Stewed Okra and Cilantro in Olive Oil

Name: Stewed Okra and Cilantro in Olive Oil (Bammee bi Zeyt (bam-mee bee zeyt))
Yield: Serves 4
Cuisine: Lebanese
Ingredients: ½ cup finely chopped cilantro; use green leafy parts and tender stems; 2 large cloves garlic; 2 teaspoons ground coriander; 2 cups diced yellow onion (¼ inch); ½ teaspoon coarsely ground black pepper; 1 teaspoon and 1 teaspoon salt, divided; 1 cup frozen pearl onions; ½ cup tomato paste; 1 cup peeled and diced tomato (½ inch); 2 cups boiling water; 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; 3 tablespoons freshly squeezed lemon juice; (You can substitute 1 pound frozen whole okra.)

Bammee bi Zeyt (bam-mee bee zeyt)

Preparation info

Serves
4

Difficulty
Easy

Appears in

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.

Ingredients

For the Okra

1 pound fresh okra (pick small ones 2 to 3 inches long)
2 tablespoons<

Asia
Lebanon
Side dish
Mediterranean
Vegan
Gluten-free

Method

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.