Bamia is a delicious Egyptian dish made of beef, okra and tomatoes. Not everyone is a big fan of okra because it is slimy. I agree that it is an acquired taste and I am a few of those who love it. They say that cooking it with something acidic or frying it reduces the sliminess. Some cut off the tops and briefly soak it in vinegar. You can use frozen okras for this recipe, but it definitely tastes better if you use the fresh ones.
Serves 4
Ingredients:
1 lb. beef cubes (1/2 inch)
1L beef broth
10 oz. fresh or frozen okra
15 oz. can crushed tomatoes
1 yellow onion, chopped
2 teaspoons minced garlic
1 tablespoon olive oil
Salt & pepper to taste
Cut the okra tops and soak it in a bowl of water with 1 tablespoon of vinegar.
Heat the oil in a heavy pot or Dutch oven under medium heat; sauté the garlic and onions for 2-3 minutes or until they become fragrant. Add the beef and stir-fry it for 5 minutes or until they are lightly browned. Pour in the beef broth and 1 teaspoon of salt. Increase the heat to high and bring it to a boil. Reduce the heat and let it simmer for 30 minutes or until the beef is tender. Add water if needed.
Once the meat is tender and the liquid is reduced to 1/4. Drain the okra and discard the liquid. Add it into the pot and cook it for 10 minutes or until it becomes tender. Stir in the crushed tomatoes. Season it with salt and pepper. Let it simmer for 10-15 minutes or until the sauce thickens. Serve immediately over white rice. It also goes well with salad and pita bread.
Photo Courtesy Of: Â dainee