127min 4 ppl
Bamia bi Zeit (Okra and Tomato Stew)
61 minutes
4 people
Hardover 60 min or 12+ steps
61 min · 9 steps
Hard: over 60 min or 12+ steps
180 kcalper person
Protein 4g
Carbs 15g
Fats 12g
About this dish
This vegan Egyptian stew fries whole okra pods in plenty of olive oil before simmering them gently in a garlicky tomato sauce, finished with a squeeze of lemon so the pods keep their shape.
Allergy Info
None
Diet Info
Vegan
Ingredients
Fresh Produce
- Okratrimmed500 g
- Onionfinely chopped1
- Garlic clovescrushed4
- Tomatoesdiced4
- Lemon juice1 tbsp
Tins & Jars
- Tomato paste2 tbsp
Spices & Seasonings
- Ground Coriander1 tsp
- Ground Cumin1 tsp
- Fine sea salt1 tsp
- Black pepper0.5 tsp
Oils & Condiments
- Olive oil5 tbsp
- Vegetable stock300 ml
Utensils
- Large saucepan
- Chopping board
- Sharp knife
Method
1
Trim the okra.
Approx. 5 minutes
2
Finely chop the onion and crush the garlic cloves.
Approx. 5 minutes
3
Dice the tomatoes.
Approx. 4 minutes
4
Heat the olive oil in a large saucepan and fry the okra whole until lightly golden on all sides, about 8 minutes.
Approx. 8 minutes
5
Lift the okra onto a plate and set aside.
Approx. 2 minutes
6
Add the onion and garlic to the same pan and cook until softened, about 6 minutes.
Approx. 6 minutes
7
Stir in the tomato paste, diced tomatoes, ground coriander and ground cumin and cook for a few minutes.
Approx. 6 minutes
8
Pour in the vegetable stock, add the fine sea salt and black pepper, return the okra to the pan, cover and simmer gently until the okra is tender but still holds its shape, about 20 minutes.
Approx. 20 minutes
9
Stir in the lemon juice and simmer uncovered for a final 5 minutes to let the sauce thicken slightly.
Approx. 5 minutes
