Stewed Bamieh and Tomato
Okra, or “bamieh” in Arabic, is a staple of traditional Lebanese cuisine and the basis of a variety of vegetable stews. Typically fried or sauteed, it can be made with or without meat and is often served alongside rice and vermicelli. Grown mostly in the north of the country, this quintessential summer vegetable is in season now, but can be found frozen year-round. Our simple, light recipe embraces the freshness of summertime by highlighting local ingredients and forgoing the frying pan—calling for just a dash of oil as a garnish. Assembled in minutes and cooked to perfection in the steam oven, this dish can be enjoyed room temperature as a starter for lunch or dinner.
Typically fried or sauteed, it can be made with or without meat and is often served alongside rice and vermicelli. Grown mostly in the north of the country, this quintessential summer vegetable is in season now, but can be found frozen year-round. Our simple, light recipe embraces the freshness of summertime by highlighting local ingredients and forgoing the frying pan—calling for just a dash of oil as a garnish. Assembled in minutes and cooked to perfection in the steam oven, this dish can be enjoyed room temperature as a starter for lunch or dinner.
THE RECIPE
Preparation time: 10 minutes
Cooking time: 30 minutes.
Serves 3
Ingredients
200g frozen or fresh green bamieh
15g tomato paste
140g tomato sauce
100g diced fresh tomatoes (about 1-2 medium-sized tomatoes)
5g onion powder
5g salt
2g sweet black pepper
1 tbsp olive oil
Method
Preheat oven to 100°C using steam setting.
Mix together tomato paste, tomato sauce, and spices in porcelain dish.
Incorporate diced tomatoes and bamieh to the mixture.
Place the dish on a tray inside the oven on the level 2 rack.
Cook for 30 minutes.
Remove from oven to cool, drizzle with olive oil, and enjoy.
