Yakhnet Bamia (Lamb and Okra Stew)

Bamia — okra — is one of those vegetables people either love or learn to love, and this Syrian stew is the best argument for it. Tender lamb is simmered with tomatoes, garlic, and a generous hand of coriander until the sauce is rich and glossy, then the okra goes in just long enough to turn silky. It is everyday food, served over rice with bread for mopping the plate clean. Across Syria, bamia season is announced by the smell of this stew drifting through open windows.

Silky okra in a garlicky tomato sauce

The lamb comes out meltingly tender, and the okra, simmered briefly, keeps a gentle bite instead of turning slimy — a quick dry-fry before it hits the stew takes care of that. Coriander, cumin, and a touch of allspice give the tomato sauce a warm, complex aroma. This is the kind of stew that tastes even better the next day, so make extra and let the fridge do the rest.

Craving more? Explore all Syrian Kitchen recipes.

Syrian recipes →