Bamia (Lebanese Okra Stew)
This Bamia recipe is a classic Arabic dish from Lebanon made with okra and tomatoes. Preparation is quick and easy. Okra Stew is always served with vermicelli rice.
Servings: 6 people
Calories: 111kcal
Equipment
Ingredients
- 800 g Okra frozen is preferred
- 350 g Brown onion finely diced
- 15 g garlic crushed (approx. 5-6 cloves)
- 500 g Ripe tomato chopped
- 85 g Tomato Paste
- 5 ml Pomegranate Molasses
- 1 tsp Olive oil
- ½ teaspoon Lebanese 7 spice All spice or cumin are good substitutes
- 20 g Coriander fresh
- 1 teaspoon Ground coriander
- 250 ml Water
- 1 Salt and pepper to taste
Instructions
- On high heat, heat up olive oil. Add onion and garlic and sweat until translucent
- Add okra and stir through, add tomato and stir through. Close lid and cook for approx. 7 minutes
- Add all other ingredients and stir through contents. Turn heat down to med-low and cook for another 20-25 minutes. Check in every 10 min or so.
Video
Notes
Serving size will vary.
- Use a bottom heavy pot or casserole dish, this helps with even cooking. I used Chasseur casserole 30cm pot from Kitchenware.com.au
- As the okra used within this bamia recipe are small, keep them intact, no need for chopping
- Frozen okra doesn’t need to be thawed, add it directly to the stew from the freezer
- Left-over bamia stores well in the fridge in an air tight container for up to 5 days.
Nutrition
Serving: 1g | Calories: 111kcal | Carbohydrates: 25g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 150mg | Potassium: 986mg | Fiber: 7g | Sugar: 9g | Vitamin A: 2065IU | Vitamin C: 69mg | Calcium: 185mg | Iron: 3mg