Ingredients for Bamia
- 2 tablespoons olive oil
- 1 large white onion, chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- Fresh lemon juice
- Fresh parsley
- 1/2 teaspoon ground coriander
- Ground cardamom
- Freshly ground black pepper, to taste
- Salt, to taste
- 1 pound fresh okra pods
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How to Make Bamia
- Heat 2 tablespoons of olive oil in a medium-sized heavy saucepan over medium heat.
- Add 1 large chopped onion and sauté for 2 minutes, until softened.
- Add 2 cloves minced garlic and sauté for 1 minute, until fragrant.
- Stir in 1 (28 ounce) can crushed tomatoes, 1 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/4 teaspoon turmeric, 1/4 teaspoon cayenne pepper (optional), 1/2 cup vegetable broth, 1/4 cup chopped fresh cilantro, and salt and pepper to taste.
- Bring the mixture to a gentle simmer and cook for 5 minutes, stirring occasionally.
- Trim the ends off 1 pound of fresh okra and slice into 1/2-inch rounds.
- Add the okra to the saucepan and stir to combine.
- Reduce heat to low, cover, and simmer for 10-15 minutes, or until the okra is tender but still slightly firm. Stir occasionally to prevent sticking.
- Serve hot over fluffy rice. Garnish with extra fresh cilantro, if desired.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
13g
Fat
1g
Carbs
4g
