Lebanese Okra in Tomato Sauce (Bamia bil Zeit)

Name: Lebanese Okra in Tomato Sauce (Bamia bil Zeit)
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Lebanese
Ingredients: 1½ lb (680 g) fresh small okra, rinsed, patted completely dry, stem caps trimmed in a thin cone without cutting into the pod; ⅓ cup (80 ml) extra-virgin olive oil; 1 large (about 10 oz) (280 g) yellow onion, halved and thinly sliced; 6 cloves (18 g) garlic, crushed to a paste with a pinch of salt; 1 cup packed (40 g) fresh cilantro (coriander), leaves and tender stems finely chopped; 1½ lb (680 g) ripe tomatoes, grated on a box grater, skins discarded (or chopped, canned whole tomatoes work); 1 tbsp (16 g) tomato paste; ½ tsp (1 g) ground allspice; 1 tsp (6 g) kosher salt, plus more to taste; ¼ tsp (½ g) black pepper, freshly ground; ½ cup (120 ml) water; 1 medium lemon, juiced (about 3 tbsp / 45 ml)

From the MyKitchenBank Kitchen

Tender whole okra pods simmered in a garlicky, cilantro-scented tomato sauce with plenty of olive oil and a squeeze of lemon. This classic vegan Lebanese stew is served warm or at room temperature with rice or flatbread.

Prep: 20 min
Cook: 35 min
Total: 55 min
Makes: 4 main-course servings (about 5 cups)

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Ingredients

4 servings

1½ lb (680 g) fresh small okra, rinsed, patted completely dry, stem caps trimmed in a thin cone without cutting into the pod
⅓ cup (80 ml) extra-virgin olive oil
1 large (about 10 oz) (280 g) yellow onion, halved and thinly sliced
6 cloves (18 g) garlic, crushed to a paste with a pinch of salt
1 cup packed (40 g) fresh cilantro (coriander), leaves and tender stems finely chopped
1½ lb (680 g) ripe tomatoes, grated on a box grater, skins discarded (or chopped, canned whole tomatoes work)
1 tbsp (16 g) tomato paste
½ tsp (1 g) ground allspice
1 tsp (6 g) kosher salt, plus more to taste
¼ tsp (0.5 g) black pepper, freshly ground
½ cup (120 ml) water
1 medium lemon, juiced (about 3 tbsp / 45 ml)

Equipment (5)

12-inch (30 cm) deep skillet or wide Dutch oven with lid
Chef's knife and cutting board
Mortar and pestle or garlic press
Wooden spoon
Paper towels

Steps

Before you start

If using frozen okra, thaw it in a colander for 30 minutes and pat dry; do not cut the pods.
Pick small, bright green fresh okra pods (under 3 inches / 7 cm); they are the most tender and least slimy.
Keep stirring gentle after the okra goes in. Whole pods stay intact and release less slime.
Pat the okra completely dry before frying so it browns instead of steaming.

1
Dry and trim okra
- Rinse the okra and dry it thoroughly with paper towels or a clean towel.
- Trim the stem caps in a thin cone, like sharpening a pencil, without exposing the seed cavity.
- Leave the pods whole.
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Ready when: Pods feel dry to the touch with no wet spots.
Tip: Moisture and cut-open pods are what make okra slimy, so keep them dry and intact.
2
Prep aromatics and tomatoes
- Slice the onion, crush the garlic with a pinch of the salt into a paste, chop the cilantro, and grate the tomatoes on the large holes of a box grater, discarding the skins.
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Ready when: Tomatoes are a pulpy purée with only skins left in your hand.
3
Sear the okra
- Heat 3 tablespoons (45 ml) of the olive oil in a 12-inch (30 cm) skillet over medium-high heat until shimmering.
- Add the okra in a single layer (work in two batches if crowded) and cook, turning occasionally, for 6 to 8 minutes.
- Transfer to a plate.
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Ready when: Pods are bright green with golden-brown spots and slightly shrunken.
Tip: Don't stir constantly; let the pods sit a minute between turns so they brown.
4
Soften the onion
- Reduce heat to medium.
- Add the remaining olive oil and the sliced onion with a pinch of salt.
- Cook, stirring often, for 7 to 8 minutes.
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Ready when: Onion is soft, translucent, and lightly golden at the edges.
5
Bloom garlic and cilantro
- Stir in the garlic paste, three-quarters of the cilantro, and the tomato paste.
- Cook, stirring constantly, for 1 to 2 minutes.
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Ready when: Garlic smells fragrant and the paste darkens to brick red; it should not brown.
Tip: If the garlic starts to brown, add the tomatoes right away to prevent bitterness.
6
Build the sauce
- Add the grated tomatoes, water, allspice, the remaining salt, and the pepper.
- Bring to a simmer, scraping up any browned bits, and cook uncovered for 5 minutes.
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Ready when: Sauce bubbles steadily and smells sweet and rich.
7
Simmer with okra
- Return the okra to the pan and nestle it into the sauce, spooning some sauce over the top.
- Cover, reduce heat to low, and simmer for 20 to 25 minutes, gently shaking the pan (not stirring) once or twice.
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Ready when: A knife slides easily into a pod and the sauce is thickened and glossy with oil pooling at the edges.
Tip: If the sauce looks dry before the okra is tender, add 2 to 3 tablespoons of water.
8
Finish with lemon
- Uncover and stir in the lemon juice and remaining cilantro.
- Simmer 2 minutes, then taste and add salt if needed.
- Rest off the heat for 5 minutes.
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Ready when: Sauce tastes bright and balanced, neither flat nor sharply sour.

Good to know

Tips

Keep the pods whole and avoid stirring once they are in the sauce to minimize sliminess.
The acid from lemon and tomato helps tame okra's mucilage, so don't skip the lemon.
Serve with vermicelli rice, warm pita, and a squeeze of extra lemon.
Be generous with the olive oil; it's a defining part of this 'bil zeit' (in oil) dish.

Make ahead

"Bamia bil zeit tastes even better the next day. Cook completely, cool, and refrigerate up to 3 days; reheat gently."

Storage & reheating

"Room temperature: up to 2 hours (it is also traditionally served at room temperature). Fridge: up to 4 days in an airtight container. Freezer: up to 3 months; thaw overnight in the fridge. Reheat gently in a covered pan over low heat with a splash of water."

Substitutions

fresh small okra → frozen whole baby okra. Thaw and pat very dry; sear 5 minutes and reduce the simmer to 15 to 20 minutes.
ripe tomatoes → 1 can (28 oz / 800 g) whole peeled tomatoes, crushed. Use when fresh tomatoes are not in season; reduce the water to ¼ cup (60 ml).
fresh cilantro (coriander) → flat-leaf parsley. Milder flavor, but still fresh and green.
ground allspice → ground cinnamon (¼ tsp). Gives a similar warm note; use less because it is stronger.