Okra Stew

Tabeekh Bamia

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Preparation info

  • Serves

    5–6

    • Difficulty

      Easy

Appears in

The Gaza Kitchen: A Palestinian Culinary Journey

The Gaza Kitchen

By Laila El-Haddad and Maggie Schmitt

Published 2021

  • About

For this dish, tender young okra pods are best, since the okra is cooked whole, never chopped. Most Middle Eastern grocers carry frozen baby okra. Traditionally, a small piece of liyyeh, the highly prized tail fat of the Asian lamb, is added to give this stew its unique flavor. If it is unavailable, use a teaspoon of ghee in the tiqlaya in-stead. Using a bony cut of meat will result