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This hearty Lebanese Okra Stew is comfort food at its best! Lebanese cuisine includes many variations of stews served with rice. These dishes are served so commonly, there is a dedicated word in Arabic – “Yakhni”.
Okra Stew- Bamia
In this Lebanese okra stewrecipe, tender beef and okra are stewed in a delicious rich tomato sauce and then served over Lebanese Vermicelli rice.
Okra stew is one of those comforting Middle Eastern dishes- just like Beef and Green Bean Stew, Beef Stew with Lima Beans, and Peas and Carrots Stew.
Okra translates to “Bamiya, Bamia, Bamieh, bemyeh, or bamiya” in Arabic.
This recipe is also known as yakhnit bamia, which translates to “okra stew”
What you Need to Make Lebanese Okra Stew (Bamia w Riz)
(Scroll down to recipe card for exact measurements)
Beef tips
Frozen baby okra
Olive oil
Garlic cloves
Onion
Ground all spice
Ground cinnamon
Ground black pepper
Tomato paste
Fresh tomatoes
Pomegranate Molasses or lemon juice
What Kind of Meat is Used in Lebanese Okra Stew?
You’ll want a type of beef that is tender and will cook quickly. I use sirloin steak, cut into bite size tips in this recipe. Sirloin steak is a typically tender pieces of meat cut from larger roasts such as sirloin tenderloin. You’ll want to avoid tougher cuts of meat such as chuck or beef stew cubes, although you can still use it especially if you own a pressure cooker. Just keep in mind that it will take longer to cook.
How Do you Make Lebanese Bamieh Recipe:
- Sauté the onion and garlic.
- Add and sauté the beef tips with spices.
- Add in water and cook until beef is tender.
- While beef is cooking, I like to cook my okra in the air fryer for about 10 minutes at 380 F.
- Once beef is tender, add the okra, cover the pot and cook until okra is soft.
- Add in fresh tomatoes and tomato paste.
- Simmer until thick, then add a dash of pomegranate molasses or lemon juice for extra flavor and enjoy!
Tips for Making the Best Okra Stew Recipe:
- Cook the beef until super soft and tender before adding the okra and the tomatoes.
- Cook the okra with one tablespoon of olive oil in your air fryer before adding it the stew. This will help the okra hold shape, rather than becoming slimy in texture.
- Add a dash of pomegranate molasses or lemon juice for extra tanginess and more flavor.
Frequently Asked Questions?
What does okra taste like?
Okra has a mild, somewhat grassy taste. If you don’t normally like the texture of okra, you’ll love this one using frozen okra rather than fresh ones.
What to Eat with Mediterranean okra recipe:
We enjoy this recipe served over Lebanese vermicelli rice, but you can substitute the rice for quinoa or bulgur or just enjoy it with a side salad of you choice.
How to store leftover Bamieh w Riz:
Leftovers last for 3-4 days tightly covered in the fridge. This is one of those recipes that gets better on day 2 and 3.
Enjoy!
Other Lebanese Stews- Yakhni You’ll Love:
Beef Stew with Lima Beans
Beef Stew with peas and carrots ( Bazella W Riz)
Lebanese Beef and Green Bean Stew
If you’ve tried this healthy Lebanese Okra Stew recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it.
Bamieh W Riz
Lebanese Okra Stew
Yield: 6
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
This Lebanese okra stew is made with tender beef and okra stewed in a delicious rich tomato sauce.
Ingredients
- 2 lb baby okra- frozen bags
- 1 lbsirloin steak-cut into 1 inch pieces
- 2 tablespoons olive oil
- 6 garlic cloves- cut into round pieces or diced
- 1 large onion- diced
- 1 teaspoon ground all spice
- 1/2 tsp ground black pepper
- 1 teaspoon ground cinnamon
- 2 tablespoons tomato paste
- 2 ripe tomatoes- diced
- 1 tablespoon pomegranate molasses- If available or lemon juice
- 1 teaspoon salt- or to taste
- 3 cups water
Instructions
- In a medium size non-stick pot over medium-high heat, heat olive oil, then add the onions, salt and garlic. Sauté for about 5-8 minutes or until onion is wilted but not browned.
- Add beef tips and spices. Mix well with the onion and garlic mixture. Cook for 10 minutes, stirring frequently to ensure all sides of beef and are cooked.
- Add water and bring mixture to a boil.
- Lower heat to medium low, cover the pot and simmer for additional 25-35 minutes or until beef is tender.
- Add the okra, cook for 10 minutes, until soft.
- Add tomato paste and fresh diced tomatoes. Mix well to incorporate everything together and cover the pot. Simmer for additional 10 minutes until sauce thickens.
- Stir in pomegranate molasses, taste and adjust salt.
- Serve over Lebanese rice if you'd like and enjoy!
Notes
- You can substitute pomegranate molasses with 2 tablespoons of lemon juice.
- You can use beef stew chunks instead of beef sirloin, but just keep in mind that beef stew takes more time to cook, especially if you don't own a pressure cooker.
Recommended Products
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Nutrition Information:
Yield: 6Serving Size: 1
Amount Per Serving:Calories: 294Total Fat: 16gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 70mgSodium: 416mgCarbohydrates: 16gFiber: 5gSugar: 9gProtein: 24g
Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.
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