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Egyptian Bamia (Okra) with Beef or Lamb
Egyptian bamia with Beef or Lamb is a traditional Egyptian dish that showcases the delicious flavours of okra, a vegetable commonly used in Middle Eastern and North African cuisine. This hearty stew, also known as “bamya” or “bamieh,” is made with tender okra cooked in a rich tomato-based sauce, often accompanied by lamb, beef, or occasionally chicken. Vegetarian versions of the dish are also popular, focusing on the earthy, delicate taste of okra.
The dish’s core ingredient, okra, is a green pod-like vegetable known for its high fibre content and unique texture. In Bamia, the okra is usually simmered, allowing it to absorb the flavours of the tomato, spices, and meat, resulting in a flavourful, thick stew.
Ingredients and Preparation:
A typical Bamia recipe includes okra, fresh or frozen, tomatoes or tomato paste, garlic, onions, and a selection of spices such as cumin, coriander, and paprika. Lamb or beef adds depth to the dish, creating a balance between the tender meat and the subtly sweet, tangy tomato base.
To prepare, onions and garlic are sautéed in olive oil until softened, followed by browning the meat. The spices are added, and the mixture is simmered with tomatoes to create a rich, fragrant sauce. The okra is then incorporated into the stew and cooked until tender. A dash of lemon juice at the end brightens the flavours, while fresh herbs like parsley or cilantro may be used as a garnish.
Serving and Enjoyment
Bamia is traditionally served with white rice, which absorbs the flavourful sauce, or with bread, such as pita, to scoop up the stew. The dish is both nutritious and comforting, offering a balance of protein, fibber, and essential vitamins from the okra and tomatoes.
Bamia holds a cherished place in Egyptian cuisine, enjoyed by families for generations as a comforting, wholesome meal full of rich, authentic flavours.
Bamia (Egyptian Okra) Dish Recipe
Bamia, or Egyptian Okra Stew, is a beloved traditional dish in Egypt and other parts of the Middle East and North Africa. Known for its rich, hearty flavour, this dish features tender okra cooked in a savoury tomato-based sauce, typically with lamb or beef, and is often served with rice or bread.
Ingredients:
500g of fresh or frozen okra
300g of diced lamb or beef (optional for vegetarians)
2 large tomatoes (or tomato paste)
1 onion, finely chopped
4 cloves of garlic, minced
2 tbsp of olive oil
1 tsp of ground coriander
1 tsp of ground cumin
1 tsp of paprika
Salt and pepper to taste
1 tbsp of lemon juice
2 cups of vegetable or beef broth
Preparation:
- To prepare Bamia, start by sautéing the onions and garlic in olive oil until fragrant and translucent. Add the diced lamb or beef, browning it on all sides. Once the meat is browned, add the chopped tomatoes or tomato paste, followed by the ground coriander, cumin, and paprika. Stir the mixture and cook for a few minutes to allow the flavours to blend.
- Next, add the okra to the pot, along with the broth. Bring the stew to a gentle simmer, covering the pot and letting it cook for about 30-40 minutes until the okra and meat are tender. If needed, you can adjust the thickness of the sauce by adding more broth or allowing it to reduce.
- Finally, season with salt, pepper, and lemon juice for a hint of acidity that brightens the dish. Serve the Bamia hot, garnished with fresh parsley or cilantro if desired.
- Bamia is a comforting and nutritious dish, rich in fibber, vitamins, and minerals from the okra and protein from the meat. It makes for a wholesome meal, often paired with a side of fluffy rice or warm pita bread to soak up the delicious tomato sauce.
