Bamia

Dib's's Note:

An Egyptian Stew to share with Vegetarians or Vegans. Serve with hot rice.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 6

• 1 ½ teaspoons olive oil
• 2⁄3; cup sliced white onion
• 2 teaspoons minced garlic
• 1 ½ cups chopped fresh tomatoes
• 1 teaspoon fresh lemon juice
• 2 teaspoons chopped fresh parsley
• 2 teaspoons coriander
• ½ teaspoon ground cardamom
• ¼ tablespoon fresh ground black pepper
• 1 pinch salt
• 1 ½ lbs small okra pods (fresh)

Directions:

1. Heat oil in a medium sized heavy saucepan over medium heat.
2. Sauté onions for 2 minutes.
3. Add the garlic and sauté for 1 minute.
4. Stir in all the remaining ingredients except the okra.
5. Bring the mixture to a hard simmer and cook for 5 minutes-stirring often.
6. Trim the okra and slice into 1/2 inch rounds and stir in.
7. Simmer for 10 minutes-serve hot over rice.

Reviews

[UmmBinat]

I did add quite a lot to this dish but I can tell it would be scrumptious as written. I used two fresh garlic cloves, chopped, a bit of dried loomi powder because I didn't have a lemon! Then I found a lime and squeezed it in. I used canned pureed tomatoes and like reviewer AniSarit said, I wouldn't change that. I did use the ground cardamom. I used small frozen okra pods but honestly these are really good ones or I would have used fresh. To this I added a whole small chicken cut up into 4 pieces. I rubbed it with salt and pepper and a little Baharat Aka Middle East Mixed Spices - the Real Mix. Left it to absorb the flavours for 15 minutes and then through on a bit of white rice flour (to be gluten-free). I fried them in a bit of olive oil over med-high mostly covered in a cast iron pan for most of its cooking time. When the onions were almost done I added the chicken pieces. I served this with white basmati rice cooked in my homemade chicken stock to which after done I fluffed in some fresh chopped parsley. This dish will have a next time.

[AniSarit]

Fantastic! I wanted to post my recipe, but found yours, which is identical. This is the way my Egyptian grandmother made hers - and it is the best! I use canned tomatoes, and I wouldn't change that. If you don't have the cardamom, skip it - I've done it before, and the flavor is still great! Thanks for posting DiB!