The Best Two Authentic Egyptian Okra (Bamya)

 

 

We, as Egyptians, are famous for many Arabic recipes. In fact, we put our own mark on any Arab food, simply because eating is linked to all our special occasions.

That is why we have modified many recipes, which over time seem to have been invented by us

Among these recipes are Molokhia,Kofta Dawood Basha , Kebab Halla, as well as okra

 

In this post, I will share with you the two most famous Egyptian ways to make okra.

The first recipe is using tomato and meat sauce, and this recipe is eaten by Egyptians in the capital and major cities inside such as Egypt. This recipe is served with white rice or vermicelli rice

The second recipe is okra with white sauce or (Wikah ), as we Egyptians call it.

This recipe is usually eaten in the cities of Upper Egypt and the Egyptian countryside and served with pita bread.

 

Authentic Egyptian Okra (Bamya) with tomato sauce.

INGREDIENTS

  

1. Half kilo beef meat (any kind)
2. Half kilo frozen okra size zero
3. 2 tablespoons ghee
4. 1 teaspoon black pepper
5. 1 teaspoon cardamom
6. 1 Teaspoon salt
7. 1 teaspoon dried coriander
8. 1 teaspoon crushed Laurea paper
9. 1 teaspoon ground cinnamon
10. 1 teaspoon seven spices
11. 2 medium onions chopped
12. 5 cloves minced garlic
13. 2 cups tomato juice
14. 2 cups hot water

INSTRUCTIONS

 

1. In a frying pan, put a tablespoon of ghee
2. Put half a kilo of meat in the pot
3. Add half a spoon of black pepper, half a spoon of ground cinnamon, a quarter spoon of cardamom, crushed Laurea paper and half a spoon of seven spices.
4. Stir the meat well over high heat for 5 minutes (the fire must be high to ensure that the meat does not come out any liquid)
5. Add 1 medium onion, chopped and 3 minced garlic cloves
6. stir the meat, onions and garlic over a high heat for 5 minutes
7. Add tomato juice and remove it from the peel
8. Add 2 cups of hot water
9. Leave it for 5 minutes until it starts to boil then Reduce the temperature and leave it for 25 minutes
10. In a cooking pot, put a tablespoon of ghee, a chopped medium onion, and two cloves of garlic
11. Stir the onions and garlic well, then add the okra, a quarter spoon of black pepper and a quarter of a spoon of dry coriander, and stir for 5 minutes.
12. When the meat begins to cook (after 25 minutes), add the okra
13. Add a pinch of salt and black pepper, then leave the okra until it begins to boil (for about 5 minutes).
14. Put the okra, meat and tomato sauce in a casserole
15. Put the casserole in the oven at 200 degrees on the middle rack (make sure the oven and grill are on) for 15 minutes.
16. After 15 minutes, this will be the final look

The garlic dip should be somewhat light, because it becomes heavy after placing it in the refrigerator

 

 

Egyptian Green Okra (Bamya Khadra – Wikah ) .

 

 

INGREDIENTS

  

1. Half kilo okra (medium size)
2. 1 Green coriander (paper only)
3. 7 garlic cloves minced
4. 2 tablespoons dried coriander
5. 1 teaspoon salt
6. 1 teaspoon black pepper
7. 2 cups Meat or chicken broth

INSTRUCTIONS

 

1. Cut the okra into small rings
2. Put 2 cups of broth in the cooking pot on the stove
3. Add the okra rings and let it simmer (for 10 minutes)
4. After 5 minutes, add 4 minced garlic cloves and mix them well with the okra
5. Put the okra in the blender and mix it only once (it should be somehow coarse)
6. Final shape after mixing
7. Stir the mixture well, then reduce the heat and leave it for 10 minutes
8. using the blender, put the green coriander leaves and a quarter cup of broth and mix them (One minute before turnning the stove Off)
9. In a cooking pot, put 1 tablespoon of ghee and 3 minced garlic cloves
10. Stir the garlic well, and when it begins to turn golden, add a teaspoon of dried coriander and a pinch of salt
11. Put garlic and coriander on the okra
12. Put green okra on a serving plate

 

 

 

 

 

 

Resource : Bamya Middle Eastern Okra Stew