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Egyptian Bamia

Egyptian Bamia

  • Prep

    15 m
  • Cook

    2 h
  • Ready In

    2 h 15 m
Felicia Manocchio

Felicia Manocchio

This is a great recipe for making during the month of Ramadan. It is an Egyptian dish. Bake in a clay baking dish if available. If not, any deep baking dish is fine. Best served with rice.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 339 kcal
  • 17%
  • Fat:
  • 25.7 g
  • 40%
  • Carbs:
  • 11.2g
  • 4%
  • Protein:
  • 16.9 g
  • 34%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 434 mg
  • 17%

Based on a 2,000 calorie diet

Directions

  1. Heat olive oil in a large saucepan over medium heat; cook and stir onion until translucent, about 7 minutes. Mix in lamb, salt, and black pepper; cook and stir until lamb is lightly browned, 5 to 10 more minutes.
  2. Stir in tomato sauce and water; season with salt and black pepper. Bring lamb mixture to a boil and reduce heat to low. Simmer lamb in sauce until very tender, at least 1 hour, adding more water as needed. Stir occasionally.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Stir okra into lamb mixture, adding more water if necessary, and bring to a boil. Spoon the bamia into a 2-quart baking dish and adjust salt and black pepper; cover dish with foil.
  5. Bake in the preheated oven until okra is tender, about 45 minutes; uncover for last 10 minutes of baking.
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Reviews

Suzan
3

Suzan

7/20/2012

I fried the okra slightly first, to stop the end product from being slimy or stringy. No need for olive oil. I also added uncrushed black pepper. Near the end of cooking the bamia I add lots of lemon juice and chopped green coriander.

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