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 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
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
MARAGAT BAMIA - OKRA STEW WITH GOAT
For Welcome to Bahrain Tag Game! "Versions of this recipe are found throughout the Middle East. My mother's version is especially good and really easy to make. You can use this recipe as a base for making all types of middle eastern stews. The basic technique is to fry the meat in spices (this is an important step that many people skip as it seals the flavor of the spices), fry vegetables and onions in a seperate pan. Add water to the meat and then add the vegetables." " In Bahrain we usually use goat meat but that's difficult to find elseware" From http://6abkhatummi.blogspot.ca
Provided by UmmBinat
Categories Stew
Time 1h12m
Yield 4 , 4 serving(s)
Number Of Ingredients 10
Steps:
- Rub meat with ibzaar mixture.
- Heat oil in a medium sized saucepan or pot. Add meat with spices. Add some salt to meat. Fry until brown.
- Heat oil in seperate sautee/frying pan. Add tomatoes, onions, okra and garlic. Fry until onions are soft and slightly golden and until okra starts to slightly change color. It is best to add the garlic at the end of the frying process as garlic burns easily.
- Add above mixture to meat.
- Add water (make sure that meat is completely covered by at least 1 inch).
- Add tomato paste, lemon (or dried limes) and salt to taste.
- Bring to boil. Cover pot and reduce heat to medium for around 45 min and then low for maybe 10 to 15 minute
- Serve with Basmati rice.
Nutrition Facts : Calories 201.7, Fat 3.1, SaturatedFat 0.9, Cholesterol 64.6, Sodium 142.1, Carbohydrate 17.6, Fiber 6.1, Sugar 7, Protein 27.4
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
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.
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.
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