Bamia
במיה
Bamia — okra stew with lamb or beef — is a quintessential Shabbat dish of the Halabi Jewish community. The Sephardi Jews of Aleppo (Aram Tzova in Hebrew) cooked bamia with tomatoes, garlic, and a subtle sweetness from tamarind, creating a dish that embodies the layered flavors of their ancient Silk Road city.
Ingredients
- •500g fresh okra
- •400g lamb shoulder, cubed
- •2 large tomatoes, chopped
- •1 onion, sliced
- •4 garlic cloves
- •1 tsp cumin
- •1 tsp coriander
- •1/2 tsp allspice
- •2 tbsp tamarind paste
- •2 tbsp olive oil
- •Salt to taste
- •Fresh coriander for garnish
Instructions
- 1
Trim okra stems carefully without cutting into the pod to avoid sliminess.
- 2
Brown lamb in olive oil over high heat. Remove and set aside.
- 3
Sauté onion and garlic until golden. Add spices and cook 1 minute.
- 4
Add tomatoes and tamarind paste. Stir well.
- 5
Return lamb to pot with 2 cups water. Simmer 30 minutes.
- 6
Add okra on top. Do not stir. Cover and simmer 20 minutes until okra is tender.
- 7
Garnish with fresh coriander and serve with rice or bulgur.
Kosher notes
A meat dish — ensure all equipment is meat-designated. Serve with rice or bulgur, never dairy.
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