Bamieh, Bamia, or what is also known as Okra and apparently some people refer to it as “Lady finger”, when I type an Arabic word in English it is very difficult to be precise in the choice of letters for the accent differs from one person to another in our region.
Anyhow, I am one of the people who loooooovvvvveee Bamieh, I mean really, this vegetable tastes so good and different from anything else. This is a vegetarian dish and I have noticed that most Middle-Eastern dishes are vegetarian but we tend to add meat to them, so when checking my recipes, just try to look for the ones that can substitute the meat.
Apparently Bamieh or Okra is mostly found in Asia, Ethiopia and West Africa. The Egyptians have used it since the 12th and 13th century, and is very well-known in the Middle-East and between all Arabs as Bamieh or Bamia.
Bamieh / Okra is very low in calories, they provide 30 calories per 100g, has neither saturated fat nor cholesterol. They are rich in dietary fiber, minerals, and vitamins.
I must admit to you that so many people are turned off by the bamieh as soon as they are introduced to the dish because of its slimy appearance after cooking. I personally don’t mind it maybe because I grew up with it and I love the taste of it.
The recipe below is a famous Lebanese dish and is called Bamieh bil Zeit (which mean Okra soaked in olive oil) and is usually eaten with pita bread. What most Palestinians and Jordanians make is Okra stew or Bamieh bil Bandora “Bamia in Tomatoes”, hopefully I will share the Okra stew recipe with you soon in the following months. Meanwhile give this amazing Bamieh bel Zeit a try at home.
Using my Canon 70D and listening to a beautiful song by a Jordanian artist Aziz Maraka, Possessed
Makes enough for 6 people – Total time required: 1hour
Bamieh Bil Zeit Okra in Olive Oil طريقة عمل وصفة بامية بالزيت
ONE BAG OF FROZEN OKRA “BAMIEH” (MAKE SURE YOU SELECT THE SMALLEST SIZE)
ROUND OF CORIANDER
ONE MEDIUM RED ONION OR 3 GREEN ONIONS
6 TOMATOES (PEELED)
10 COVES OF GARLIC
1 GREEN CHILI
2 LARGE LEMONS (SQUEEZED)
½ CUP OF OLIVE OIL
PINCH OF SALT
PINCH OF BLACK PEPPER
1 TABLESPOON OF POMEGRANATE MOLASSES
WASH THE OKRA VERY WELL AND DRAIN.
CUT THE PEELED TOMATOES INTO MEDIUM SIZE PIECES.
FINELY CHOP THE ONION AND CORIANDER.
CUT THE CHILI IN FINE CIRCLES.
REMOVE ALL GARLIC SKIN AND CRUSH 4 OF THE GARLICS.
CUT THE REMAINING GARLIC COVES IN HALF’S.
IN A MEDIUM SIZE SAUCEPAN, ADD THE OLIVE OIL. ONION, GARLIC AND PARSLEY WHILE YOU STIR THEM ALL TOGETHER.
ADD THE OKRA, SALT, PEPPER, GREEN CHILI AND STIR VERY WELL FOR ABOUT 5 MINUTES.
ADD THE TOMATOES, THE LEMON AND POMEGRANATE MOLASSES AND LEAVE OVER LOW HEAT FOR ABOUT 30 – 45 MINUTES.
YOUR OKRA SHOULD BE VERY WELL COOKED; YOU CAN USE YOUR FORK TO TEST HOW SOFT YOUR OKRA IS.
LET IT COOL BEFORE SERVING.
NOTE: IF REMAINS, STORE IN REFRIGERATOR AND DO NOT HEAT BEFORE SERVING.
How to eat the Okra in Olive Oil?
This dish is preferably served cold. You can serve it as an appetizer or a main dish. This dish must be served with pita bread on the side to eat with.