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
BAMIEH (MIDDLE EASTERN OKRA STEW)
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
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 ( LAMB OR BEEF AND OKRA STEW)
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
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.
LAMB AND OKRA (BAMYEH) OVER RICE
I learned to cook from Palestinians, but I have altered methods. I learned to cook the meat in this recipe by searing/browning it on all sides in a pan. I changed that method to make the meat more tender and to create a meat stock to add to the stew for depth of flavor. You can make this with lamb or beef. Middle Eastern cultural preference is lamb but beef can be easily substituted (and using my method to cook it, nobody will know the difference). Time saving tip: if you plan to use lamb, most commercial butchers are happy to remove the meat from the bone, remove the fat, and sometimes even cube the meat for you. But you have to ask for it! Smaller/shorter okra are strongly preferred. Bud-like okra can be found frozen in most Middle Eastern or Indian grocery stores. Alternate idea for okra: omit the meat from this recipe to make a hearty snack to eat on pitas!
Provided by Ayah Elisabeth
Categories Stew
Time 5h
Yield 5-6 serving(s)
Number Of Ingredients 10
Steps:
- If you use frozen okra, you will want to take them out of the freezer the night before or very early in the morning. Spread them out to thaw them, and let any frost on them melt and dry. If you got a late start, you can blot them off with paper towels after they are thawed, but be thorough or the oil will spatter violently when frying.
- About 4 hours before you plan to make the stew, remove excess fat and cube the roast or lamb into roughly 1 inch pieces.
- In a Crock-Pot®, combine meat, the 3 Knorr® beef bullion cubes, 4 cups of water, the halved onion, and two garlic cloves (give 'em a good whack before adding to the liquid to release the flavor).
- When the meat is nearly done, fry the okra until brown. Not golden brown, but brown. Set aside.
- Remove meat from the pot with a slotted spoon. Set aside.
- Reserve the meat stock and strain it with a fine strainer. Set aside. Discard remaining ingredients from the pot.
- Sauté chopped onions and pressed garlic in a pot. When done, add okra, meat, sauce, and reserved meat stock. Simmer on low-medium for about 10 minutes.
- The meat stock will be salty, so additional salt is usually not necessary.
- Serve over white rice. (basmati prefered for this dish).
Nutrition Facts : Calories 409.8, Fat 18.8, SaturatedFat 7.7, Cholesterol 96.2, Sodium 1350.3, Carbohydrate 31.2, Fiber 9, Sugar 11.7, Protein 32.3
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
BAMIEH(OKRA) AND LAMB (MIDDLE EAST, PALESTINE)
This is a tomato sauce based recipe that uses okra. With the lamb meat flavor it tastes great over rice! Not hard to make at all either =) Also, you can substitute the lamb meat for chicken, it comes out just as delicious!
Provided by Palis Favorites
Categories Stew
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Wash lamb meat well and place in pot of boiling water with salt and bay leaves.
- When the meat boils scoop off all the froth that forms, and let boil until it is fully cooked (about 2 1/2 hours, of if using a pressure cooker about 30 minutes).
- When all the froth is gone add diced onion to the lamb meat.
- Add the tomato sauce or diced tomatoes into the pot as well, let boil for about ten minutes.
- Wash fresh okra, cut off stems, and dry thoroughly (frozen okra thaw and dry thoroughly).
- Fry in hot oil until light brown and tender, and add the garlic to saute in the same oil. Remove from the oil and add lemon juice and spices and add the okra and garlic to the lamb meat.
- Let boil about 20 minutes longer and then turn off. Serve over rice!
Nutrition Facts : Calories 598.8, Fat 48.1, SaturatedFat 10.2, Cholesterol 60, Sodium 1814, Carbohydrate 26.2, Fiber 10.2, Sugar 6.3, Protein 22.1
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