Bamieh Sephardic Style Okra
Bring the vibrant flavors of the Mediterranean to your table with Bamieh Sephardic Style Okra, a lovingly spiced dish brimming with rich, aromatic ingredients. Tender okra is sautéed until golden and then simmered in a robust tomato sauce infused with cumin, coriander, and paprika for a warm, earthy depth. A touch of lemon juice brightens the dish, while optional fresh cilantro or parsley provides an herbaceous finish. Perfect as a flavorful side or served over fluffy rice for a hearty, plant-based meal, this comforting recipe captures the essence of traditional Sephardic cuisine in just 50 minutes. With its simple preparation and bold flavors, Bamieh is an irresistible way to enjoy the wholesome goodness of okra.
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Recipe Information
Ingredients
- 500 grams fresh okra
- 3 tablespoons olive oil
- 1 medium yellow onion
- 3 large garlic cloves
- 400 grams canned diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 250 milliliters water
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon sugar
- 1 tablespoon lemon juice
- 2 tablespoons fresh cilantro or parsley (optional, for garnish)
Instructions
Wash the okra and trim the stems, being careful not to cut into the pods to prevent sliminess.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the okra and sauté for 5-7 minutes, stirring occasionally, until lightly browned. Remove the okra from the skillet and set aside.
Finely chop the onion and mince the garlic cloves. In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the onion for 5 minutes until softened and translucent. Add the minced garlic and cook for an additional 1-2 minutes, stirring frequently.
Stir in the diced tomatoes, tomato paste, cumin, coriander, paprika, salt, black pepper, and sugar. Cook for 2-3 minutes to combine the flavors.
Add the water and bring the sauce to a gentle simmer. Reduce the heat to low, cover, and cook for 10 minutes.
Return the okra to the skillet, stirring to coat in the tomato sauce. Cover the skillet and simmer for 15-20 minutes, or until the okra is tender but not mushy.
Stir in the lemon juice and adjust seasoning to taste. If desired, garnish with fresh cilantro or parsley before serving.
Serve warm as a side dish or over rice for a complete meal.
Nutrition Facts
Calories |
849 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.6 g | 73% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 2957 mg | 129% | |
| Total Carbohydrate | 80.2 g | 29% | |
| Dietary Fiber | 29.3 g | 105% | |
| Total Sugars | 30.6 g | ||
| Protein | 17.9 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 654 mg | 50% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 2988 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
