Okra-The Hero in Bamya

Hi Gardening and Wellness Friends 👋🏼

You can see how small we want the okra-it’s the most tender at this young stage

We are on the cusp of bountiful harvests of okra if they were planted as a last succession in August. The vegetable many have a love hate relationship with. It’s super easy to grow in the hot, humid summer weather of Florida, but if the pods go a single day over prime harvest, then they are tough and inedible. Truth be told, the only way I enjoy okra is pickled. I’ve had it fried, but pickled is my all-time favorite way to eat it.

Then I came to Egypt. I’ve tried so many new foods with different flavor profiles. One of the dishes being bamya, which literally translates to “okra” in Arabic. The key here is to harvest it young. Picked probably the day after it blooms, maybe an inch and a half to two inches long. Very tender. Depending on the region, whether north Africa, the Mediterranean, or west Asia they each have their own twist on the dish. It’s a hearty stew that’s a staple family meal. Simple ingredients-okra, onions, tomatoes and spices-with a twist of either beef, lamb or simply vegetarian.

I experienced this dish with lamb. It’s often enjoyed on Friday which is similar to our Sunday in America- a day of rest and worship. It’s a stew that simmers low and slow while the family gathers together. It’s served with rice and baladi (local) bread

Here’s what we need

• 1 pound bone in lamb shoulder or shank

• 500g okra small pods

• 2 medium onions, finely chopped

• 4 cloves garlic, minced

• 2 tbsp ghee or butter

• 2 tbsp tomato paste

• 4 medium tomatoes blended into a purée

• 1 tsp ground coriander

• 1 bay leaf

• 1 cinnamon stick

• 3 cups beef or lamb stock

• 1 lemon juiced

• Salt & black pepper to taste

• Fresh cilantro for garnish

How to Make:

In a pot heat ghee or butter and sear lamb until browned on all sides-set aside

In the same pot cook onions

Add garlic and ground coriander

Add tomato paste and puréed tomatoes

Simmer until thickened, maybe 5 minutes

Add the lamb back into the pot

Add stock, bay leaf, cinnamon stick, salt, and pepper

Cover and let simmer for about 45 minutes to an hour until lamb is tender

Stir in okra and cook 20 to 25 minutes, until just tender (avoid overcooking to keep them from becoming mushy)

Stir in lemon juice, adjust seasoning, and sprinkle with fresh cilantro

Serve with plain white rice, vermicelli rice, or Egyptian baladi bread to soak up the sauce.

Enjoy!

I hope this inspires you to try something new with the abundance from the end of our summer gardens. With fall on the way, this is a warm, hearty dish that will fill bellies and provide comfort.

Until next time…..

🌿To our health and the health of our gardens🌿

Tina