Bamieh (Middle Eastern Okra Stew) Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Aug. 31, 2013
Amazing. I served it over Injera (Ethiopian bread).
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Reviewed: Aug. 19, 2013
Way too much cinnamon!! The most would be 1 tbsp not 3.
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Reviewed: 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!
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Cooking Level: Beginning

Home Town: Springfield, Ohio, USA

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Reviewed: 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.
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Reviewed: Apr. 3, 2012
I used beef because that is what I had, and served it over rice. Delicious.
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Reviewed: Dec. 15, 2011
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.
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Reviewed: Aug. 13, 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!
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Cooking Level: Expert

Home Town: Fresno, California, USA

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