, but that is a matter of preference. At the end of cooking, your tomato sauce should have reduced and thickened. If there is a lot of liquid in the pan, remove the lid and turn up the heat to a high simmer till the sauce has reduced (careful, don't let it burn!). Add more salt or spice to taste, if desired.
  • Serve okra hot. We usually eat it alone, but if we need a more substantial meal I serve it over rice, quinoa or couscous.

Nutrition Facts : Calories 109 kcal, Carbohydrate 15 g, Protein 3 g, Fat 5 g, Sodium 488 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving

BAMYA ALICH'A (ETHIOPIAN-STYLE OKRA)



Bamya Alich'a (Ethiopian-Style Okra) image

Can be served hot or at room temperature. If you really don't like the texture from the okra, split the pods, soak overnight in water, and drain well before cooking. From "The Africa Cookbook".

Provided by realbirdlady

Categories     Vegetable

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 8

4 cups okra, trimmed and split lenthwise (seeded if mature)
1/4 cup olive oil
1 1/2 cups red onions, minced
2 cups tomatoes, peeled, seeded, and chopped
2 teaspoons garlic, minced
2 teaspoons ginger, minced
1/2 teaspoon cardamom, ground
2 jalapenos, minced

Steps:

  • In a medium saucepan, heat oil.
  • Cook onions until light brown.
  • Add tomatoes and bring to a boil.
  • Lower heat, and stir in garlic, ginger, and cardamon. Add the okra and cook, uncovered, for 20 minutes.
  • Add chiles and cook five more minutes.

Nutrition Facts : Calories 199.8, Fat 13.9, SaturatedFat 2, Sodium 15.2, Carbohydrate 18.3, Fiber 5.5, Sugar 6.4, Protein 3.6

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From foodnewsnews.com


OKRA (BAMYA) STEW - THE ARMENIAN KITCHEN
2011-04-09 1. Heat the oil in a deep skillet; saute the chopped onion, stirring occasionally, until golden. 2. Add the frozen (or fresh) okra to the onions and cook for about 5 minutes. Add the minced garlic, tomato sauce (or diced tomatoes), lemon juice, ground coriander, salt and pepper. Cover and simmer for about 45 minutes, stirring occasionally.
From thearmeniankitchen.com


BAMYA(MEAT AND OKRA STEW) - TOUR EGYPT
1. Preheat an oven to 325 F (165 C) 2. In a large frying pan over medium-high heat, warm 1 tablespoon of the butter or oil per serving. 3. Working in batches, add the meat and fry, turning, until browned on all sides, about 10 minutes. Using a …
From touregypt.net


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Top Asked Questions

How to cook bamya (okra)?
~ Add the okra and mix well. Then add the meat and mix well. Let it cook for 3 minutes. ~ Add the broth and bring to a boil. ~ Lower the heat. Cover the saucepan and let it simmer for 20-25 minutes. ~ Your bamya is now ready to serve.
What is the easiest bamya recipe to make?
This easy bamya recipe can be ready in just an hour, and requires very simple ingredients. Middle Eastern okra and tomato stew, served over white rice. This easy bamya recipe can be ready in just an hour, and requires very simple ingredients. Start by cutting the tips off using a small knife, then wash the okra and drain well.
How do you cook Bamia meat?
Steps to Make It In a large saucepan, brown meat with olive oil. Add crushed tomatoes, stirring well with meat, garlic and onion. 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. Serve bamia with white rice and a salad.
What is bamya?
Bamya is Middle Eastern okra and tomato stew served over white rice. This easy bamya recipe can be ready in just an hour, and requires very simple ingredients. Follow my step by step guide to making this wonderful okra dish!

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