Bamia: Meat & Okra Stew

Photo: MichelleM227

Our Bamia is a thicker soup as opposed to chili. We ladle it over an olive oil/ vermicelli mix similar to Rice-A-Roni. Instead of the Baharat, you can substitute the following: 1/2 t Cumin, 1 t Coriander and 1/8 t Allspice.

Yield: 8 servings
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  • 2 tablespoon(s) Olive oil
  • 2 pound(s) Stew meat** or Lamb 1/2 in cubed
  • 1 med Onion fine chop
  • 4 clove(s) Garlic minced
  • 2 tablespoon(s) Baharat
  • 1 teaspoon(s) Salt
  • 1/2 teaspoon(s) Pepper
  • 6 ounce(s) can Tomato Paste
  • 12 cup(s) Water
  • 28 ounce(s) canned Diced Tomatoes
  • 2 pound(s) Okra


  1. In large saucepan brown the meat in the olive oil. Put meat aside.
  2. (If meat became too wet, wipe pan out with paper towel. Use additional
  3. T oil and bring back up to heat.)

  4. Add onion to pan.Saute till soft. 5 min. Add garlic. Saute 30 seconds.

  5. Add spices. Saute til aromatic, 30 seconds.

  6. Add tomato paste (with a little of the water) until well blended.
  7. Add back in the meat (its collected juice), the rest of the water, diced tomatoes and okra.
  8. Bring to boil.

  9. Reduce heat to low. Partially cover. Cook 1 hour. Uncover and cook 1/2 hour more or until meat is tender and done.

  10. The sauce should thicken as it cooks. If not, add a bit of corn starch/water slurry.

  11. Serve over rice.

  12. Enjoy!

  13. ** John likes Beef Round Sirloin Tip Roast**
February 2014

This recipe is a personal recipe added by MichelleM227 and has not been tested or endorsed by MyRecipes.

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