Stewed okra

stewed_okra

Lebanese cuisine is known for its rich, bold flavors and unique use of herbs and spices. One of the most beloved dishes in Lebanese cuisine is the stewed okra, also known as “bamieh” in Arabic. This recipe involves slow-cooking tender okra pods in a tomato-based sauce infused with garlic, onions, and cilantro, and finished with a squeeze of fresh lemon juice. The result is a hearty and flavorful dish that can be served as a main course or a side dish.

Okra is a beautiful vegetable that is often overlooked in Western cuisine. It is native to Africa but has been a staple in the Middle East for centuries, where it is highly regarded for its health benefits and versatility in the kitchen. In this recipe, the tender green pods are the star of the show, adding a unique texture and flavor to the dish. Okra is a great source of fiber, vitamins, and minerals and has been studied for its potential to lower cholesterol levels and improve digestive health.

Lebanese stewed okra is traditionally served with rice, bulgur, or Lebanese-style flatbread known as “manousheh.” The dish can also be garnished with fresh parsley or mint and occasionally topped with toasted pine nuts for added texture and flavor. One popular variation of this dish is adding lamb or beef cubes to the stew for a more filling and substantial meal.

The secret to making the perfect Lebanese stewed okra is to choose fresh, young okra pods that are not too tough or woody. The pods should be washed and trimmed before being soaked in a mixture of vinegar and lemon juice, which helps to reduce their sliminess. This step is essential to ensure that the okra is tender and not rubbery once it is cooked.

The other key ingredients in this recipe are the aromatic spices and herbs. Cumin, coriander, and paprika are commonly used in Lebanese cuisine and add a warm and earthy flavor to the dish. Fresh garlic and onions are sautéed until translucent and softened before being added to the tomato sauce, which is then simmered to perfection. Fresh cilantro is added at the end for a burst of bright, herbaceous flavor, while lemon juice provides a tangy acidity that balances out the richness of the stew.

In conclusion, Lebanese stewed okra is a flavorful and comforting dish that embodies the essence of Middle Eastern cuisine. It is easy to make and can be enjoyed at any time of the year. Whether served as a vegetarian main course or a side dish to a grilled steak or chicken, this recipe is sure to impress your taste buds and leave you craving more. So go ahead and give it a try, and you might just discover a new favorite!

Ingredients:

  • 1 pound fresh okra
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 can diced tomatoes
  • 1 tablespoon tomato paste
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon allspice
  • 1/2 teaspoon cinnamon
  • 2 tablespoons lemon juice
  • 2 cups water

Instructions:

  1. Trim the tops off the okra and slice in half lengthwise.

  2. In a large pot, sauté the onion and garlic in olive oil over medium heat for 2-3 minutes until soft.

  3. Add the diced tomatoes, tomato paste, salt, black pepper, allspice, and cinnamon to the pot, and stir well.

  4. Add the sliced okra and stir until coated.

  5. Pour in the water and bring to a boil.

  6. Reduce the heat to low and simmer for 30-40 minutes or until the okra is tender and the sauce has thickened.

  7. Stir in the lemon juice and serve hot.

Enjoy your flavorful Lebanese Stewed Okra!