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
MEDITERRANEAN OKRA AND TOMATO STEW
Until lately, I hadn't been a fan of okra. But then I learned how cooks in the eastern and southern Mediterranean treat this popular vegetable: they cook it whole, after tossing it with salt and vinegar and marinating it for an hour to make it less, well, slimy. Some regional cooks dry okra in the sun after salting it.Okra is low in calories, very high in dietary fiber, and a great source of vitamin A, vitamin C, B vitamins and the phytonutrients glutathione, xanthin, lutein and beta carotene. For the best texture and flavor, buy the smallest pods you can find. Okra is stewed with tomatoes and onions throughout the Middle East and in Greece, where the vegetable goes by its Arabic name, bamyeh or bamyies. Traditionally, the stews are made with about three times as much olive oil as I use here.
Provided by Martha Rose Shulman
Categories dinner, weekday, appetizer
Time 2h15m
Yield Serves four as a main dish with rice, six as a side
Number Of Ingredients 13
Steps:
- Trim the stems off the okra, and place in a large bowl. Salt generously, douse with the vinegar and let sit for 30 minutes to an hour. Drain the okra, and rinse thoroughly.
- Heat the olive oil over medium heat in a large, lidded skillet or casserole. Add the onions. Cook, stirring, until tender, about five minutes. Add the okra, and cook, stirring, for about three minutes until the edges begin to color. Add the garlic, stir together for about half a minute until fragrant. Stir in the tomatoes. Bring to a simmer, and cook, stirring often, until the tomatoes have cooked down a bit and smell fragrant, about 10 minutes. Add salt and pepper to taste.
- Stir in the dissolved tomato paste, allspice and sugar. Add water if necessary to just cover the okra. Bring to a simmer, cover and reduce the heat to low. Simmer 45 minutes until the okra is very tender. Add the parsley and lemon juice, and simmer another five minutes. Taste and adjust salt. Remove from the heat, and serve hot, warm or at room temperature.
Nutrition Facts : @context http, Calories 268, UnsaturatedFat 12 grams, Carbohydrate 32 grams, Fat 14 grams, Fiber 10 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 1145 milligrams, Sugar 11 grams
MIDDLE EASTERN-STYLE OKRA
Provided by Nancy Harmon Jenkins
Categories side dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Over medium low heat, gently saute the onion and garlic in olive oil until onions are transparent and just starting to color. Add tomatoes and crushed coriander seeds, and cook 5 minutes, until tomatoes have given off their liquid. Add salt if desired.
- Trim the stems from the okra, and add to tomato-onion mixture. Mix well and add water. Start with 1/2 cup; more can be added as necessary.
- Turn heat down to low. Cover okra, and simmer for about 30 minutes or until the okra is tender. Stir occasionally, and add more water if the vegetables start to stick.
- Just before serving, add the lemon juice, mixing well.
Nutrition Facts : @context http, Calories 206, UnsaturatedFat 12 grams, Carbohydrate 20 grams, Fat 14 grams, Fiber 7 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 310 milligrams, Sugar 6 grams
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
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
SPICY OKRA STIR FRY(MIDDLE EASTERN STYLE)
This recipe is my own fusion of middle eastern dishes. Enjoy with a side of rice or pita bread.Seasonings are to taste.
Provided by chef FIFI
Categories Lunch/Snacks
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- Fry frozen okra in hot oil until golden brown(this will ensure okra stays closed and not slimy.
- Set okra aside.
- In a skillet combine tomato, onion, garlic, and jalapeno pepper and fry in about 1/8 cup oil until it becomes saucy.
- Then add water and tomato sauce to skillet and stir.
- Add okra and seasonings and let cook for about 5 minutes on medium heat.
- Set aside for about 10 minutes and stir fry will thicken slightly.
- Enjoy!
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