BAMIA: PALESTINIAN OKRA STEW

A simple yet delicious Middle Eastern dish.

How do you guys feel about okra? Most people (non-Arabs) that I know either hate it or can only eat it if it’s covered in bread and deep fried… absolutely delicious but probably NOT the healthiest way to take in all it’s benefits. Yes, I know it’s kind of slimey and probably all of you are going to come at me with the texture. I’m not going to sit here and try and sell you on this vegetable (it has LOTS of benefits including vitamins b&c, folic acid: AWESOME for pregnancy, can lower blood sugar +++ has lots of fiber and is super low in calories) but it’s absolutely one of my favorites.  So how do you get yourself to eat such a healthy vegetable without completely covering it in fat?

You make it my grandma’s way– the Palestinian way. Stewed in with tomatoes and protein and eaten over rice (minus the oil, minus the deep fry, minus the breading). Seriously, it’s delicious. I personally go to a Middle Eastern grocery store and buy my okra frozen (proven benefits of buying vegetables frozen vs. fresh) but this recipe is totally adaptable to fresh okra too. My mother-in-law is all about using it fresh from the market, and her recipe is stellar (less Palestinian, more Syrian), but again still so delicious. Also, I use beef in my bamia instead of using lamb. Mainly because I prefer beef but if you’re trying to be 150% traditional then go ahead and use boneless lamb in place of it. By the way, if you ever need help finding an Arab grocery store feel free to shoot me a message anytime. I’m all about people finding the best ingredients to aid them in making the BEST CUISINE ON THE PLANET (no bias here).

2 (14 oz.) bags of frozen okra, thawed

1 lb. beef sirloin

1 medium sized onion

1 large tomato, diced

3 large garlic cloves, minced

4 teaspoons, all spice*

1/4 cup chicken stock

salt and pepper to taste

olive oil

cilantro, optional

*Middle East 7 spice is preferred, but all spice will work if you can’t find that.

+ Directions: Start by cut the beef sirloin (or lamb) into medium sized pieces.  Season with lots of salt and pepper, and 2 teaspoons of all spice. Brown all sides of beef in frying pan with a little olive oil. Set aside. (Don’t worry, it will cook longer in the stew).

Put some olive oil in a large pot. Sauté garlic, onion, and some cilantro until you can smell the goodness. Add beef and diced tomatoes and cook for 4-5 minutes.  Add thawed okra.  Season with more salt and pepper, and remaining all spice.

SIDE NOTE: This recipe works better if you taste as you go. Add more garlic, salt and pepper, or all spice as needed.

Add chicken broth and bring to a boil.  Reduce heat to low and let simmer for 30 minutes. Serve with basmati rice & enjoy the heck out of your new found love for okra.