Pan-fried okra with tomato, olives and haloumi

Bamia bil siniyhe

Preparation info
  • Serves


    as a main or four as a side
    • Difficulty


Appears in

By Sami Tamimi and Tara Wigley

Published 2020

  • About

Having noted the difference between home and restaurant cooking, this is a dish which blurs any such distinction. Although it feels ‘rustic’ and ‘homely’, it’s one we first ate and were inspired to re-create after a meal at Daher Zeidani’s Alreda restaurant in Nazareth. The fact that the dish blurs the restaurant–home distinction says a lot about Daher himself ( for more), as much a seasoned chef as he is host, focal point and bringer together of community. Pe