Egyptian Bamiya Recipe - Okra Stew

posted on: Aug 31, 2022

By: Caroline Umphlet / Arab America Contributing Writer

Bamiya (البامية) stew is a favorite among Egyptians and across the Arab world. It can be enjoyed throughout the year as a comforting and hearty meal. There are numerous variations, of course. Using lamb or venison meat requires a longer cooking time to soften the meat. To add more filling ingredients, some prefer potatoes and/or chickpeas. The meal can also easily be vegetarian/vegan by substituting the meat for eggplant. Regardless, bamiya is quite easy for a home cook to serve.

Ingredients

• 1 package frozen okra
• Olive oil 
• 1 large onion
• 1 large tomato
• ½ kilo minced meat 
• 3 cloves of garlic or to taste
• Dry coriander 
• Salt and pepper
• 1-2 hot chili peppers (optional)
• 2 tablespoons tomato paste
• 1 cup tomato juice 
• 2 cups water
• Lemon juice to taste

Directions

1. Prepare the vegetables by dicing the onion, tomato, garlic, and hot pepper, and leaving the okra to thaw
2. Heat oil a pan and cook the onions until translucent 
3. Add the garlic and stir for about three minutes
4. Stir in the minced meat in with salt and pepper and cook until browned 
5. Add the coriander, diced tomato, tomato paste, and tomato juice 
6. Once stirred well, add the okra and optional hot pepper 
7. Salt to taste
8. Add water as needed to ensure the right consistency 
9. Cook on medium heat covered for about 20 minutes or until the okra is soft
10. Black pepper to taste 
11. Squeeze lemon over the mixture to taste and serve

Bamiya is usually served with warm rice and vermicelli but can also be served with baladi bread. Enjoy! 

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