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Bamya - Okra Stew

5/1/2011

5 Comments

 
Serves about 6

Ingredients
1 pound chuck roast or other meat of choice cut into large cubes
1 tablespoon vegetable oil

1 pound frozen  or fresh okra
6 - 8 cloves of garlic
6 oz can tomato paste
5 cups water + 1/4 cup
1 tablespoon salt + 1 teaspoon salt
1 lemon squeezed or 1/4 teaspoon citric acid (can add more depending on how sour you like)

Instructions
  • Prepare your meat as desired or in a small pot, add enough water to cover meat and add 1 teaspoon salt.  Bring to a boil and remove any of the foam that floats to the top in the beginning.  Simmer on low until tender (this can take up to one and a half hours depending on your meat).
  • Wash the okra and cut stems off the top of okra without cutting the pods.
  • Add oil to to a pot and saute the garlic and okra for a few minutes.
  • Add 5 cups water to the pot and boil over medium heat until the okra starts to get tender (about 20 minutes). 
  • In small bowl mix the can of tomato paste with about 1/4 cup hot water and mix to soften.
  • Add the tomato paste mixture,  1 tablespoon salt, lemon or citric acid, and meat to your pot.
  • Cover and reduce to low and simmer until the okra is fully tender.
  • Serve with rice
​Click here for white rice recipe.
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5 Comments
Krista L
6/22/2011 09:26:13 am

This was so good, reminded me of eating over my chaldean friends house, her mom used to make bamya just for me! Keep posting great chaldean food!

Reply
Rand
12/8/2015 02:24:07 pm

can you make more recipes please.. I love trying them out.

Reply
Monica
1/31/2017 10:24:23 am

This recipe is perfect. I Rly appreciate ur blog. My mom recently passed away, before she could teach me all the Chaldean recipes, so I've been using urs and it comes out just the way she used to made it! Thanks so much for sharing!

Reply
Betool
8/9/2017 04:35:55 am

Few notes , pureed fresh tomatoes give a better taste than tomato paste, use equal amounts of tomatoes and okra and lamb meat on the bone is best

Reply
Yvonne
11/22/2019 03:26:04 pm

Can you provide recipe for cooking the meat. I can't seem to get it right.

Reply



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