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Middle Eastern Bamya (Braised Okra in Rich Tomato, Garlic, and Coriander Sauce)
A comforting homestyle stew popular across Egypt, Syria, and Lebanon: tender baby okra gently braised in a rich tomato sauce and finished with a sizzling ta'shaa of garlic and fragrant ground coriander.
Prep
15 min
Cook
35 min
Total
50 min
Ingredients
4servings
- Baby okra, trimmed without exposing seeds500 g
- Crushed canned or ripe tomatoes400 g
- Tomato paste1 tbsp
- Garlic cloves, minced6 clove
- Ground dry coriander1 tbsp
- Olive oil50 ml
- Fresh lemon juice2 tbsp
- Warm water200 ml
- Salt1 tsp
Preparation Steps
1
Heat 2 tbsp olive oil in a wide pan and sauté okra for 5 minutes until lightly blistered.
5 min timer
2
Add crushed tomatoes, tomato paste, warm water, lemon juice, and salt. Cover and simmer gently for 25 minutes.
25 min timer
3
In a separate small skillet, heat remaining olive oil and sizzle minced garlic and ground coriander for 1 minute until highly aromatic.
1 min timer
4
Pour sizzling garlic-coriander mixture directly into the simmering okra pot, swirling gently.
1 min timer
5
Simmer for 2 more minutes, then serve warm alongside fluffy vermicelli rice.
2 min timer
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Provenance & Public Domain Audit
Source: Middle Eastern & Mediterranean Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
