Bamia Stew, Syrian traditional summer plate

Okra known as “Bamia” is a traditional Mediterranean summer vegetable, really delicious and very tasty.It can be served in so many ways for example with lamb stew and plain rice or as salad that could form a cold entrée (starter).

Bamia varieties can be found fresh in Syrian markets (Baby Bamia, Deiria Bamia from Deir al-Zour, and Red Bamia), but in Europe they can only be found in Oriental shops dried or frozen.

You can make a vegetarian dish by adding olive oil with lemon juice, onions, and garlic to the fried and bamia; as a part of a great healthy diet.This dish is eaten cold.

It could as well be a main dish served with cubic meat slices and tomato paste with plain rice.

Bamia is very popular during fasting seasons such as Easter and Ramadan in Syria as well as in other Mediterranean countries like Greece and Cyprus.

Ingredients

1/2 kg beef cut in small cubes

2 cups okra

2 medium tomatoes diced

2 Tablespoons tomato paste

1 onion finely chopped

4 garlic cloves chopped

1/4 cup fresh cilantro chopped

1/4 teaspoon black pepper

2 whole cardamoms

 1 teaspoon lemon juice

3 teaspoons olive oil

Salt

Preparation

1- Put the beef, one onion cut in quarters, cardamom, and black pepper in a medium pan. Pour enough water to cover the beef. Let it boil on medium heat for 50 minutes.

2- Saute the olive oil, then add the garlic, cilantro and onions and cook for about 1 minute until fragrant, then add tomato puree, tomato paste, let it boil for 30 minute.

3- Add the baby okra. Pour enough water to cover the beef and let it cook on medium heat for 30 minutes, with occasionally stirring.

4- Add lemon juice if you like and serve with rice with vermicelli.

H.Z