The bamia (okra) that I make is as
In a large pot sauté the onions
in olive oil. Cook until yellow, and then add one
pound okra (cut in half, or smaller if bigger then 2").
Add salt, pinch black pepper, cardamon and one cup of water
and cook covered for 15 minutes.
Now add tomatoes or tomato pure, or
both, as much as you like. Add lemon juice
and sugar to taste. Cook one more minute. If too watery
let it evaporate. If you like you can add tofu or sautéed
beef at the end.
You can enjoy bamia
as a main dish or as a starter soup. Garnish with cilantro
for a special touch!
The fresh okra has pods that are tender or have more fiber, so the
cooking time may be a little more, or less. If overcooked
okra becomes very slimy. You may have to try this recipe
more than once to succeed. I often make kubbe
bassal soup, take
them out, put the cut okra in and cook till tender then,
add sweetener and citric acid to taste.