Tender okra pods simmered in a fragrant tomato sauce with garlic, coriander, and tender beef chunks. This comforting Egyptian stew is a beloved weeknight dinner served over fluffy white rice.
Nutrition & Info
Equipment Needed
Instructions
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1
Heat one tablespoon of ghee in a heavy pot over high heat. Brown the beef cubes on all sides for five minutes until deeply seared and caramelized.
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2
Add diced onion to the beef and cook for five minutes until softened. Add garlic and cook one minute more until fragrant throughout the entire pot.
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3
Pour in crushed tomatoes and water, season with cumin, salt, and pepper. Bring to a boil, then simmer covered for forty-five minutes until beef is tender.
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4
Meanwhile, heat remaining ghee in a skillet and saute the trimmed okra with ground coriander for five minutes until lightly browned and the raw taste is removed.
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5
Add the sauteed okra to the simmering beef stew. Cook together uncovered for fifteen minutes until the okra is tender and the sauce has thickened nicely.
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6
Finish with a generous squeeze of lemon juice to brighten the flavors. Serve the bamya ladled over steamed white rice with warm bread on the side.
Did You Know?
Egyptian grandmothers insist that the secret to perfect bamya is never stirring the okra once added, as this prevents it from becoming slimy in the stew.
Chef's Notes
Equipment Tips
- large heavy pot
- skillet
- wooden spoon
- sharp knife
The Story Behind Bamya
Bamya is one of Egypt's most beloved home-cooked stews, representing the comforting everyday cuisine that Egyptian families gather around. The dish showcases the Egyptian technique of sauteing okra separately with coriander before adding it to the stew, which reduces sliminess and intensifies flavor. Every Egyptian household has their own version passed down through generations.
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