Margat Bamia Iraqi

Name: Margat Bamia Iraqi
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Cuisine: Iraqi
Ingredients: 500g fresh okra, trimmed; 500g lamb, cubed; 3 tomatoes, diced; 2 tbsp tomato paste; 2 onions, diced; 4 cloves garlic, minced; 2 dried limes (noomi basra); 1 tsp baharat spice; 1/2 tsp turmeric; 3 tbsp vegetable oil; 2 cups water; Salt and pepper to taste

Iraqi Okra Stew

⏱ Prep Time 1.5 hours

📈 Difficulty Medium

👥 Servings

Iraqi Okra Stew, or 'Mujaddara al-Khubz,' represents the soul of Iraqi home cooking with its deep, earthy flavors and comforting texture. This rich stew features tender okra pods that have absorbed the aromatic spices and the deep, complex taste of lamb braised in a luscious tomato base infused with dried lime (noomi basra) and baharat. The stew's vibrant green color contrasts beautifully with the rich burgundy sauce, creating a visually striking dish that embodies the warmth of Iraqi hospitality. Each spoonful delivers a perfect balance of tangy, savory, and aromatic notes that dance on the palate. Traditionally served over steamed white rice, this stew is a cornerstone of Iraqi family meals, often prepared during special occasions and Sunday gatherings, reflecting the country's agricultural heritage and love for communal dining.

Nutrition & Info

Protein 21.2g

Carbs 38.2g

Fat 19.6g

Protein Carbs Fat

Dietary

gluten-free dairy-free

Ingredients

500g fresh okra, trimmed
500g lamb, cubed
3 tomatoes, diced
2 tbsp tomato paste
2 onions, diced
4 cloves garlic, minced
2 dried limes (noomi basra)
1 tsp baharat spice
1/2 tsp turmeric
3 tbsp vegetable oil
2 cups water
Salt and pepper to taste

Instructions

1
Brown the lamb cubes in oil in a deep pot, then add diced onions and garlic, cooking until softened and golden.
2
Stir in the tomato paste, baharat, turmeric, pierced dried limes, diced tomatoes, and water, then simmer covered for about 45 minutes until the lamb is tender.
3
In a separate pan, lightly fry the trimmed okra in a little oil for 5 minutes to reduce their sliminess, then add them to the lamb stew.
4
Simmer everything together for 20 more minutes until the okra is tender and the sauce is thick and flavorful, then serve over fluffy white rice.

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Did You Know?

The dried lime (noomi basra) used in this stew is actually the dried peel of the lime fruit, which is traditionally sourced from the ancient lime groves of Basra and is so prized in Iraqi cuisine that it's often considered more valuable than the fresh fruit itself, with some varieties selling for up to $200 per pound in specialty markets.

The Story Behind Margat Bamia Iraqi

This beloved stew traces its roots to ancient Mesopotamian cooking traditions, where okra was cultivated alongside wheat and barley in the fertile lands between the Tigris and Euphrates rivers. The dish evolved from traditional Persian influences brought through centuries of trade and cultural exchange, with the incorporation of dried lime and baharat spices reflecting the region's historical position as a crossroads of civilizations. The stew represents the heart of Iraqi culinary identity, passed down through generations of families who preserve these recipes as cultural treasures.