This Bamia recipe is a traditional Arabic dish from Lebanon made with okra and tomatoes. Preparation is fast and simple. Okra Stew is all the time served with vermicelli rice.
Prep Time 15 minutes
Cook dinner Time 30 minutes
Complete Time 45 minutes
Course: most important Delicacies: Lebanese, Center Japanese Weight-reduction plan: Gluten Free, Vegan Key phrase: bamia, lebanese okra stew, okra and rice, okra and tomatoes, okra stew, vegan okra
Servings: 6 folks Energy: 111kcal Creator: Janelle
Elements
800 g Okra frozen is most well-liked
350 g Brown onion finely diced
15 g garlic crushed (approx. 5-6 cloves)
500 g Ripe tomato chopped
85 g Tomato Paste
5 ml Pomegranate Molasses
1 tsp Olive oil
½ tsp Lebanese 7 spice All spice or cumin are good substitutes
20 g Coriander contemporary
1 tsp Floor coriander
250 ml Water
1 Salt and pepper to style
Directions
1. On excessive warmth, warmth up olive oil. Add onion and garlic and sweat till translucent
2. Add okra and stir via, add tomato and stir via. Shut lid and cook dinner for approx. 7 minutes
3. Add all different components and stir via contents. Flip warmth right down to med-low and cook dinner for one more 20-25 minutes. Examine in each 10 min or so.
4. Bamia is finished when the whole lot has softened. Serve with vermicelli rice.
Notes
* Bamia is all the time served with Lebanese vermicelli rice.
* Serving measurement will differ.
* Use a backside heavy pot or casserole dish, this helps with even cooking.
* Because the okra used inside this bamia recipe are small, hold them intact, no want for chopping
* Frozen okra doesn’t should be thawed, add it on to the stew from the freezer
* Left-over bamia shops nicely within the fridge in an air tight container for as much as 5 days.
Diet
Serving: 1g | Energy: 111kcal | Carbohydrates: 25g | Protein: 5g | Fats: 1g | Saturated Fats: 1g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 1g | Sodium: 150mg | Potassium: 986mg | Fiber: 7g | Sugar: 9g | Vitamin A: 2065IU | Vitamin C: 69mg | Calcium: 185mg | Iron: 3mg
