Thursday, September 9, 2010

Bamyeh (okra stew) بامية

Bamyeh...every time i think about this i remember when i was engaged. Oussama and i were engaged and he had told me once that he felt like eating home cooking arabic food. I called my mom and we asked her how to make bamyeh and she told us the directions and then we went out and bought all of the ingredients and made it together. It turned out really well actually...i remember i was like so proud and i was shocked at how easy arabic cooking really is. Here is how my mom taught Oussama and me how to make Bamyeh..over the phone.

In a pan cook the bamyeh (size 0 frozen okra) until they are cooked and no longer frozen (because they are frozen there will be water at the bottom of the pan, when the water is gone it means they are cooked) Be careful when stirring bamyeh because if they break, the stew will become slimy. To prevent the bamyeh from sticking to the bottom of the pan i rinsed the bamyeh with water and dry them.
Next i add 1 can of tomato paste (you can use real tomatoes if you like, just blend them up and cook them down, i don't use real tomatoes because i use beef broth to give it more flavor)
Cook the tomato paste until it kind of sticks to the side of the pan, intense tomato flavor at your service
Add in the broth from the lamb cubes that you boiled (I didn't show this step because i have posted it in many other posts and it is always the same routine) The broth should cover the bamyeh. Let this come to a boil and then cook it on low for about 45 minutes. If you don't have time then you want let it boil for like 10 minutes but the longer it cooks the better and more blended the flavor is.
Chop up 1 bunch of cilantro (cleaned and dried of course)
Smash 3 large garlic cloves
This is dibis rimman (concentrated pomegranate juice or pomegranate molasses) I use the Turkish brand sera because it is the most sour i can find. Usually the dibis rimman i find here in America is sweet and that wont work for this dish. If you don't have this or can't find it then feel free to use lemon juice, it tastes just as good but it just isn't the "original" recipe.
Once the bamyeh is done cooking add in the cilantro, dibis rimman and garlic and stir for about 2 minutes. DONE...see how easy that was.
Serve with vermicelli rice
I know i say this alot but this is one of Laiths favorite dishes...I am so proud to have raised a boater when it comes to food. I realized this because every time i think about making non arabic dishes i stop myself because i know he wont eat them.

Written Recipe:
1 cup of Lamb cubes (boiled ad cooked with 3 cloves, 1 onion,1 cinnamon stick and a bay leaf)
1 can of tomato paste
1 bag of frozen size 0 okra (fresh can be used too same exact steps)
2 tablespoons of dibis rimman (pomegranate molasses)
1 bunch of chopped cilantro
3 large garlic cloves smashed
Broth from the boiled lamb cubes
2 to 3 tablespoons of oil (samneh, oil, butter, whatever you want)
Salt to taste (i only salt the broth)


  1. Salam Alaikum,Maysa! I have just come across your blog looking for a good fatet jaj recipe and I cannot tell you how excited I am!!! I love arabic food, but I am not good at just watching someone make it...I have to have the recipes! So your site is officially my saving grace.
    Thank you especially for the Bamya recipe, this is my daughter's favorite!

  2. I'm glad your daughter like bamyeh, its actually one of my sons favorites too. I love arabic cooking but the problem about learning how to cook from an Arab is they don't measure anything, so I'm glad this blog helps

  3. i was looking for a certain recipe with eggplant and came across your blog, I like your recipes , will try to visit more often