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Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
In Arabic, the word bamya or bamia translates to “okra.” This sweet-and-sour stewed okra preparation has roots in Iraq, where Doris Sheena Zilkha, the recipe’s developer, grew up. Bamya gets its key flavors from a simple combination of lemon and sugar which takes the savory dish to another level. It's a one-pot vegetarian dish that comes together in just 30 minutes.
Bamya comes together quickly in one pot and leans on many kitchen staples like canned tomatoes, onions, celery, and garlic. As the okra stews in the tangy tomato, it absorbs the sauce and is filled with flavor to the core. A handful of mint leaves tossed in the pot right before serving adds a heap of freshness. To make this dish into a heartier meal, add meatballs, and stew them in the sauce as it cooks down.
Frequently asked questions
What do you serve with bamya?
Bamya’s flavorful sauce deserves sopping up. Serve bamia over a bed of simple steamed white rice, or for a heartier meal, serve bamia as a vegetable side dish to Tebit, an Iraqi baked chicken and rice dish that shares similar tomato and spice notes.
Notes from the Food & Wine Test Kitchen
While this dish can be made with any size okra, small pods work best given their low moisture content and tender bite. Iraqi varieties of okra are traditionally smaller compared to many of the varieties grown in the United States. For tiny okra, find frozen whole pods at a Middle Eastern grocery store or online at mercato.com. We like Montana baby okra in the smallest size (zero). Simply add them straight from the freezer bag to your pot.
Ingredients
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1 tablespoon olive oil
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1 cup finely chopped yellow onion (about 1 medium onion)
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1/2 cup finely chopped celery (about 2 medium stalks)
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1 (15-ounce) can tomato sauce
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1 (14-ounce) package frozen whole okra (such as Montana)
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1 1/2 cups water
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1 tablespoon thinly sliced garlic (about 2 medium garlic cloves)
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2 teaspoons kosher salt
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3/4 teaspoon ground turmeric
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1/2 teaspoon black pepper
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1/4 cup fresh mint leaves, plus more for garnish
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1 tablespoon fresh lemon juice
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2 1/2 teaspoons granulated sugar
Directions
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Heat oil in a large, high-sided skillet over medium. Add onion and celery, and cook, stirring often, until softened, about 8 minutes. Add tomato sauce, okra, 1 1/2 cups water, garlic, salt, turmeric, and pepper; bring to a boil over high. Reduce heat to medium-low; simmer, stirring occasionally, until slightly thickened, about 15 minutes. Remove from heat; stir in mint leaves, lemon juice, and sugar. Serve immediately, garnished with additional mint leaves.
Originally appeared in Food & Wine magazine, February 2024