Bamya Middle Eastern Okra Stew
Middle Eastern okra and tomato stew, served over white rice. This easy bamya recipe can be ready in just an hour, and requires very simple ingredients.
Ingredients
- 2 tablespoons (30 ml) olive oil
- 1 medium yellow onion diced
- 2 cloves garlic minced
- 1 pound (450 g) okra fresh or frozen, about 5 cups
- 2 bay leaves
- 1 teaspoon ground cumin
- ½ teaspoon ground turmeric
- 4 cups vegetable stock
- 14 oz can (400 g) diced tomatoes
- ½ teaspoon salt
Instructions
- Start by cutting the tips off using a small knife, then wash the okra and drain well.
- Heat olive oil in a large pot, then saute a diced onion until it's soft and translucent.
- Add the washed okra to the pot, and saute for a few minutes. Add a crushed garlic to the pot and cook until fragrant.
- Add bay leaves, ground cumin, and turmeric. followed by vegetable stock to cover the okra, and cook for 20 minutes until the okra is cooked.
- Add a can of diced tomatoes, or fresh sliced tomatoes. And cook for 15 more minutes. In the last 5 minutes of cooking, add salt.
- Serve warm over rice.
Notes
- Nutrition facts are calculated per serving of okra stew without the rice.
- Serve with plain white rice or vermicelli rice.
Nutrition
Calories: 136kcal | Carbohydrates: 16g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 313mg | Potassium: 616mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1015IU | Vitamin C: 40.8mg | Calcium: 148mg | Iron: 2.2mg
Find it online: https://littlesunnykitchen.com/bamya/