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Bamia

Okra is one of the most popular vegetables in the Arab world.

Recipe information

  • Yield

    serves 4

Ingredients

1 pound small young okra
2 tablespoons extra-virgin olive oil
1/2–1 tablespoon sugar
Salt and pepper
Juice of 1 small lemon, or to taste

Preparation

  1. Step 1

    Cut off the stem ends and wash the okra. Heat the oil in a heavy skillet. Add the okra and sauté gently for about 5 minutes, turning each pod over.

    Step 2

    Add sugar, salt and pepper, the lemon juice, and just enough water to cover the okra.

    Step 3

    Simmer for about 15 minutes, or until the okra is tender and the liquid is reduced. Raise the heat if neccesary to reduce the liquid at the end.

    Step 4

    Serve cold.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.
Reprinted with permission from The New Book of Middle Eastern Food, copyright © 2000 by Claudia Roden, published by Knopf. Buy the full book on Amazon or Bookshop.
TagsMiddle EasternOkraVegetableSideDinnerDairy FreeGluten FreeNut FreeVegetarianVeganEasyQuick5 Ingredients or Fewer30 Minutes or LessSauteCookbooks
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