Quick Weeknights · Egyptian
Egyptian Bamiya
Tender okra braised in a bright, acidic tomato and garlic sauce makes for a deeply satisfying stew.
Why This Works
The acidity of the lemon and tomatoes effectively prevents the okra from developing an unpleasant texture.
The Upgrade
Add a few cubes of seared lamb or beef at the start for a heartier meal.
Chef's Secret
Michelin TechniqueAlways trim the stems carefully without cutting into the pod itself; exposing the inner seeds causes the stew to become slimy.
Ingredients
Total time including resting: 40 min
Directions
Sauté the diced onion in a medium pot over medium heat until translucent and soft.
6 minAdd the crushed garlic and ground coriander, blooming the spices until aromatic.
2 minStir in the tomato purée and vegetable broth; bring to a simmer.
5 minCarefully add the okra to the sauce; do not over-stir to avoid the okra becoming slimy.
2 minCover the pot and simmer on low heat until the okra is tender when pierced with a fork.
20 minCheck that the sauce is thick enough to coat the back of a spoon.
3 minFinish by stirring in the fresh lemon juice to balance the savory tomatoes.
1 minWine Pairing
Sangiovese
Red Wine
The BottleBadia a Coltibuono Chianti Classico
The bright acidity and tomato-like qualities of Sangiovese mirror the bamiya stew's sauce. The wine's rustic tannin structure balances the mucilaginous texture of the okra.
Nutrition per Serving
180
calories
6g
protein
22g
carbs
4g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Coriander Rice
Simple steamed rice garnished with fresh cilantro provides a light, fragrant bed for the tomato-rich okra stew.
Ingredients
Directions
Rinse the rice under cold water until the starch runs clear, then drain thoroughly.
Combine the rice, water, butter, and salt in a medium heavy-bottomed pot.
Bring to a boil over medium-high heat, then reduce to the lowest heat setting.
Cover with a tight-fitting lid and simmer for 15 minutes without lifting.
Remove from heat and let sit, covered, for 5 minutes to steam.
Gently fluff the rice with a fork and fold in the fresh cilantro just before serving.
Side Dish
Garlic Yogurt Dip
A dollop of thick yogurt with grated garlic acts as a cooling, creamy counterpoint to the acidic, tomato-based stew.
Ingredients
Directions
In a chilled ceramic bowl, whisk the Greek yogurt until perfectly smooth.
Fold in the finely grated garlic and kosher salt, ensuring even distribution.
Transfer the mixture to a serving vessel, smoothing the surface with the back of a spoon to create a gentle well.
Drizzle the olive oil in a circular motion over the center.
Finish with a light dusting of dried mint.
Serve immediately alongside the hot Bamiya to provide a cooling temperature contrast.
Member Reviews
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Perfect Egyptian flavors. Followed it step by step and it was flawless.
Made this tonight and it disappeared in minutes. Adding it to the rotation.