MaloryB 1

"Middle Eastern bamia (okra) stew. Healthy and delicious! Serve over white rice."
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2 h 30 m servings 214 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 214 kcal
  • 11%
  • Fat:
  • 11.4 g
  • 17%
  • Carbs:
  • 14.1g
  • 5%
  • Protein:
  • 15.7 g
  • 31%
  • Cholesterol:
  • 40 mg
  • 13%
  • Sodium:
  • 206 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Heat oil in a large pot over medium-high heat. Cook and stir beef cubes in hot oil until browned on all sides, about 10 minutes. Add onion and garlic to beef; cook and stir until slightly tender and fragrant, 3 to 5 minutes.
  2. Stir water, tomatoes, okra, tomato puree, coriander, cumin, allspice, lemon juice, salt, and pepper into beef mixture. Bring to a boil, reduce heat to low, and simmer until sauce thickens, about 2 hours.


  • Cook's Note:
  • The sauce should thicken as it cooks. If it does not thicken, stir in 1/2 cup all-purpose flour.


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I'd spent some time in Afghanistan and Northern Iraq (Kurdistan) and at every dinner I was invited, this dish was included in their feast. I remembered eggplants in some, so I added the Japanese...

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