Bamia (Okra and Lamb Stew)

Bamia, okra stew, is one of the most loved dishes on Egyptian tables, simmered in a garlicky tomato sauce with lamb or beef until the pods turn tender and the broth thickens. The Arabic name for okra is bamia, and the dish is a summer favorite, when fresh okra floods the markets and grandmothers spend the afternoon trimming stems. It is also the dish that converts people who thought they hated okra, and some families add a squeeze of lemon at the end while others prefer a whisper of chili.

Tender pods in a garlicky tomato bath

Cooked slowly, okra loses its bite and becomes silky, soaking up the sweet-sour tomato sauce seasoned with coriander and cumin. The finishing touch is another sizzled tasha, garlic and coriander bloomed in ghee, stirred in at the last minute, which gives the stew its signature perfume. Ladled over rice with a squeeze of lemon, bamia is honest, homey food that tastes like a long Sunday lunch. Frozen okra works beautifully here and cuts the prep time in half.

Craving more? Explore all Egyptian Kitchen recipes.

Egyptian recipes →