Bamieh Sephardic Style Okra Recipes

BAMIEH (MIDDLE EASTERN OKRA STEW)

Bamieh (Middle Eastern Okra Stew) image

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

Ingredients

2 tablespoons vegetable oil
2 large onions, chopped
salt and ground black pepper to taste
2 pounds cubed lamb stew meat
3 tablespoons ground cinnamon
1 ½ teaspoons ground cumin
1 ½ teaspoons ground coriander
1 ½ tablespoons garlic paste
5 (14.5 ounce) cans canned diced tomatoes, drained
1 ½ tablespoons tomato paste
2 beef bouillon cubes
4 cups boiling water
2 pounds frozen sliced okra

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

BAMIEH (SEPHARDIC-STYLE OKRA)

Bamieh (Sephardic-Style Okra) image

I've always loved okra, and was so pleased to come across an interesting way to cook it! The recipe calls for whole okra pods, but I like to "smash" mine a little bit before cooking them, so they'll break down a little more. This is great as a hot veggie dish, or it can be served chilled as an appetizer, with bread or crackers.

Provided by Maura666

Categories Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
1 large onion, finely chopped
2 lbs fresh okra
1 (8 ounce) can tomato sauce
2 plum tomatoes, chopped
3 cloves garlic, finely minced
1/4 teaspoon pepper
1/2 lemon, juice of
1 dash salt
water

Steps:

Saute the onion in olive oil until it begins to get soft (5 minutes).
Add the garlic, okra, tomatoes, lemon juice, tomato sauce, salt,& pepper.
Stir thoroughly.
Cover.
Cook over low heat for about 30 minutes, stirring occasionally.
If mixture becomes too thick, add a bit of water.

Nutrition Facts : Calories 145.1, Fat 3.9, SaturatedFat 0.6, Sodium 359.6, Carbohydrate 26.6, Fiber 9.1, Sugar 7.7, Protein 6.1

HOW TO PREPARE FRESH OKRA (BAMIA) BEFORE COOKING

How to Prepare Fresh Okra (Bamia) Before Cooking image

This is a way to prepare fresh okra before adding it to any recipe so that it doesn't become slimy while cooking. Original recipe from The Complete Middle East Cookbook by Tess Mallos.

Provided by UmmBinat

Categories Gumbo

Time 35m

Yield 1 lb, 4 serving(s)

Number Of Ingredients 3

Ingredients

1/2 cup vinegar (Greeks use red wine vinegar which is not halal)
1 lb fresh okra
2 tablespoons oil (if freezing) or 8 cups boiling water

Steps:

Wash well handling gently.
Trim stem end without cutting into pod.
Trim around top of stem attached to pod, removing a thin layer.
Remove fuzz under running water by rubbing pod gently with a nylon scourer. If okra is young there is no need to do this.
Spread out and leave until dry.
Place in a bowl and pour on vinigar tossing gently so that vinegar coats okra.
Leave for 30 minutes.
Drain and rinse well.
Dry and use as directed in recipes.
TO FREEZE.
Method 1.
Prepare as above and dry.
In a deep pan heat oil and fry okra for 5 miutes, tossing gently with a wooden spoon.
Cool and put into freezer bags, expel air, seal and label. Pack into freezer.
Method 2.
Prepare as above.
Bring a large pot of water to a boil.
Have a bowl of ice water ready.
Place prepared okra into a frying basket and lower into boiling water.
Boil for 3 miutes, timed from when the water returns to a boil.
Lift out and place in ice water for 3 minutes.
Drain well, put into freezer bags, expel air, seal and label. Pack into freezer.

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