Bamieh middle eastern okra stew –Hey y’all! Today, we’re diving into a delicious dish that’s got that warm, cozy vibe we all love. Get ready for Bamieh, a Middle Eastern Okra Stew that’s not just a dish, but a whole experience. It’s perfect for gathering around the table with folks you love. Let’s whip this up together!
Bamieh (Middle Eastern Okra Stew)
Feast your eyes on this beautiful creation:
This dish is a celebration of flavors and textures, bringing together the richness of okra and spices to create something truly unforgettable. Here’s what you’ll need to get started:
Ingredients
- 1 pound okra, sliced
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 pound tomatoes, diced (or canned, if you’re in a pinch)
- 1/4 cup olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- Salt and pepper to taste
- 4 cups vegetable broth or water
- Fresh cilantro for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onions and sauté until they become translucent.
- Add the minced garlic and cook for another minute until fragrant. Make sure not to burn the garlic!
- Stir in the diced tomatoes, and allow them to simmer until they’re soft—about 5-7 minutes.
- Now it’s time for the star of the show—add the sliced okra! Stir everything together and let it cook for about 10 minutes, allowing those flavors to marry.
- Sprinkle in the ground cumin, coriander, paprika, salt, and pepper. Mix well.
- Pour in the vegetable broth or water, bring the mixture to a gentle simmer, and let it cook for about 20-25 minutes or until the okra is tender.
- To finish, garnish with fresh cilantro! You can’t go wrong with that bright touch.
And there you have it, y’all! Serve this Bamieh over some warm rice or with crusty bread to soak up all that savory sauce. It’s good vibes all around when you share this dish with family and friends. So gather your crew, dig in, and enjoy every bite of this delightful stew!