Learn about Moti's Recipes...

The bamia (okra) that I make is as follows: 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!

Okra
Tip

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.