OKRA STEW | MIDDLE EASTERN BAMIA RECIPE
Okra stew, otherwise known as bamia in the Arabic, is a classic dish served in many countries across the middle east. It's typically cooked with beef, lamb or veal and served with rice. It's so comforting and the best way to enjoy okra!
Provided by Amina Al-Saigh
Categories Mains
Number Of Ingredients 10
Steps:
- Start by dicing the onion finely and add it to a stock pot along with the vegetable oil and 1/2 teaspoon of salt. Cook it for 2-3 minutes until translucent
- Wash the veal pieces and season with 1/2 teaspoon salt and 1/2 teaspoon black pepper
- To the pot, add the washed veal pieces and brown them from all sides for about 5 minutes
- Next add the tomato paste and and continue to cook for another few minutes
- Add the frozen okra to the pot along with the garlic which should be roughly chopped, the pomegranate molasses and 1/2 teaspoon salt
- Add about 10 cups of water in the pot, mix everything well, and bring to a rolling boil on medium heat for roughly 30 minutes
- After 30 minutes, check the tenderness of both the okra and the meat. If they are both still slightly firm, add more water (roughly 4-5 cups) and allow it to continue boiling for another 20 minutes
- Check the softness of the meat and okra, as well as the seasoning and adjust accordingly. If okra and meat are both tender, turn heat off and serve
BEEF AND OKRA BAMIA
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
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
SAUDI OKRA STEW WITH MEAT (BAMIA)
This is a family favorite. It could be made with either meat, chicken fillet or whole disjointed chicken pieces. It's best to use baby okra, they don't go slimy in a hurry.
Provided by lemoncurd
Categories Curries
Time 1h20m
Yield 1 medium pot, 6 serving(s)
Number Of Ingredients 14
Steps:
- Wash okra and chop off stems.
- Cut onions into fine pieces.
- Sauté onions in oil till golden on medium.
- Add garlic and stir for a few seconds.
- Add spices stir for a few seconds add meat cook till water from meat drys on medium heat.
- Stir at intervals.
- Add tomato paste stir for a few seconds add blended tomatoes and water to meat, cook until meat is done.
- Add okra to meat and simmer on medium low for 13 minutes.
- Add the chopped coriander and lemon juice, simmer another 3 minutes.
- Serve hot with basmati white rice.
BAMIA STEW (LAMB AND OKRA) RECIPE - (4.7/5)
Provided by á-3801
Number Of Ingredients 12
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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