Ingredients with Measurements:
- 1 pound fresh okra, trimmed and sliced
- 1 can (14.5 ounces) diced tomatoes
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- Salt and pepper, to taste
- 2 cups water
- 1/4 cup chopped fresh parsley
- Lemon wedges, for serving
Special Equipment Needed:
- Large pot or Dutch oven with lid
- Wooden spoon or spatula
Step-by-Step Instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the chopped onion and sauté until softened and translucent, about 5 minutes.
3. Add the minced garlic and sauté for another minute, stirring constantly.
4. Add the sliced okra to the pot and stir to combine with the onion and garlic.
5. Add the diced tomatoes, ground cumin, ground coriander, paprika, cayenne pepper, salt, and pepper to the pot. Stir to combine.
6. Pour in the water and bring the mixture to a boil.
7. Reduce the heat to low, cover the pot, and simmer for 30 minutes, stirring occasionally.
8. After 30 minutes, remove the lid and continue to simmer for another 10-15 minutes, or until the okra is tender and the sauce has thickened.
9. Stir in the chopped fresh parsley and remove from heat.
10. Serve hot with lemon wedges on the side.
- Time:
Preparation time: 15 minutes
- Cooking time: 45 minutes
Temperature:
- Medium-high heat for sautéing
- Low heat for simmering
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 130 per serving
- Fat: 6g
- Carbohydrates: 17g
- Protein: 4g
- Fiber: 6g
- Sodium: 290mg
Substitutions for ingredients:
- Fresh okra can be substituted with frozen okra.
- Fresh parsley can be substituted with fresh cilantro or dried parsley.
Variations:
- Add diced chicken or lamb to the pot for a meatier version of the dish.
- Substitute the water with chicken or vegetable broth for added flavor.
- Add diced potatoes or carrots to the pot for a heartier dish.
Tips and Tricks:
- To reduce the sliminess of the okra, rinse it with vinegar and water before slicing.
- If the sauce is too thin, remove the lid and simmer for a few more minutes to thicken it.
- This dish tastes even better the next day, so feel free to make it ahead of time.
Storage Instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the leftovers in a pot over medium heat until heated through.
Presentation Ideas:
- Serve the dish in a large bowl or on a platter with lemon wedges on the side.
- Garnish with additional fresh parsley or cilantro.
Garnishes:
- Lemon wedges
- Fresh parsley or cilantro
Pairings:
- Serve with rice or crusty bread to soak up the sauce.
Suggested Side Dishes:
- Greek salad
- Hummus and pita bread
- Roasted vegetables
Troubleshooting Advice:
- If the okra is still slimy after cooking, try adding a tablespoon of lemon juice to the pot.
Food Safety Advice:
- Make sure to wash your hands and all utensils and surfaces before and after handling raw meat or vegetables.
Food History:
- Bamia is a popular Middle Eastern dish that is traditionally made with okra, tomatoes, and lamb.
Flavor Profiles:
- This dish is savory, slightly spicy, and has a tangy flavor from the tomatoes and lemon.
Serving Suggestions:
- Serve hot with rice or crusty bread and a side salad.
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Region: Middle Eastern