Okra stew with olive oil
This stew is very popular in Turkey and also in Egypt. We call it as “Bamya” in Turkish. It can be prepared with either beef or lamb. I wanted to share first vegeterian version then I will post “beef and okra stew”. I used frozen baby okra that’s why I didn’t need to use lots of water. If you use fresh ones, You might need 3 cups or more.
- 1 lbs (500g) fresh baby okra
- 3 large ripen tomatoes, peeled and petite diced
- 1 large onion, finely chopped
- 4 cloves garlic, sliced
- 1 cup cooked chickpeas
- 1 tbsp red pepper paste
- 1 tbsp tomato paste
- Black pepper
- Red crushed pepper (optional)
- Olive oil
- 1 cup hot water (if needed)
Sauté the chopped onion and garlic in the olive oil just till tender. Add red pepper paste and tomato paste and sauté for another 30 seconds. Stir chickpeas, okra, tomatoes as layers. Place sliced garlic and put a lid on it. Season the stew with hot pepper, salt, pepper.
Let simmer first on medium high heat after it comes to boil turn the heat to low.
Add water to the mixture, mix and bring to a slight boil. Let the stew simmer until it has thickened and the okra is nice and soft, stir occasionally during the simmering.
Serve over rice or just in a bowl with some bread.
Yine arşivi karıştırırken rastladığım ve yayınlamadığımı farkettiğim bir tarif daha. Biliyorum Bamya etli olmasıyla meşhurdur. Gelecek sefere de etlisini paylaşacağım inşallah.
500 gr taze küçük bamya
3 büyük domates
1 büyük kuru soğan
4 diş sarımsak
1 kase haşlanmış nohut
1 y.k biber salçası
1 y.k domates salçası