Best 4 Armenian Okra Recipes

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Embark on a culinary journey to Armenia with our delectable Armenian okra recipes. Discover the vibrant flavors and unique cooking techniques that make Armenian cuisine so beloved. From the classic Bamya Stew, a hearty and flavorful okra stew, to the tantalizing Okra Salad, a refreshing and tangy side dish, our collection offers a diverse range of dishes to satisfy every palate. Explore the depths of Armenian cuisine as you explore these delicious recipes, each one a testament to the country's rich culinary heritage.

Let's cook with our recipes!

BAMIEH (MIDDLE EASTERN OKRA STEW)



Bamieh (Middle Eastern Okra Stew) image

A fabulous, flavor-filled recipe that's great for leftovers. Every Middle Eastern country has its own spin on this dish, but this one is predominantly the Yemeni version. Serve over basmati rice.

Provided by E A Bowes

Categories     Soups, Stews and Chili Recipes     Stews

Time 2h20m

Yield 8

Number Of Ingredients 13

2 tablespoons vegetable oil
2 large onions, chopped
salt and ground black pepper to taste
2 pounds cubed lamb stew meat
3 tablespoons ground cinnamon
1 ½ teaspoons ground cumin
1 ½ teaspoons ground coriander
1 ½ tablespoons garlic paste
5 (14.5 ounce) cans canned diced tomatoes, drained
1 ½ tablespoons tomato paste
2 beef bouillon cubes
4 cups boiling water
2 pounds frozen sliced okra

Steps:

  • Heat the vegetable oil in a large pot over medium heat. Stir in the onion, salt and black pepper; cook and stir until the onion has softened and turned a light golden brown, about 10 minutes.
  • Add the lamb, cinnamon, cumin, coriander, and garlic paste. Cook on medium heat until the lamb starts to brown, 10 to 15 minutes, stirring occasionally. Stir in the tomatoes and tomato paste; cook and stir for another 5 minutes.
  • Dissolve the beef bouillon cubes in 4 cups of boiling water. Pour the broth into the pot with the lamb and stir in the okra. If necessary, add water to cover the okra. Cover and simmer for 30 minutes, stirring occasionally. Remove the cover and cook for another 45 minutes to 1 hour until the lamb is very tender and the stew reaches your desired thickness.

Nutrition Facts : Calories 261.7 calories, Carbohydrate 22.6 g, Cholesterol 53.5 mg, Fat 8.3 g, Fiber 7 g, Protein 21.6 g, SaturatedFat 2.2 g, Sodium 778.5 mg, Sugar 11.8 g

ARMENIAN VEGETABLE STEW



Armenian Vegetable Stew image

Provided by Claire S. Kedeshian

Categories     Soup/Stew     Fruit     Tomato     Stew     Vegetarian     Apple     Eggplant     Bell Pepper     Zucchini     Fall     Vegan     Okra     Gourmet     New York

Yield Makes 6 to 8 servings

Number Of Ingredients 15

1 pound eggplant (1 large), cut into 1-inch cubes
1 1/2 pounds zucchini (2 medium), cut into 1-inch cubes
2 green, red, or yellow bell peppers, cut into 1-inch pieces
1 (1/2-pound) sweet apple such as Fuji or Gala, peeled, halved, cored, and cut into 1-inch cubes
1 large onion, chopped
2 garlic cloves, chopped
2 tablespoons olive oil
1 (28-ounce) can whole tomatoes in juice, chopped and juice reserved
1 (10-ounce) package frozen cut okra
2 tablespoons tomato paste
1 1/4 teaspoons salt
1/2 teaspoon black pepper
3 tablespoons fresh lemon juice
1/4 cup chopped fresh flat-leaf parsley
Accompaniment: rice pilaf or steamed bulgur

Steps:

  • Cook eggplant, zucchini, bell peppers, apple, onion, and garlic in oil in a 5-quart heavy pot over moderately low heat, uncovered, stirring occasionally, until vegetables are softened, about 40 minutes. Stir in tomatoes with juice, okra, tomato paste, salt, and pepper and cook, covered, stirring occasionally, until stew is slightly thickened, 15 to 20 minutes. Remove from heat and stir in lemon juice. Cool, uncovered, and serve warm or at room temperature. Stir in parsley and salt to taste just before serving.

OKRA PILAF



Okra Pilaf image

This is my very favorite rice recipe. I've served it many times and it's always received rave reviews. I hope you will enjoy it as much as I do.

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 8

4 bacon strips, cut into 1/2-inch pieces
1 medium onion, chopped
1/2 cup chopped green pepper
1 cup sliced fresh or frozen okra, thawed
2 medium tomatoes, peeled, seeded and chopped
1/2 teaspoon salt, optional
1/4 teaspoon pepper
3 cups cooked rice

Steps:

  • In a large skillet, cook the bacon until crisp; remove with a slotted spoon to paper towel to drain. Saute onion and green pepper in drippings for 6-8 minutes or until tender. , Stir in the okra, tomatoes, salt if desired and pepper; cook over medium heat for 5 minutes. Add rice; cook for 10-15 minutes or until okra is tender and liquid is absorbed. Crumble bacon; stir into rice mixture.

Nutrition Facts : Calories 134 calories, Fat 2g fat (0 saturated fat), Cholesterol 6mg cholesterol, Sodium 97mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges

BAKLAZHANNAIA IKRA (POOR MAN'S CAVIAR)



Baklazhannaia Ikra (Poor Man's Caviar) image

Provided by William Grimes

Categories     dips and spreads, appetizer

Time 2h45m

Yield 3 cups

Number Of Ingredients 11

1 large eggplant (about 2 pounds)
1 cup finely chopped onions
6 tablespoons olive oil
1/2 cup finely chopped green pepper
1 teaspoon finely chopped garlic
2 large tomatoes, peeled, seeded and finely chopped
1/2 teaspoon sugar
2 teaspoons salt
Black pepper
2 to 3 tablespoons lemon juice
Dark rye or pumpernickel or sesame-seed crackers, for serving.

Steps:

  • Heat the oven to 425 degrees. Bake the eggplant on a baking sheet in the center of the oven, turning it over once or twice, until it is soft and its skin is charred and blistered, about 1 hour.
  • Meanwhile, in a skillet, cook the onions in 4 tablespoons oil over medium heat until they are soft but not brown, 6 to 8 minutes. Stir in the green pepper and garlic and cook, stirring occasionally, for 5 minutes longer. With a rubber spatula, scrape the contents of the skillet into a mixing bowl.
  • Remove the skin from the baked eggplant with a small, sharp knife, then chop the eggplant pulp finely, almost to a pure. Add it to the mixing bowl and stir in the tomatoes, sugar, salt and a few grindings of black pepper. Mix together thoroughly. Heat the remaining 2 tablespoons oil in the skillet over moderate heat and pour in the eggplant mixture. Bring to a boil, stirring constantly, then turn the heat to low, cover the skillet, and simmer for 1 hour.
  • Uncover and cook 30 minutes, stirring from time to time, until all the moisture in the pan has evaporated and the mixture is thick enough to hold its shape in a spoon. Stir in 2 tablespoons lemon juice and taste for seasoning, adding salt, pepper and lemon juice to taste. Transfer the “caviar" to a mixing bowl and chill, covered with plastic wrap, until ready to serve. Serve on squares of bread or on sesame-seed crackers.

Nutrition Facts : @context http, Calories 178, UnsaturatedFat 11 grams, Carbohydrate 14 grams, Fat 14 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 610 milligrams, Sugar 8 grams

Tips:

  • Choose fresh, tender okra: Look for pods that are deep green in color and have no blemishes. Avoid okra that is slimy or has brown spots.
  • Trim the okra: Cut off the stem end and the tip of each okra pod. You can also peel the okra if desired.
  • Soak the okra in vinegar: This helps to remove the okra's sliminess. Soak the okra in a bowl of vinegar for 30 minutes before cooking.
  • Cook the okra quickly: Overcooking will make the okra slimy. Cook the okra for just a few minutes, until it is tender but still slightly crunchy.
  • Use a variety of spices and herbs: Armenian okra is typically seasoned with a variety of spices and herbs, such as garlic, cumin, coriander, paprika, and mint. Experiment with different combinations of spices to find your favorite flavor profile.
  • Serve the okra hot or cold: Armenian okra can be served as a hot dish or a cold salad. It is also a popular ingredient in soups and stews.

Conclusion:

Armenian okra is a delicious and versatile dish that can be enjoyed in many different ways. With its unique flavor and texture, it is a popular dish in many cultures around the world. Whether you are looking for a new side dish, a main course, or a soup or stew ingredient, Armenian okra is a great option. So next time you are looking for something new to try, give Armenian okra a try. You won't be disappointed!

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