Bamya (Okra Stewed in Tomato Sauce)

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.