Okra And Tomato Stew

Okra Tomato Stew

In most of the Middle East, okra is known as bamia or bamya. In Syria, Tunisia, Egypt, Albania, Greece, Bulgaria, Iran, Iraq, Jordan, Lebanon, Turkey, and Yemen, and other parts of the eastern Mediterranean, including Cyprus and Israel, okra is widely used in a thick stew made with vegetables, meat, or both. The recipe we will be showing you is a Okra and Tomato Stew, which can be made quickly as a side dish to any savory meal.

Okra And Tomato Stew
Prep time
Cook time
Total time
Okra and Tomato Stew Recipe
Recipe type: Side, Salad
Cuisine: Middle Eastern
Serves: 3-4
  • 1 pound Frozen Okra (can use fresh as well)
  • 1 teaspoon Chicken Powder
  • 3 Garlic Cloves (chopped)
  • 3 Tablespoons of Tomato Paste
  • ¼ teaspoon Salt
  • ¼ teaspoon Pepper
  • 1 Tablespoon Olive Oil
  • 1 Tablespoon Lemon Juice
  1. Add frozen Okra to strainer and let defrost.
  2. Chop Garlic cloves very small.
  3. When Okra is defrosted, add to a cooking pan
  4. Add Oil and Garlic to pan with Okra, cook on medium heat for 5 minutes, stirring occasionally.
  5. Add Water till Okra is almost fully covered. Now add Chicken Powder, Tomato Paste, Salt, Pepper, and Lemon Juice - Mix together.
  6. Turn heat to high and bring contents to boil.
  7. Once boiling, reduce heat and simmer on med-low for 30 minutes.
  8. Enjoy!


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