Bamia (Levante Okrah Stew) Traditional Method

banu
Bamia with white rice
Bamia served over rice
See Bamia slow-cooked for recipe
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Bamia (Levante Okra Stew)


  • Author: a a
  • Prep Time: 5 minutes
  • Cook Time: 1 hour and 10 minutes
  • Total Time: 1 hour and 15 minutes
  • Yield: 6 servimgs 1x

Description

I personally LOVE bamia. And I know that everyone thinks that THEIR mother’s recipe is the best… but trust me. Learning my mom’s recipe is seriously hitting the jackpot in food recipes. Please stop shaking your head and just try this recipe. Enjoy!


Ingredients

Scale

1  pnd stew meat

2 bags Frozen Okra

2 handfuls basil

25 garlic

1/4 tsp salt

1/2 lemon

1 table spoon tomato paste


Instructions

Mash the garlic and the basil together somehow.

Add half of the mashed mixture on top of the meat.

Fry the okra for about 10-15 minutes (my sister posted an air fry method click here, then set aside.

In one pot, boil the stew meat. Add salt and pepper. Lower the heat to medium once the water boils. About 45 minutes to one hour. Check for tenderness. Take the meat out and lay it in an empty pot.  Add half the mixture and the okra on top of the meat. Add water to cover then turn on the stove to medium. 10 minutes later add the second half of the mixture and squeeze half of a lemon over bamia. Serve over white rice or eat with pita bread.

 

Notes

Don’t let the number 25 garlic scare you. This dish is sublime!

I was told to fry the second half of the mixture before adding it to the bamia, but ain’t nobody got time for that 😉 Honestly, though, I haven’t noticed a difference either way. If you decide to fry it before adding it to the pot, I would love to hear what you recommend doing!

Click HERE for our easy Slow Cooker/ Air Fryer method.

This is my absolute favorite way to make bamia!