Levantine cuisine · Vegetable Dishes

Bamia bi Zeit

Whole okra pods braised in olive oil with tomatoes, garlic and cilantro, eaten cold as a mezze.

Ingredients · for 4 servings

• 500 g okra pods (fresh or frozen)
• 500 g ripe tomatoes
• 2 onions
• 6 cloves garlic
• 1 bunch fresh cilantro
• 80 ml olive oil
• 1 tbsp tomato paste
• 1 lemon
• 1 tsp ground coriander seed
• Salt, pepper

Instructions

1. Wash the okra, pat dry and trim the stem ends into a cone shape without cutting into the pods — this way no sap escapes.
2. Peel, seed and dice the tomatoes, finely chop the onions, slice the garlic, and coarsely chop the cilantro.
3. Heat 5 tbsp olive oil in a wide pan and sear the okra on all sides over high heat for 4–5 min. until lightly browned in spots; remove.
4. Sauté the onions in the remaining oil for 5 min. until translucent, toast the garlic, ground coriander and tomato paste in for 1 min., then add the diced tomatoes and simmer uncovered for 8 min. until the sauce is thick.
5. Return the okra to the pan, season with salt and pepper and braise covered over low heat for 15 min. until the pods are tender but hold their shape.
6. Stir in the chopped cilantro and the lemon juice, drizzle with the remaining olive oil and serve fully cooled with flatbread.