BAMYA MIDDLE EASTERN OKRA STEW
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
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
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
EGYPTIAN MEAT AND OKRA STEW
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
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
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
MIA BAMIA ARABIC LAMB AND OKRA STEW
Make and share this Mia Bamia Arabic Lamb and Okra Stew recipe from Food.com.
Provided by David04
Categories Lamb/Sheep
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Wash okra and trim okra, and pat dry.
- Sprinkle with oil and place in broiler and lightly brown the okra.
- Sauté the onions, garlic, lamb meat, and spices in olive oil, stirring regularly, until meat is browned.
- Add water and salt, then stir, bring to boil.
- Cover, lower heat and slow cook until meat is tender.
- Add browned okra, chopped tomatoes and ½ cup fresh cilantro.
- Mix well, cover and cook until okra is tender.
Nutrition Facts : Calories 257.7, Fat 15.5, SaturatedFat 4.5, Cholesterol 45, Sodium 260.8, Carbohydrate 16.6, Fiber 5.4, Sugar 5.9, Protein 15.3
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.
BAMYA - MEAT AND OKRA STEW
Make and share this Bamya - Meat and Okra Stew recipe from Food.com.
Provided by AZPARZYCH
Categories Vegetable
Time 2h45m
Yield 6-8 serving(s)
Number Of Ingredients 12
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 vinegar (Khall) for 30 minutes allowing 1/2 cup of 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 325F/165°C In a large frying pan over medium-high heat, warm 1 Tbsp butter or oil per serving. 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, stock and mint. Stir well. Pour over the meat and season to taste with salt and pepper. Cover and bake until all the liquid is absorbed - about 1.5 hours. Taste and adjust the seasoning.
- Meanwhile prepare the okra as directed in the note above. In a saute pan over medium heat warm 1/2 Tbsp butter or oil. Add the okra and saute for 3 minutes, stirring gently. Remove the stew from the oven and arrange the okra on top in a spoked pattern. Sprinkle the lemon juice evenly over the surface. Recover 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.
Nutrition Facts : Calories 1090.9, Fat 107.8, SaturatedFat 44.7, Cholesterol 149.8, Sodium 265.1, Carbohydrate 15.5, Fiber 5.3, Sugar 4.9, Protein 16.4
MIDDLE EASTERN LAMB AND OKRA STEW (BAMIA STEW)
'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
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
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BAMIA بامية – MIDDLE EASTERN OKRA AND MEAT STEW
From everylittlecrumb.com
5/5 (3)Total Time 1 hr 5 minsCategory Main CourseCalories 250 per serving
- In a pressure cooker, add the meat cubes, one of the diced onions, cinnamon stick, bay leaves, seven spices, and 1 small container tomato paste. Cover with water until it comes about an inch above the meat. After it comes to pressure, cook for 25 minutes or until meat is cooked through and tender and remove from heat.
- Coat a large deep skillet or wok with olive oil, and add the second diced onion and the sliced garlic. Sautée until slightly softened, then add the okra (it's fine if it isn't completely thawed). Sprinkle with some salt and pepper, turmeric, and cumin, and keep stirring over medium high heat for around 10 minutes or until cooked through and beginning to turn golden brown.
- Add the chopped tomatoes and cook for another 5 minutes or until tomatoes begin to release their juices. Taste for seasoning.
- Add the okra mixture to the cooked meat in the tomato sauce. Put the pan back on the heat, and if you feel it's too watery, add 1/2-1 container of tomato paste (I almost always end up adding this). Add the sugar (optional) and vinegar and let it simmer over low heat for around 10 minutes.
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