Old School Middle Eastern Recipes with Some Modern Day Twists

Bamia (Okra Stew)

Bamia (Okra Stew)

Number 2 of our Timin and Marakah series (remember that means rice and tomato-based stew from our Basalia post)! Bamia (aka okra) is a beautifully tart and savory okra stew. It would always be a treat when our mom would make this dish for us, and I love how the okra leaves this tomato based stew with a lovely creamy texture. The key here is to have the perfect balance of tamarind, garlic, and tomato sauce. But good news is that the exact ratio is really up to you! When cooking this dish, you can always modify the ratios of ingredients as you cook. So, if you like the tang, add more tamarind. Like the tart? Go for a little more tomato paste.

This is a great meal to make for your family with some basmati rice. You can always double the recipe and make more bamia for a larger group (or just yourself hehe).

Bamia (Okra Stew)

Prep Time10 mins
Cook Time1 hr
Course: dinner
Cuisine: Mediterranean, Middle Eastern
Servings: 6

Ingredients

  • 1 lb stewing meat
  • 1 tsp salt
  • 5-6 cloves of garlic (peeled)
  • 1 1/2 tbsp tamarind paste
  • 2 tbsp olive oil
  • 6 oz can tomato paste
  • 3 cups water
  • 1 lb frozen okra

Instructions

  • Cut stew meat into 1 inch cubes
  • In a medium pot with lid (I like to use my Dutch oven), mix olive oil and salt. Place over medium heat
  • Once pot is heated, add cut meat and mix in tamarind paste and garlic cloves. You only want to cook the outside of the meat here, so don't try to cook meat through
  • Once steak is browned on all sides (about 5 mins), mix in tomato paste and let cook wiht the steak for 1-2 mins
  • Add water to pot, cover, and let simmer for 30 mins
  • Add frozen okra and let simmer for 20 mins. Your bamia is done!



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