Bamieh (Middle Eastern Okra Stew) Recipe -
Bamieh (Middle Eastern Okra Stew) Recipe

Bamieh (Middle Eastern Okra Stew)

Recipe by  

"A fabulous, flavor-filled recipe that's great for leftovers. Every Middle Eastern country has its own spin on this dish, but this one is predominantly the Yemeni version. Serve over basmati rice."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    2 hrs

    2 hrs 20 mins


  1. Heat the vegetable oil in a large pot over medium heat. Stir in the onion, salt and black pepper; cook and stir until the onion has softened and turned a light golden brown, about 10 minutes.
  2. Add the lamb, cinnamon, cumin, coriander, and garlic paste. Cook on medium heat until the lamb starts to brown, 10 to 15 minutes, stirring occasionally. Stir in the tomatoes and tomato paste; cook and stir for another 5 minutes.
  3. Dissolve the beef bouillon cubes in 4 cups of boiling water. Pour the broth into the pot with the lamb and stir in the okra. If necessary, add water to cover the okra. Cover and simmer for 30 minutes, stirring occasionally. Remove the cover and cook for another 45 minutes to 1 hour until the lamb is very tender and the stew reaches your desired thickness.
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Reviews More Reviews

Most Helpful Positive Review
Feb 13, 2012

Delicious and authentic tasting. My suggestion: Leave in the lamb bones till the end, then remove before serving (they enrich the flavor), and also, add another meat in addition to lamb, such as steak or chicken. There is no need to brown the meat for more than a minute or so, because it cooks enough while simmering in the liquid for the next hour and a half. Also, if you can find it, add a tablespoon of tamarind paste in addition to the tomato paste.. It really boosts the flavor.

Most Helpful Critical Review
Aug 19, 2013

Way too much cinnamon!! The most would be 1 tbsp not 3.


11 Ratings

Aug 15, 2011

I am of Armenian desent and this is very similar to the way "We" make it. Even the name is similar. We don't use the spice that the Arabs do or in much less concentration. Great with rice pilaf and lots of bread and a veggie/pickle platter. Yumm-O!

Apr 17, 2013

It turned out well! I didn't have lamb on hand but had beef and it was a good substitute for it. I did as someone here suggested and add tamarind paste (I didn't know what the heck to use it for and now I got a reason!) and it added a good flavor to it. This is a stew and not a soup, so if you really wanted it to be more soup like, add a lot more water! Hope I can try this with chicken, hope it'd turn out well without the need to cook for so long!

Apr 03, 2012

I used beef because that is what I had, and served it over rice. Delicious.

Sep 16, 2012

My husband who is Palestinian loved this. My only changes were that I used 1 can of diced tomatoes instead of 5 and I used diced tomatoes with chili peppers because my husband likes it real spicy. I also fried the okra well before adding to the stew and only used enough meat for him and 1 onion, then just added water to cover the meat about a half inch (then adding water if needed while it was cooking.) The spices I actually added the same amount and he just loved it.

Jul 08, 2015

I didn't add lamb as we don't eat meat in our house but I substituted grillers morning Star in place of meat and added a pinch of turmeric and it turned out very delious

Apr 13, 2015

Doubled the spices for better flavor


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  • Calories
  • 262 kcal
  • 13%
  • Carbohydrates
  • 22.6 g
  • 7%
  • Cholesterol
  • 53 mg
  • 18%
  • Fat
  • 8.3 g
  • 13%
  • Fiber
  • 7 g
  • 28%
  • Protein
  • 21.6 g
  • 43%
  • Sodium
  • 827 mg
  • 33%

* Percent Daily Values are based on a 2,000 calorie diet.

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