Stewed Okra and Cilantro in Olive Oil

Bammee bi Zeyt (bam-mee bee zeyt)


Preparation info

  • Serves


    • Difficulty


Appears in

Classic Lebanese Cuisine: 170 Fresh And Healthy Mediterranean Favorites

Classic Lebanese Cuisine

By Kamal Al-Faqih

Published 2009

  • About

If you like okra, I believe you will enjoy this dish; if not, perhaps this dish will make you reconsider. The flavors of the tender stewed okra with garlic, onions, tomato, and cilantro are incredible. Served with warm pita bread, it makes for a great meal or an afternoon snack.


For the Okra

  • 1 pound fresh okra (pick small ones 2 to 3 inches long)
  • 2 tablespoons and 2 tablespoons and 1 tablespoon extra virgin olive oil, divided
  • 2 cups diced yellow onion (¼ inch)
  • 1 cup frozen pearl onions
  • 1 teaspoon and 1 teaspoon salt, divided
  • ½ teaspoon coarsely ground black pepper
  • 2 teaspoons ground coriander
  • 2 large cloves garlic
  • 3 tablespoons freshly squeezed lemon juice
  • 2 cups boiling water
  • ½ cup tomato paste
  • 1 cup peeled and diced tomato (½ inch)
  • ½ cup finely chopped cilantro; use green leafy parts and tender stems
  • (You can substitute 1 pound frozen whole okra.)


    Prepare Ahead

    You can prepare this up to 2 days in advance and refrigerate. As it remains in the refrigerator, the flavors continue to develop. Serve as directed.