Simple Okra Vegetarian Recipe

I’ve been seeing okra in the supermarket a lot over the past few weeks, and I’ve been remembering and craving a favorite dish from growing up in Lebanon. I called up my mom and dad for instructions on how to make Bamieh (okra) with tomatoes, onion, and garlic. I love the texture (though you have to be careful in prep to avoid too much goo from the pods, see the video below). Even though this is a vegetarian dish, it is super filling. I made a huge batch on Friday afternoon and used it all weekend, alternating as a side dish with some grilled chicken and as a main meal.

The okra I remember eating as a child was much smaller than the ones I found in markets here. So I had to adjust the cook time for these larger pods. It’s a very simple recipe, but does need to simmer on the oven for about an hour in total, the perfect backdrop for reading in the evenings or if you have other work to do around the kitchen/stove.

Ingredients

  • 1 lb okra. Try to select smaller pods.
  • 1 whole garlic head
  • 3 cloves of garlic
  • 1 large white onion
  • 5-6 medium-sized ripe tomatoes
  • Coarse salt
  • Black pepper
  • Ground allspice. (You can find this in most supermarkets in the spices section).

I actually recommend doubling this recipe. It’s almost the same amount of work, and it lasts for several meals.

Instructions

Slice the onion lengthwise into big chunks. Dice the 3 garlic cloves.

Heat 2 tbsp of olive oil on medium-high heat for 2-3 minutes. Meanwhile, remove only the outer peel of the garlic heads.

Put the chopped onion, diced garlic and whole garlic heads in the oil for about 5-7 minutes. Season with coarse salt and black pepper. Stir frequently.

Wash and dice the tomatoes.

Add the tomatoes to the onion and garlic. Season with salt, pepper and allspice. Simmer for 30 minutes. Stir occasionally

While the tomatoes simmer, wash and trim the okra. This is a great short video on how to cut the pods without releasing the “slime” inside:

Either boil the okra (as in the video above), or pan-fry in olive oil on medium-high heat for 7 minutes, tossing often.

Add the okra to the tomato, onion and garlic sauce. Add 1 tsp black pepper, 1 tsp allspice, and 1 tsp coarse salt. Simmer for another 10-15 minutes. Then cover, and simmer for 10-15 more minutes. You want the okra to be quite soft.

Serve as a main meal or side dish. Let me know if you try it out!

Optional: As a kid, we’d eat it with whole wheat pita bread, scooping it into the bread pieces with our hands.

Here’s the recipe as a list without the photos. (Again I recommend doubling it!)

Ingredients

  • 1 lb okra. Try to select smaller pods.
  • 1 whole garlic head
  • 3 cloves of garlic
  • 1 large white onion
  • 5-6 medium-sized ripe tomatoes
  • Coarse salt
  • Black pepper
  • Allspice

Instructions

  1. Slice the onion lengthwise into big chunks. Dice the 3 garlic cloves.
  2. Heat 2 tbsp of olive oil on medium-high heat for 2-3 minutes.
  3. Meanwhile, remove only the outer peel of the garlic heads.
  4. Put the chopped onion, diced garlic and whole garlic heads in the oil for about 5-7 minutes. Season with coarse salt and black pepper. Stir frequently.
  5. Wash and dice the tomatoes.
  6. Add the tomatoes to the onion and garlic. Season with salt, pepper and allspice. Simmer for 30 minutes. Stir occasionally
  7. While the tomatoes simmer, wash and trim the okra. This is a great short video on how to cut the pods without releasing the “slime” inside: https://www.youtube.com/watch?v=2f3GGGolDXI
  8. Either boil the okra (as in the video above), or pan-fry in olive oil on medium-high heat for 7 minutes, tossing often.
  9. Add the okra to the tomato, onion and garlic sauce. Add tsp black pepper, 1 tsp allspice, and 1 tsp coarse salt. Simmer for another 10-15 minutes. Then cover, and simmer for 10-15 more minutes. You want the okra to be quite soft.
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