Bamia wa Roz (OKRA STEW)
Bamia is one of those comforting Arabic dishes.
The Arabic word bamia translates to Okra. This okra recipe is also known
as yakhnet bamia, which literally translates to ‘stew of okra’.
This recipe requires only one pot. Simply add the ingredients and let the
stew happen.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 persons

1 lb Beef Stew Cubes
800 g Okra frozen is preferred
350 g Brown onion finely diced
15 g garlic crushed (approx. 5-6 cloves)
500 g Ripe tomato chopped
85 g Tomato Paste
5 ml Pomegranate Molasses
1 tsp Olive oil
½ tsp Lebanese 7 spice, All spice or cumin are good substitutes
20 g Coriander fresh
1 teaspoon Ground coriander
250 ml Water
1 Salt and pepper to taste
 cup Vermicelli Noodles
 cups White Rice
2 tb. Vegetable Oil
1 tsp. Salt
 cups Water
1. On high heat, heat up olive oil
2. Add onion and garlic and sweat until translucent
3. Add okra and stir through, add tomato and stir through. Close lid
and cook for approx. 7 minutes
4. Add all other ingredients and stir through contents.
Turn heat down to med-low and cook for another 20-25
minutes. Check in every 10 min or so.
5. Bamia is done when everything has softened. Serve with vermicelli
1. Soak the rice in cold water and rinse until the water runs clear (About
3-4 times).
2. In a deep pot, heat the vegetable oil over medium-high heat. Add the
vermicelli noodles and cook for about 3-5 minutes until golden brown.
Keep your eye on the noodles as they go from perfect to burn in less
than a minute.
3. Add the washed rice and mix together. 
4. Add the water and salt and mix until combined. Cook over medium
heat until boiling.
5. Once the water begins boiling, reduce heat to low and cover with lid.
Cook for 12-15 minutes until fluffy. 

Order from our grocery list: Bamya (Okra) frozen, Rice, Vegetable Oil,
Olive Oil, Black Pepper, 7 spices.


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