Bamyah - Okra dish with beef - an authentic Arabic recipe

Bamyah - Okra dish with beef

Welcome to the world of Eastern flavors, where every ingredient tells a story and every bite is a journey! Today, I invite you to discover together the delicious recipe of Bamyah, an okra dish with beef, which will bring a touch of exoticism to your kitchen. This recipe is not just a simple meal, but a feast full of history and tradition.

Preparation time: 30 minutes
Cooking time: 1 hour
Total time: 1 hour and 30 minutes
Number of servings: 6

Necessary ingredients:
- 1 kg fresh okra
- 1 medium onion
- 1 head of garlic
- 1 kg beef (or lamb, as preferred)
- Corn oil (enough for frying)
- 1 teaspoon ground cumin
- 1 teaspoon ground nutmeg
- 1 teaspoon dried thyme
- 1/2 teaspoon all spice
- 3 large tomatoes
- Salt, to taste
- Freshly ground pepper, to taste
- 4-5 tablespoons red vinegar
- A handful of fresh coriander leaves

Preparation steps:

1. Preparing the okra:
Start by cleaning the okra. Cut off the stems and wash them well. An essential trick to reduce the chewy texture is to sprinkle the okra with vinegar and let them sit for about an hour. This will help achieve a more pleasant texture. After an hour, dry them well with an absorbent towel.

2. Frying the okra:
In a deep pan (ideally a wok), heat the corn oil. Fry the okra in batches until they become golden and crispy. This step adds not just flavor but also a delicious texture. Once fried, remove the okra onto a paper towel to absorb the excess oil.

3. Preparing the meat:
In the same pan or in a pressure cooker, add a little oil and sauté the finely chopped onion for 2-3 minutes until it becomes translucent. Then, add the beef cut into 3-4 cm pieces and fry until it changes color.

4. Adding wet ingredients:
Once the meat is well browned, add hot water until the meat is covered, then add salt and the spices: cumin, nutmeg, thyme, and all spice. Prepare the tomatoes by blanching, peeling, and chopping them, then add them to the pot.

5. Boiling:
Let everything simmer on low heat for about 40 minutes. This will allow the meat to tenderize and the flavors to blend. Since you are using a pressure cooker, the time will be significantly reduced.

6. Finalizing the dish:
After 40 minutes, open the pressure cooker and add the fried okra. Let it cook for another 15 minutes. In the last few minutes, peel the garlic, chop it finely, and sauté it in a little oil until it turns golden. Add it to the pot along with the finely chopped fresh coriander leaves.

Serving:
Serve Bamyah hot, alongside a side of boiled rice, black olives, and pickles. A splash of lemon juice over the dish will enhance the flavors and add a pleasant contrast. Enjoy your meal!

Nutritional benefits:
Okra is a vegetable rich in fiber, vitamins A and C, and minerals such as calcium and magnesium. It contributes to healthy digestion and helps maintain skin health. The combination with beef provides essential proteins for the body, while olive oil adds beneficial fatty acids.

Useful tips:
- Choose fresh okra, no longer than 10 cm, to avoid a woody texture.
- You can adapt the recipe using chicken or even tofu for a vegetarian option.
- Feel free to experiment with different spices, such as paprika or curry, to customize the flavor.

Frequently asked questions:
1. Can frozen okra be used?
Yes, but the texture may be different. Ensure they are of good quality.

2. Can I make Bamyah without meat?
Absolutely! Replace the meat with vegetables or tofu for a vegetarian version.

3. What other dishes can Bamyah be combined with?
It pairs perfectly with fresh salads, mashed potatoes, or pita bread.

A personal note:
This recipe was passed down to me by a grandmother who loved to cook, often gathering us around the table to enjoy delicious dishes. Every time I cook Bamyah, I feel like I am continuing her tradition and sharing her story with loved ones. I invite you to add this recipe to your culinary repertoire and create unforgettable memories around the table!