Middle Eastern Style Okra Recipes

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BAMIEH (MIDDLE EASTERN OKRA STEW)

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



Bamieh (Middle Eastern Okra Stew) image

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

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

MEDITERRANEAN OKRA AND TOMATO STEW

Until lately, I hadn't been a fan of okra. But then I learned how cooks in the eastern and southern Mediterranean treat this popular vegetable: they cook it whole, after tossing it with salt and vinegar and marinating it for an hour to make it less, well, slimy. Some regional cooks dry okra in the sun after salting it.Okra is low in calories, very high in dietary fiber, and a great source of vitamin A, vitamin C, B vitamins and the phytonutrients glutathione, xanthin, lutein and beta carotene. For the best texture and flavor, buy the smallest pods you can find. Okra is stewed with tomatoes and onions throughout the Middle East and in Greece, where the vegetable goes by its Arabic name, bamyeh or bamyies. Traditionally, the stews are made with about three times as much olive oil as I use here.

Provided by Martha Rose Shulman

Categories     dinner, weekday, appetizer

Time 2h15m

Yield Serves four as a main dish with rice, six as a side

Number Of Ingredients 13



Mediterranean Okra and Tomato Stew image

Steps:

  • Trim the stems off the okra, and place in a large bowl. Salt generously, douse with the vinegar and let sit for 30 minutes to an hour. Drain the okra, and rinse thoroughly.
  • Heat the olive oil over medium heat in a large, lidded skillet or casserole. Add the onions. Cook, stirring, until tender, about five minutes. Add the okra, and cook, stirring, for about three minutes until the edges begin to color. Add the garlic, stir together for about half a minute until fragrant. Stir in the tomatoes. Bring to a simmer, and cook, stirring often, until the tomatoes have cooked down a bit and smell fragrant, about 10 minutes. Add salt and pepper to taste.
  • Stir in the dissolved tomato paste, allspice and sugar. Add water if necessary to just cover the okra. Bring to a simmer, cover and reduce the heat to low. Simmer 45 minutes until the okra is very tender. Add the parsley and lemon juice, and simmer another five minutes. Taste and adjust salt. Remove from the heat, and serve hot, warm or at room temperature.

Nutrition Facts : @context http, Calories 268, UnsaturatedFat 12 grams, Carbohydrate 32 grams, Fat 14 grams, Fiber 10 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 1145 milligrams, Sugar 11 grams

2 pounds small okra
Salt
1 cup red wine vinegar
1/4 cup extra virgin olive oil
2 medium onions, cut in half lengthwise then sliced thin across the grain
3 to 4 garlic cloves to taste, minced
1 pound tomatoes, preferably plum tomatoes, seeded and grated, or else peeled, seeded and chopped; or 1 14-ounce can, with juice
Freshly ground pepper
1 tablespoon tomato paste diluted in 1/2 cup water
1 teaspoon ground allspice
1 teaspoon sugar
2 to 4 tablespoons fresh lemon juice, to taste
1/4 cup finely chopped parsley

MIDDLE EASTERN-STYLE OKRA

Provided by Nancy Harmon Jenkins

Categories     side dish

Time 40m

Yield 4 servings

Number Of Ingredients 9



Middle Eastern-Style Okra image

Steps:

  • Over medium low heat, gently saute the onion and garlic in olive oil until onions are transparent and just starting to color. Add tomatoes and crushed coriander seeds, and cook 5 minutes, until tomatoes have given off their liquid. Add salt if desired.
  • Trim the stems from the okra, and add to tomato-onion mixture. Mix well and add water. Start with 1/2 cup; more can be added as necessary.
  • Turn heat down to low. Cover okra, and simmer for about 30 minutes or until the okra is tender. Stir occasionally, and add more water if the vegetables start to stick.
  • Just before serving, add the lemon juice, mixing well.

Nutrition Facts : @context http, Calories 206, UnsaturatedFat 12 grams, Carbohydrate 20 grams, Fat 14 grams, Fiber 7 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 310 milligrams, Sugar 6 grams

1 medium onion, coarsely chopped
1 clove garlic, mashed
1/4 cup olive oil
6 small plum tomatoes, peeled, seeded and roughly chopped
1 scant tablespoon coriander seeds, lightly crushed in a mortar
1/2 teaspoon salt, if desired
1 1/2 pounds fresh okra
1/2 to 1 cup water
Juice of half a lemon

MIDDLE EASTERN LAMB AND OKRA STEW (BAMIA STEW)

'Bamia' in Arabic means 'Okra'. This is an old Middle-Eastern recipe very popular throughout, served with rice.

Provided by AaliyahsAaronsMum

Categories     Stew

Time 2h45m

Yield 4-6 serving(s)

Number Of Ingredients 11



Middle Eastern Lamb and Okra Stew (Bamia Stew) image

Steps:

  • Trim the baby okras and wash in cold water and then place in a colander to drain.
  • In a large saucepan, heat the oil or butter and add in the meat and brown on all side.
  • Add the crushed garlic and chopped onions to the meat and saute till brown.
  • Add in the chopped tomatoes, stirring in till the tomatoes are all broken down and soft, for about 10-15 minutes.
  • Add in all the spices and salt and give it a good mix.
  • Add enough water to cover the meat (about 7-8 cups) and stir to combine well.
  • Add in the trimmed okras and bring to boil.
  • Cover the pan with a lid and reduce the heat to low and simmer for 2 hours, until the meat is tender (the sauce will thicken as it cooks).
  • Lastly, pour in the lemon juice and add in the chopped coriander and carefully stir once or twice (careful not to mash the okras) and gently simmer for another 5 minutes.
  • Remove from heat and serve with rice.

Nutrition Facts : Calories 502.5, Fat 35.9, SaturatedFat 11.4, Cholesterol 72, Sodium 82.2, Carbohydrate 27.1, Fiber 7.9, Sugar 9.7, Protein 22.3

600 g baby okra
400 g boneless lamb, cut into small chunks
4 -5 tablespoons oil or 4 -5 tablespoons butter
2 onions, chopped
700 g tomatoes, seeded and chopped
2 -3 garlic cloves, crushed
1 teaspoon cumin powder
1 teaspoon coriander powder
125 ml lemon juice
salt
1 bunch fresh coriander, roughly chopped

SPICY OKRA STIR FRY(MIDDLE EASTERN STYLE)

This recipe is my own fusion of middle eastern dishes. Enjoy with a side of rice or pita bread.Seasonings are to taste.

Provided by chef FIFI

Categories     Lunch/Snacks

Time 20m

Yield 3-4 serving(s)

Number Of Ingredients 12



Spicy Okra Stir Fry(Middle Eastern Style) image

Steps:

  • Fry frozen okra in hot oil until golden brown(this will ensure okra stays closed and not slimy.
  • Set okra aside.
  • In a skillet combine tomato, onion, garlic, and jalapeno pepper and fry in about 1/8 cup oil until it becomes saucy.
  • Then add water and tomato sauce to skillet and stir.
  • Add okra and seasonings and let cook for about 5 minutes on medium heat.
  • Set aside for about 10 minutes and stir fry will thicken slightly.
  • Enjoy!

14 ounces of whole baby okra (or equivalent)
2 cups diced tomatoes
1 cup diced onion
1 tablespoon chopped garlic
2 tablespoons diced jalapeno peppers
8 ounces tomato sauce
3/4-1 cup water (approximately)
garlic pepper seasoning
seasoning salt
black pepper
allspice
corn oil, to fry okra

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