Bamya Middle Eastern Okra Stew

Contributor: Carla Bayot
 Serving Size 4 servings
Prep Time Cook Time Total Time
5 mins 25 mins 30 mins
  • 2 tbsp olive oil
  • 1 onion, diced
  • 2 cloves garlic
  • 1 lb okra
  • 2 bay leaves
  • 1 tsp ground cumin
  • 1/3 tsp ground turmeric
  • 1 liter vegetable stock
  • 1 1/2 cups sliced tomatoes (ex: beefsteak, early girl)
  • 1/2 tsp salt
  1. Start by cutting the tips off the okra using a small knife, then wash the okra and drain well.

  2. Heat olive oil in a large pot and saute the diced onion until it’s soft and translucent.

  3. Add the washed okra to the pot, and saute for a few minutes.

  4. Add a crushed garlic to the pot and cook until fragrant.

  5. Add bay leaves, ground cumin, and saffron then add the vegetable stock and cook for 20 minutes until the okra is cooked.

  6. Add the fresh sliced tomatoes and salt and cook for 15 minutes.

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