Lebanese-style okra, also known as bamiyeh bil zeit, is a delicious vegetarian Lebanese dish made with tender okra braised in tomatoes, olive oil, onions, and garlic. Served with warm Arabic bread, this simple and comforting Lebanese okra recipe makes a light yet flavorful vegetarian meal, with a harmonious blend of Mediterranean flavors.

Growing up with a Lebanese mother and granny means eating very well!

Thanks to my mother and granny, we always had great food on our table. Growing up, Mum cooked a wonderful range of Lebanese dishes, from hearty meat stews to simpler vegetarian, oil-based dishes that were frugal and made with the most inexpensive ingredients.

One of these was okra braised in tomatoes, aka bamieh bil zeit—a modest yet delicious main dish that I still make regularly. Besides all its virtues, it’s also vegan and gluten-free.

What Is Bamia Bil Zeit?

Bamia bil zeit translates to “okra in oil.” In Lebanon and across the Middle East, there is a wide variety of vegan stews known as “bil zeit” dishes, meaning they contain no meat and are cooked with olive oil—the liquid gold of the Mediterranean.

Just take a brief look at the ingredient list, and there’s hardly any need to explain how wholesome bamia bil zeit is, much like so many Mediterranean plant-centered dishes.

Ingredients for Lebanese Okra (Bamia)

• Fresh okra: Preferably baby okra. If it’s not in season, you can use frozen okra.

• Onion: White or red onion both work well.

• Garlic cloves: Fresh garlic is recommended.

• Olive oil: Use a good-quality olive oil.

• Fresh tomatoes: Use ripe, red, good-quality tomatoes for the best flavor and texture.

• Tomato paste: Just a little, to add color and deepen the tomato flavor.

• Salt: For seasoning.

• Water: To thin the tomato sauce as needed.

• Pomegranate molasses: Adds a sweet and tangy flavor that balances the dish. Optional, but highly recommended.

• Crushed red habaneros: Add heat, spice, and flavor. Optional.

• Ground coriander (cilantro): Adds a pleasant flavor and a rich, earthy aroma. Optional.

Baby Okra Is Best for This Recipe!

Try to get your hands on baby okra for the best results. Baby okra is a compact, dwarf variety commonly used in Lebanon and throughout the Middle East. The pods are more tender and have smaller, more delicate seeds. If you can’t find baby okra, choose the smallest pods available at your market to avoid woody, tough bamia.

Can I Use Frozen Okra?

Okra is a seasonal vegetable that thrives in hot weather, with its peak season in summer. When fresh okra is available, I make bamia bil zeit with fresh pods. During the off-season, I use frozen okra instead.

The flavor is still delicious, and there’s no need to thaw the frozen okra. Simply cook it the same way you would fresh okra. This makes bamia bil zeit an affordable and delicious dish to enjoy year-round.

Why do I need to fry or roast the okra before stewing it in tomatoes?

Frying or roasting the okra first is a great way to build flavor and reduce the slime. My mom used to deep-fry the okra before adding it to the stewed tomatoes, but I found that roasting it in the oven or air-frying it works just as well—without using hydrogenated oils.

Can I use canned tomatoes instead of fresh?

Although I prefer to use fresh tomatoes, you can absolutely use canned tomatoes instead. It still works well in this recipe.

Step-by-Step: How to Cook Lebanese Bamia Bil Zeit

1. Prepare the okra

Trim about ¼ inch (0.6 cm) from the tops of the okra, keeping their natural conical shape. Wash the okra well and drain thoroughly.

2. Roast the okra

Roasting the okra helps reduce its characteristic slippery texture. Instead of frying it, we’ll roast it in the oven for a lighter version.

Preheat the oven to 230°C (450°F). Toss the okra with salt and 4 tablespoons of olive oil. Arrange it in a single layer on a parchment-lined baking sheet.

Roast until golden brown, turning the okra halfway through so it browns evenly. Remove from the oven and set aside to cool slightly.

3. Peel the tomatoes

Bring a large pot of water to a boil. Using a sharp knife, make a shallow X at the bottom of each tomato.

Carefully place the tomatoes in the boiling water for a few seconds, then remove them with a slotted spoon and let them cool. Once they are cool enough to handle, peel off the skins with your fingers.

4. Make the tomato sauce

Heat some olive oil in a large pot over medium heat. Add the onions and cook, stirring occasionally, until they become soft and translucent.

Add the crushed or sliced garlic and cook for about 30 seconds, stirring constantly. Be careful not to let the garlic burn, as it can turn bitter quickly.

Add the chopped tomatoes and cook over low heat for about 7 minutes. Stir in the water and tomato paste, mixing well to combine.

Season with salt, ground coriander, and crushed Habanero peppers, if using.

5. Simmer the okra

Add the roasted okra to the tomato sauce. Cover the pot and simmer gently over low heat for 10–15 minutes, allowing the okra to absorb the flavors of the sauce.

For a delicious sweet-and-tangy finish, drizzle in 3 tablespoons or more of pomegranate molasses, depending on your taste. Finish with a splash of freshly squeezed lemon juice.

Serve warm or at room temperature with your favorite bread.

How should I serve bamia bil zeit?

• Lebanese Bread/Arabic Bread: This is the classic Lebanese pairing and my favorite way to enjoy bamia bil zeit.

• White Rice: Serve it over a bed of white rice for a delicious vegan main dish.

• Another way to enjoy leftovers: If you have leftovers, spread red pepper paste on one side of an Arabic bread round and add the leftover braised okra to the other side. Fold it up and enjoy!

Luckily, in Lebanon, we have a meat-based okra stew as well as a vegetarian version that’s equally delicious for non-meat lovers.

Looking for more plant-based Lebanese stews? We’ve got you covered!

• Loubia Bil Zeit
• Fasolia Bil Zeit
• Maghmour (Lebanese Moussaka)
• Foul Akdar Bil Zeit

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Okra Braised in Tomatoes/ Bamia Bil Zeit

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Description

Bamia bil zeit translates to “okra in oil.” In Lebanon and across the Middle East, there is a wide variety of vegan stews known as bil zeit dishes, meaning they are prepared without meat and rely on olive oil as their primary source of fat—the liquid gold of the Mediterranean.

Ingredients

 

1x2x3x

• ▢ 1 kg 2 lb 2 oz fresh or frozen okra
• ▢ 2 medium-sized onions finely chopped
• ▢ 8 garlic cloves sliced or crushed
• ▢ 10 medium-sized firm red tomatoes
• ▢ ½ cup olive oil plus 4 tablespoons
• ▢ ¼ cup water
• ▢ Salt to taste
• ▢ ½ teaspoon tomato paste
• ▢ 3 tablespoons or more pomegranate molasses optional
• ▢ ½ teaspoon ground coriander
• ▢ Crushed red habaneros or chili flakes optional

Instructions

 

• Clean and trim the okra: Trim about 1/4 inch (0.6 cm) off the top of each okra pod, preserving its conical shape (watch the video tutorial). Wash and drain thoroughly.

• Roast the Okra

  Okra needs to be roasted or fried to get rid of its slippery texture. To keep it healthy, I’m going to roast it in the oven, and the result is just as delicious.

  Toss the okra with salt and 4 tablespoons of olive oil. Line a baking sheet with parchment paper and arrange the okra in a single layer. Roast in a preheated oven at 230°C (450°F) until golden brown, flipping the okra halfway through baking.

  Remove from the oven and set aside to cool slightly.
  
• Peel the tomatoes: Bring a large pot of water to a boil. Using a knife, make a shallow X on the bottom of each tomato. Drop the tomatoes into the boiling water for a few seconds. Remove them with a slotted spoon and set aside to cool. Once cool enough to handle, use your fingers to peel the tomatoes.
• Make the red tomato sauce: Heat the olive oil in a pot. Add the onions and cook, stirring occasionally, until translucent. Add the crushed or sliced garlic, give it a quick stir, and cook for 30 seconds, making sure not to burn it, as garlic burns easily.

  Add the chopped tomatoes and cook over low heat for about 7 minutes. Stir in the water and tomato paste, mixing well to combine and infuse the flavors. Season with salt, crushed Habaneros (if using), and ground cilantro.
• Stew the roasted okra: Add the roasted okra to the pot and let it simmer, covered, over low heat for about 10 to 15 minutes. If you’re a pomegranate molasses lover, drizzle in 3 tablespoons or more to give the bamia a sweet and tangy undertone. Serve with Lebanese bread, pita bread, white rice, or rice with vermicelli.
  

Video

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