It’s Abeer abeernajjar_ and we’re kicking things off with a recipe I mentioned during the “Cooking Whole30 in Community” panel discussion a couple weeks back. Check out the details below!
BAMIA Stewed Okra
In the Palestinian community, there’s two takes on Bamia-you either love it or don’t. I’ve seen my fair share of memes poking fun at Bamia and friendships nearly end over disagreements about Bamia. Yea, it’s that serious. I’ve personally always loved it and Bamia has become one of my ultimate comfort foods. Like lots of Palestinian food, this dish’s simplicity honors the land’s blessings. But if you can’t get fresh okra, the availability of frozen okra and canned tomatoes makes it a lot easier to enjoy this recipe all year round. This is a vegetarian rendition which is how my family makes it, but you can make it a more complete meal by adding ground or chunks of lamb or beef. Enjoy it as a side, on top of cauliflower rice and with some pickled things on the side for a briny bite to cut through the richness. The recipe is below and a video walkthrough is on my website (linked in bio).
•1 pound fresh okra (frozen, if not in season)
•2-3 roma tomatoes or 1 large tomato, chopped
•3-4 gloves garlic, finely chopped
•2-3 tablespoons tomato paste
•1 cup water
•salt and pepper
DRIZZLE a few tablespoons of olive oil into a large saucepan on high heat.
ADD the garlic and lightly brown it.
ADD the okra, fresh tomatoes, and tomato paste and stir all together.
ADD the water and salt and pepper to taste.
BRING the mixture to a boil and then turn it down to medium/low heat to simmer for 20-30 minutes, periodically stirring it and making sure there is enough liquid and it is not dried out.
WHEN the okra is tender and all the ingredients have married together in the stew, it is ready to serve!
Visit my website for more about Bamia and a video walking you through the recipe (linked in bio). Hope you enjoy it and it becomes one of your favorites!