🍲 Egyptian bamia
Egyptian bamia is okra and lamb stewed in a rich tomato sauce, finished with taqleya — garlic and ground coriander sizzled in ghee and stirred in at the end. The okra turns soft and the sauce thick and glossy, with a strong garlic aroma. It is served with white rice or vermicelli rice, or baked in a clay pot.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 500 g lamb, cubed
- 500 g small okra, trimmed
- 400 g tomatoes, grated, and 2 tbsp tomato paste
- 5 garlic cloves, crushed
- 2 tsp ground coriander
- 1½ tbsp ghee
- Salt and pepper
Method
- Brown the lamb in ½ tbsp ghee, cover with water and simmer for 1 hour.
- Add the tomatoes, tomato paste, salt and pepper and cook for 10 minutes.
- Add the okra and simmer for 20 minutes until tender.
- Fry the garlic and coriander in the remaining ghee until fragrant.
- Pour the taqleya into the stew, simmer 2 minutes and serve.
How to make it lighter
- Use one tablespoon of ghee for the taqleya — each tablespoon is about 110 kcal.
- Choose lean lamb and skim off fat from the broth.
- Fill half the plate with stew and keep the rice to a small scoop.
History
Bamia is one of the classic stews of Egyptian home cooking. The garlic-and-coriander taqleya is a hallmark of Egyptian stews, and small whole okra is especially prized for it.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →