How to cook Bamia (Lebanese Okra Stew)
Bamia, also known as okra stew, is one of the most delicious dishes in Lebanon and the entire Middle East. Expert chefs in Lebanon use duh, garlic, tomatoes, onions, pomegranate molasses, and meat to make Bamia.
The procedure requires you to cook all ingredients together in the meat broth. The purpose is to create a stew that turns into a thick and luscious dish. You can use beef, veal, or lamb. However, chicken is another option for you to use your creative skills. Today’s article will give you instructions to make Bamia. Read on!
Ingredients
- Cut 500 grams of meat into medium pieces
- 800 grams of fresh or frozen okra
- One onion
- Three tablespoons of vegetable oil
- Five tablespoons of tomato paste
- Eight cloves garlic
- 1 ½ tablespoon of pomegranate molasses
- 1 ½ teaspoon of salt
- ½ teaspoon of black pepper
- Fifteen cups of water
Instructions
- Dice the onions and ensure they are finely chopped
- Add diced or chopped onions to the stock pot
- Now, add vegetable oil and half a teaspoon of salt
- Cook the mixture for 2-5 minutes
- Wash the meat pieces and set them aside for a few minutes
- Next, season the meat pieces with half a teaspoon of salt and black pepper
- Add washed meat pieces to the pot and brown them for about five minutes
- Add tomato paste to the meat and continue cooking for 5-7 minutes
- Next, add okra or frozen okra to the pot with the chopped garlic
- Now, add half a teaspoon of salt and some pomegranate molasses
- Add ten cups of water to the pot and mix everything
- Cook again for 30-35 minutes
- Check the okra and meat tenderness
- Add more water if they are firm
- Cook for another 20 minutes to make the meat and okra tenderer
- Recheck the softness and adjust the taste with seasonings
- Turn off the heat and serve the delicious Bamia to your family
