Best 3 Bamiehokra And Lamb Middle East Palestine Recipes

Bamieh okra, also known as bamia or bamya, is a delightful dish that showcases the harmonious blend of flavors from the Middle East, particularly Palestine. This hearty stew combines tender okra, succulent lamb, and a medley of aromatic spices, creating a captivating dish that tantalizes the taste buds. The okra, with its distinctively slimy texture, adds a unique dimension to the stew, while the lamb provides a rich and savory flavor. The symphony of spices, including cumin, coriander, and paprika, dances on the palate, adding warmth and depth to the dish. Bamieh okra is a versatile dish that can be customized to suit individual preferences. Whether you prefer a thicker or thinner consistency, more or less spice, or the addition of vegetables like tomatoes or potatoes, the possibilities are endless. Discover the diverse culinary heritage of Palestine through this collection of bamieh okra recipes, each offering a unique interpretation of this beloved dish. Embark on a culinary journey and savor the flavors of the Middle East in every bite.

Let's cook with our recipes!

HASHWEH ("RICE STUFFING") MIDDLE EAST, PALESTINE

Hashweh (

This is a VERY YUMMY rice stuffing recipe that is most commonly used in the Middle East. It is used to stuff lamb, chicken, and just about anything else you want! I will be posting recipes that will call for "hashweh"! *This recipe calls for lamb meat to be finely chopped, but I normally just use hamburger meat and it turns out AWEOMSE! :) Also, just a personally preference, but this really tastes great with both the almonds and the pine nuts! Enjoy!

Provided by Palis Favorites

Categories < 60 Mins

Time 35m

Yield 6-8 , 6-8 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 lbs lamb, finely chopped
2 cups rice
1 cup pine nuts, and or 1 cup blanched almond
2 teaspoons salt
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
3 1/2 cups water or 3 1/2 cups broth
1/4 cup butter

Steps:

Brown meat lightly in butter. Add rice, salt, and spices. Stir for 2 minutes.
Add 3 1/2 cups of hot water. Bring to boil. Cover and simmer over low heat for 25 minutes.
Add the sauteed pine nuts and/or blanched almonds. Mix well. Mixture is ready to stuff lamb, chicken, etc.
This can be also served seperately. If you are going to do this instead of stuffing a chicken, etc., simmer it 5 more minutes or until rice is very tender.
*I also add one 20 oz. can of chick peas to this recipes, adding it the same time I add the pine nuts and almonds, and it turns out just wonderful! Enjoy!

Nutrition Facts : Calories 625, Fat 34.8, SaturatedFat 10.8, Cholesterol 80.3, Sodium 1072.6, Carbohydrate 55, Fiber 2, Sugar 0.9, Protein 23.4

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

Ingredients

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

BAMIEH(OKRA) AND LAMB (MIDDLE EAST, PALESTINE)

Bamieh(Okra) and Lamb (Middle East, Palestine) image

This is a tomato sauce based recipe that uses okra. With the lamb meat flavor it tastes great over rice! Not hard to make at all either =) Also, you can substitute the lamb meat for chicken, it comes out just as delicious!

Provided by Palis Favorites

Categories Stew

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 lb lamb (depending on family size, normally about 4 decent sized pieces)
1 onion
2 bay leaves
2 lbs okra (fresh or frozen)
3 garlic cloves
2/3 cup oil
3 ripe tomatoes, finely chopped or 12 ounces tomato sauce
1/2 teaspoon coriander
1 lemon, juice of
3 teaspoons salt
1/2 teaspoon pepper

Steps:

Wash lamb meat well and place in pot of boiling water with salt and bay leaves.
When the meat boils scoop off all the froth that forms, and let boil until it is fully cooked (about 2 1/2 hours, of if using a pressure cooker about 30 minutes).
When all the froth is gone add diced onion to the lamb meat.
Add the tomato sauce or diced tomatoes into the pot as well, let boil for about ten minutes.
Wash fresh okra, cut off stems, and dry thoroughly (frozen okra thaw and dry thoroughly).
Fry in hot oil until light brown and tender, and add the garlic to saute in the same oil. Remove from the oil and add lemon juice and spices and add the okra and garlic to the lamb meat.
Let boil about 20 minutes longer and then turn off. Serve over rice!

Nutrition Facts : Calories 598.8, Fat 48.1, SaturatedFat 10.2, Cholesterol 60, Sodium 1814, Carbohydrate 26.2, Fiber 10.2, Sugar 6.3, Protein 22.1

Tips and Conclusion:

When choosing lamb, look for meat that is a deep red color with a fine texture. Avoid meat that is excessively fatty or has a strong odor.
Bamieh okra can be cooked in a variety of ways, but the most common method is to stew it in a tomato-based sauce. To prevent the okra from becoming slimy, add it to the pot last and cook it for only a short period of time.
If you don't have fresh bamieh okra, you can use frozen or canned okra. If using frozen okra, thaw it completely before cooking. If using canned okra, rinse it well and drain it before using.
Bamieh okra and lamb is a hearty and flavorful dish that is perfect for a family meal. It can be served with rice, pita bread, or vegetables.
To make the dish more flavorful, use a combination of fresh and dried spices. Common spices used in Middle Eastern cuisine include cumin, coriander, paprika, and turmeric.
If you have any leftovers, they can be stored in the refrigerator for up to 3 days. You can also freeze the leftovers for up to 3 months.

Conclusion: Bamieh okra and lamb is a delicious and nutritious dish that is easy to make. It is a great way to enjoy the flavors of the Middle East. With its combination of tender lamb, flavorful okra, and aromatic spices, this dish is sure to be a hit with your family and friends.