Best 2 Bamia Sweet And Sour Okra Recipes

Step into a culinary adventure with Bamia, a delightful dish bursting with sweet and sour flavors. This classic okra stew, originating from the vibrant lands of the Middle East, captivates taste buds with its harmonious blend of tangy tomatoes, sweet bell peppers, and tender okra. Embark on a flavor journey as we explore enticing variations of Bamia, each offering a unique twist on this beloved dish.

From the traditional Egyptian Bamia, featuring a rich tomato-based sauce and aromatic spices, to the Lebanese-style Bamia, where okra mingles with tangy tamarind and earthy pomegranate molasses, the variations of Bamia are as diverse as they are delicious. Discover the secret to creating a perfectly balanced sauce, where the sweetness of the tomatoes and bell peppers dances in harmony with the tangy tamarind and pomegranate molasses. Learn the art of selecting the freshest okra, ensuring a tender and succulent texture that melts in your mouth. Dive into the world of Bamia and let your taste buds experience a symphony of flavors.

Check out the recipes below so you can choose the best recipe for yourself!

BAMIA (SWEET AND SOUR OKRA)

Bamia (Sweet and Sour Okra) image

Provided by Food Network

Time 35m

Number Of Ingredients 6

Ingredients

1 pound small okra pods
2 tablespoons olive oil
1 tablespoon honey
Salt and freshly ground black pepper, to taste
1 tablespoon freshly squeezed lemon juice
1/2 cup water

Steps:

Wash the okra and pat it dry with paper towels. Top and tail it, discarding any blemished or hard pods. Heat the olive oil in a heavy saucepan and saute the okra in the oil for 3 to 5 minutes, turning each pod once. Add the honey, salt, pepper, lemon juice, and water. Cover, lower the heat, and simmer for 15 minutes, adding more water if necessary. Serve hot.

SWEET AND SOUR LAMB WITH OKRA (BAMIA)

Sweet and Sour Lamb With Okra (Bamia) image

Provided by Marian Burros

Categories dinner, main course

Time 2h

Yield 8 servings

Number Of Ingredients 13

Ingredients

2 pounds boneless shank or shoulder lamb, cut into 1- to 1 1/2-inch cubes
Freshly ground black pepper and salt to taste
1 small chopped onion
Dash turmeric
3 1/2 cups water
3 large stalks celery, sliced
1 pound fresh okra, washed and trimmed
2 heaping tablespoons tomato paste
6 tablespoons lemon juice
2 tablespoons finely chopped parsley
1 tablespoon finely chopped celery leaves
1/2 cup coarsely chopped fresh mint
3 tablespoons sugar or to taste

Steps:

Sprinkle lamb cubes with pepper. Cover with cold water and bring to boil. Boil 15 to 20 minutes. Drain and rinse lamb in cold water.
Return to pot with onion. Sprinkle turmeric over lamb and add a few dashes of pepper. Pour in 3 cups cold water. Cover partially and cook over medium heat about one hour, until lamb is cooked about half way.
Add celery stalks and cook another 45 minutes to one hour, adding additional water, if necessary, to cover three-quarters of the meat.
Add okra and tomato paste. When mixture begins to boil add lemon juice and season with salt. Add additional water, if necessary. Cook 15 minutes longer.
Stir in parsley, celery leaves and mint; simmer partially covered for 15 minutes longer.
Add sugar and cook a few minutes longer. Serve over rice.

Nutrition Facts : @context http, Calories 790, UnsaturatedFat 35 grams, Carbohydrate 13 grams, Fat 78 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 40 grams, Sodium 777 milligrams, Sugar 7 grams, TransFat 0 grams

Tips for Making Bamia Sweet and Sour Okra:

Choose fresh, young okra. This will ensure that the okra is tender and flavorful.
Trim the okra before cooking. Cut off the stem and blossom ends of the okra.
Soak the okra in water for 30 minutes before cooking. This will help to reduce the okra's sliminess.
Use a large pot or Dutch oven to cook the okra. This will give the okra plenty of room to cook evenly.
Add the okra to the pot or Dutch oven along with the olive oil, onions, garlic, and spices. Cook over medium heat for 10 minutes, stirring occasionally.
Add the tomatoes, tomato sauce, and water to the pot or Dutch oven. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the okra is tender.
Stir in the lemon juice, sugar, and salt. Cook for an additional 5 minutes, or until the sauce has thickened.
Serve the bamia sweet and sour okra hot or cold.

Conclusion:

Bamia sweet and sour okra is a delicious and easy-to-make dish that is perfect for any occasion. The combination of sweet, sour, and savory flavors is sure to please everyone at the table. So next time you're looking for a new and exciting way to prepare okra, give this recipe a try. You won't be disappointed!

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