From, “Evolving Vegan” by Mena Massoud
Bamya (Okra Stew)
Serves 2 To 4
FOR THE BAMYA:
- 2 tablespoons neutral oil, such as grapeseed or safflower
- 1 medium yellow onion, diced
- 5 garlic cloves, diced
- 1 jalapeño, diced
- 1 (6-ounce) can tomato paste
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon ground coriander
- Sea salt and freshly ground black pepper
- 1-pound okra, trimmed (preferably fresh, but frozen is okay, too)
FOR THE EGYPTIAN RICE:
- 2 tablespoons coconut oil
- 1 cup broken vermicelli noodles
- 1 ½ cups white parboiled long-grain rice, rinsed
- 1 teaspoon sea salt
Mena Massoud - Bamya (Okra Stew) - Home & Family
- Make the bamya in a medium pot, heat the oil over medium-high heat. Add the onion, garlic, and jalapeño. Cook, stirring, until the onion is softened and golden, 3 to 5 minutes.
- Stir in the tomato paste, lemon juice, coriander, and ½ cup water. Season with salt and pepper. Increase the heat to high and bring the mixture to a boil. Add the okra, stir to combine, then reduce the heat to low. Cover loosely with a lid (you want to allow some steam to escape) and simmer until the okra is very tender, about 45 minutes)
- Meanwhile, make the Egyptian rice: in a large saucepan, melt the coconut oil over medium-high heat. Add the vermicelli and cook, stirring continuously, until golden and fragrant, about 3 minutes. Add the rice, salt, and 2 ¼ cups water. Bring to a boil, then cover, reduce the heat to low, and simmer until the water has been mostly absorbed and the rice and vermicelli are tender, about 20 minutes.
- Taste the okra and season with more salt and pepper, if needed. Serve with the Egyptian rice.