Bamia bil Lahem

Bamia bil Lahem Recipe from Lebanon - Okra and Tomato Stew

Region / culture: Lebanon | Preparation time: 20 minutes | Cooking time: 2 hours and 35 minutes | Servings: 4

Introduction

Bamia bil Lahem, a traditional Middle Eastern stew, combines the unique texture of okra with the rich flavors of stew meat and a blend of aromatic spices. This dish is a staple in many households, cherished for its comforting warmth and depth of flavor. It's a perfect example of how simple ingredients can be transformed into a hearty and satisfying meal.

History

The origins of Bamia bil Lahem can be traced back to the Middle East, where okra is widely used in the cuisine. The dish has been passed down through generations, with each adding their own touch to the recipe. It reflects the region's culinary traditions, emphasizing the use of fresh ingredients and spices to create dishes that are both flavorful and nutritious.

Ingredients

32 oz (907 g) of canned small okra
14 oz (397 g) of cubed stew meat
32 oz (907 g) of peeled and chopped tomatoes
1.5 cups of water
0.5 tbsp of salt
0.5 tsp of ground allspice
0.5 tsp of ground cinnamon
2 tbsp of butter or shortening
1 small onion, finely chopped
1 head of garlic, peeled and crushed with a dash of salt
a bunch of green coriander, finely chopped
1 lemon, squeezed

How to prepare

Sauté the stew meat with shortening.
Place the meat in another pot.
Cover it with water.
Add salt.
Cover and cook for 2 hours.
Set it aside.
Sauté the onion with shortening until it becomes transparent.
Stir in the okra for 8 minutes.
Stir in the garlic and coriander for another 3 minutes.
Add the tomatoes, meat, stock, lemon juice, and spices.
Shake the pot twice over moderate heat.
Cover and cook for 25 minutes.
Serve hot accompanied with rice.

Variations

Consider adding other vegetables like carrots or bell peppers for extra flavor and nutrition. For a vegetarian version, substitute the meat with chickpeas or lentils.

Cooking Tips & Tricks

To ensure the best results when making Bamia bil Lahem, consider the following tips:

- Use fresh okra if available, as it offers a better texture and flavor than canned.

- Brown the meat well before adding it to the stew to enhance its flavor.

- Be careful not to overcook the okra, as it can become slimy.

- Adjust the amount of lemon juice to your taste, as it can significantly influence the dish's flavor profile.

Serving Suggestions

Serve Bamia bil Lahem hot with a side of rice or bread to soak up the delicious sauce. A fresh salad or pickled vegetables can complement the dish with a refreshing crunch.

Cooking Techniques

Browning the meat and sautéing the onions before combining them with the other ingredients are crucial steps that develop the dish's depth of flavor.

Ingredient Substitutions

If canned okra is not available, fresh okra can be used. Similarly, tomato paste diluted with water can replace peeled and chopped tomatoes if necessary.

Make Ahead Tips

Bamia bil Lahem can be prepared in advance and refrigerated for up to 3 days, allowing the flavors to meld together and enhance the overall taste.

Presentation Ideas

Garnish the dish with fresh coriander leaves and a wedge of lemon for a pop of color and flavor. Serve in a traditional clay pot for an authentic presentation.

Pairing Recommendations

A dry red wine or a refreshing beer can complement the rich flavors of Bamia bil Lahem. For a non-alcoholic option, consider a mint lemonade.

Storage and Reheating Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a little water if the stew has thickened.

Nutrition Information

Calories per serving

A serving of Bamia bil Lahem contains approximately 250 calories, making it a moderate-calorie option suitable for a balanced diet.

Carbohydrates

A serving of Bamia bil Lahem contains approximately 15 grams of carbohydrates. The majority of these carbs come from the okra and tomatoes, providing a good source of dietary fiber.

Fats

This dish contains about 10 grams of fat per serving, mainly from the stew meat and shortening used in cooking. Opting for leaner cuts of meat and reducing the amount of shortening can lower the fat content.

Proteins

Bamia bil Lahem is a protein-rich dish, offering about 20 grams of protein per serving. The stew meat is the primary source of protein, making this dish a satisfying and muscle-building option.

Vitamins and minerals

Okra and tomatoes contribute vitamins A and C, as well as potassium and magnesium, to this dish. These nutrients support vision, immune function, and heart health.

Alergens

This recipe is free from common allergens such as nuts, dairy, and gluten. However, those with specific food sensitivities should adjust the recipe accordingly.

Summary

Bamia bil Lahem is a balanced dish, offering a good mix of proteins, carbohydrates, and fats, along with essential vitamins and minerals. It's a nutritious option that fits well into a healthy diet.

Summary

Bamia bil Lahem is a flavorful and nutritious dish that showcases the best of Middle Eastern cuisine. With its rich history and versatile recipe, it's a comforting meal that can be enjoyed in any season. Whether you stick to the traditional recipe or add your own twist, Bamia bil Lahem is sure to satisfy.

How did I get this recipe?

The first time I saw this recipe, I was captivated by it. It was a warm summer day, and I was visiting my friend Fatima in her tiny kitchen in Beirut. The smell of garlic and onions filled the air as she chopped and stirred with practiced ease. I watched in awe as she added the okra and lamb to the pot, along with a blend of spices that made my mouth water.

"Fatima, what is this dish you are making?" I asked, my curiosity piqued.

She smiled at me, her eyes twinkling with mischief. "This, my dear friend, is Bamia bil Lahem. It's a traditional Lebanese dish that my mother taught me how to make. Would you like to learn?"

I nodded eagerly, not wanting to miss the opportunity to learn a new recipe. Fatima handed me a knife and a cutting board, instructing me on how to slice the okra just so, to release its slimy interior and create a velvety texture in the stew. I watched her every move, memorizing the steps and the ingredients she used.

As the dish simmered on the stove, filling the kitchen with its mouthwatering aroma, Fatima shared with me the story of how she learned to make Bamia bil Lahem. Her mother had taught her, just as her grandmother had taught her mother before her. It was a recipe that had been passed down through generations, each woman adding her own unique touch to make it her own.

I listened intently, hanging on every word as Fatima recounted the memories of her childhood, spent in the kitchen with her mother and grandmother, learning the art of traditional Lebanese cooking. She spoke of the love and care that went into each dish, the way that cooking brought the family together and created bonds that transcended generations.

After hours of simmering, the Bamia bil Lahem was finally ready. Fatima ladled generous portions into bowls, sprinkling them with fresh coriander and a squeeze of lemon juice. We sat down at her small kitchen table, the steam rising from our bowls as we dug in with gusto.

The first bite was a revelation. The tender okra and succulent lamb melted in my mouth, the spices dancing on my tongue in a symphony of flavors. I closed my eyes in bliss, savoring each mouthful as if it were the last.

As I savored the last bite of Bamia bil Lahem, I knew that this recipe would become a staple in my own kitchen. I thanked Fatima for sharing her family recipe with me and vowed to pass it on to my own grandchildren one day.

And so, that is how I learned to make Bamia bil Lahem. It is a recipe that holds a special place in my heart, a reminder of the bonds of friendship and the joy of sharing a meal with loved ones. I will always treasure the memory of that day in Fatima's kitchen, learning the art of Lebanese cooking from a dear friend.