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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
 

  • 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.
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  • 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.
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Video

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