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Sides

Bamya bil Zeit (Okra and Tomato Stew)

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15 min
Prep
25 min
Cook

Ingredients

  • 400 g (14 oz) fresh or frozen okra
  • 2 tomatoes, diced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 3 tbsp olive oil
  • 1 tbsp tomato paste
  • 1 tbsp lemon juice or pomegranate molasses
  • 1/2 tsp salt

Method

  1. Trim okra tops carefully without cutting into the pods, to avoid excess sliminess.
  2. Heat oil in a skillet and sauté onion and garlic until softened, about 4 minutes.
  3. Add tomato paste and diced tomato, cooking for 3–4 minutes until slightly softened.
  4. Add okra and gently toss to coat, then add a splash of water, cover, and simmer for 20 minutes.
  5. Stir in lemon juice or pomegranate molasses and salt in the last 5 minutes of cooking.
  6. Serve warm or at room temperature.

Introduction: A simple, tangy okra and tomato side dish, Bamya bil Zeit is prepared without meat and often served alongside rice or as part of a spread of small dishes, showcasing Iraq's use of okra in home cooking.

Cultural Background: A simple, tangy okra and tomato side dish, Bamya bil Zeit is prepared without meat and often served alongside rice or as part of a spread of small dishes, showcasing Iraq's use of okra in home cooking.

Tips: Leaving the okra tops whole and avoiding excess stirring helps keep the pods from becoming too slimy.

Variations: A meat version with lamb chunks is common as a main dish rather than a side. Naturally vegetarian and vegan.

Storage: Refrigerate in an airtight container for up to 3 days.

Reheating: Reheat gently on the stovetop over low heat, stirring occasionally.

FAQs:

Q: How do I stop okra from being slimy?

A: Keep the pods whole where possible and avoid overcooking or excessive stirring.

Q: Can I use frozen okra?

A: Yes, no need to thaw first; simply add it directly to the pan.

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