Easy Ramadan recipe
Food takes on a focal point during Ramadan, as a means to replenish the body and mind after fasting. At home, cooking can take up a certain amount of time to prepare Iftar daily. Time management is a habit that comes easily after practice. There are certain days when variety with comfort are welcome additions to Ramadan routine.
Okra stew is a Middle Eastern dish that comes in variants across different regions. Its spices and flavors may vary slightly, but the nitty-gritties of the dish are the same. Try making this nutritional dish during Ramadan. You can adhere to the simple recipe or mix and add spices according to your taste.
This dish is between a quick-fix-food and a savory cuisine that is nourishing, tasty, and doesn’t take up hours out of your cooking regimen.
Bamieh/ Bamya (Okra Stew)
Ingredients:
2 lbs. okra (bamya)
2 tbsp olive oil
1 onion, minced
1 tsp minced garlic
1/4 cup tomato paste
1 tsp salt, or more to taste
1 tsp smoked paprika (or substitute regular paprika)
1/2 tsp red pepper flakes - if spice sensitive, use sparingly or omit
1/4 tsp cayenne, or to taste
Rinse the okra clean and let it dry before slicing the ends of each piece. Cut off the stems of okra by placing them together with their ends parallel to each other. Repeat the same action at the tips of okra by placing them evenly.
Pour 2 tbsp olive oil in a large sauté pan over medium heat. Add minced onion and stir frequently until they turn golden.
Add minced garlic and sauté along with the onions. Now add the okra and stir. The stirring helps lose the sticky texture of the okra, but don’t apply too much pressure at any time while stirring.
Separately, mix and beat together 1.5 cups of hot water, 1/4 cup tomato paste, 1 tsp salt, 1 tsp paprika, 1/2 tsp red pepper flakes and 1/4 tsp cayenne.
Pour this tomato mixture over the okra and bring to a boil. Close the lid of the pan and reduce the heat. Let the okra mixture simmer and cook it for about 25 minutes. Keep stirring after every five minutes, until the okra has softened as per your choice. The tomato sauce should be thick at this point. If not, increase the heat until it thickens. Adjust the salt and spices according to your taste.
Viola! Tasty Bamya is ready!
Feature picture - Egyptian Experience
Recipe by Tori Avey
