Photograph of the finished Bamia bi zeit

Middle East · Đậu bắp om dầu ô liu Bamia bi zeit

Bamia bi zeit

50 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Okra Okra 3.1 lb
  • Photograph of Tomato Tomato 12
  • Photograph of Garlic Garlic 32 cloves
  • Photograph of Coriander Coriander 4.2 oz
  • Photograph of Olive oil Olive oil 1 ⅓ cups
  • Photograph of Lime Lime 6
  • Photograph of Thick tomato passata Thick tomato passata 4.9 oz
  • Photograph of Pita bread Pita bread 8
  • Photograph of Salt Salt 0.7 oz

Method

  1. 1 Choose small, tender okra pods and cut off the stems without cutting into the fruit itself.
  2. 2 Do not cut the fruit open and do not wash it after cutting; if you cut it open, the slime will seep out and make the whole pot mushy.
  3. 3 Sauté minced garlic and coriander in olive oil for 3 minutes to create a taqliya mixture.
  4. 4 Add the okra and stir-fry for 4 minutes, then add the chopped tomatoes and tomato sauce.
  5. 5 Simmer over low heat for 25 minutes, shaking the pot gently but not stirring with a spoon to prevent the fruit from bruising.
  6. 6 Squeeze the lemon juice over the heat, then let it cool and serve at room temperature with pita bread.

With an appliance

  • Oven 50 min

    Replace step 5: Cover and simmer the okra with tomatoes on the middle rack of the oven at 180 degrees for 22 minutes; arrange the pods in a single layer, do not stir to prevent the okra from becoming bruised and slimy.

Start cooking