Okra (Bamia) with Tomatoes and Onions

Name: Okra (Bamia) with Tomatoes and Onions
Cuisine: Saudi Arabian
Ingredients: 375 g (12 oz) tiny white button onions or large onions; 1 kg (2 lb) fresh young okra; Salt and black pepper; 4–5 tablespoons olive oil; Juice of 1 lemon; 2–3 cloves garlic, halved; 500 g (1 lb) tomatoes, skinned and sliced

Preparation info

Difficulty
Easy

Appears in

A New Book of Middle Eastern Food

By Claudia Roden

Published 1986

About

This popular dish is often flavoured with garlic and coriander, a favourite Arab combination. It is customarily served cold, and for this reason it is cooked in oil. However, it is equally delicious hot, served with rice or as a side dish with meat or chicken.

Ingredients

1 kg (2 lb) fresh young okra
375 g (12

Asia
Saudi Arabia
Side dish
Gluten-free
Vegan

Method

Wash and scrub the fresh okra. Cut off any hard stems and dry them thoroughly. Peel the button onions but leave them whole. If using large onions, slice them thickly.

Heat the oil in a large saucepan and fry the onions with the halved garlic cloves until slightly soft, transparent and golden. Add okra and continue to fry until slightly softened. Add the sliced tomatoes and sauté for a f