Okra in olive oil (Bamieh bi zayt)

Authorbaidoone
RatingDifficultyBeginner

Bamieh bi zayt is a traditional Lebanese dish and is usually eaten with pita bread.

Yields5 Servings
Prep Time5 minsCook Time45 minsTotal Time50 mins
 2 lbs (1kg) fresh okra (tender)
 4 medium-sized onions
 2 whole garlic bulbs
 1 tbsp salt
 3 lbs (1 1/2 kg) ripe tomatoes, peeled and diced
 1 cup olive oil
 ¾ cup chopped fresh coriander
 ½ cup lemon juice
 1 tbsp ground, dried coriander
1

Cut off the stems of the okra then wash and drain.

2

Sauté the okra, a few at a time, in oil until almost golden, then drain.

3

Peel the onions and slice finely, then fry them with one whole peeled garlic bulb in the same oil that okra was fried in.

4

When the onions and garlic are lightly browned, add the okra, diced tomatoes, salt and lemon juice.

5

Crush the remaining garlic cloves with the dried coriander, and then add with the green coriander to the above ingredients.

6

Pour half a cup of water over the okra and allow boiling over slow heat for half an hour without stirring.

7

Garnish with slices of green pepper then serve cold.

Category

Ingredients

 2 lbs (1kg) fresh okra (tender)
 4 medium-sized onions
 2 whole garlic bulbs
 1 tbsp salt
 3 lbs (1 1/2 kg) ripe tomatoes, peeled and diced
 1 cup olive oil
 ¾ cup chopped fresh coriander
 ½ cup lemon juice
 1 tbsp ground, dried coriander

Directions

1

Cut off the stems of the okra then wash and drain.

2

Sauté the okra, a few at a time, in oil until almost golden, then drain.

3

Peel the onions and slice finely, then fry them with one whole peeled garlic bulb in the same oil that okra was fried in.

4

When the onions and garlic are lightly browned, add the okra, diced tomatoes, salt and lemon juice.

5

Crush the remaining garlic cloves with the dried coriander, and then add with the green coriander to the above ingredients.

6

Pour half a cup of water over the okra and allow boiling over slow heat for half an hour without stirring.

7

Garnish with slices of green pepper then serve cold.

Okra in olive oil (Bamieh bi zayt)
Previous
Next

Leave a Reply

Your email address will not be published.