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Home and Family 9010 Final Photo Assets
From, “Evolving Vegan” by Mena Massoud
Bamya (Okra Stew)
Course:
Dinner
Cuisine:
Egyptian
Yield:
Serves 2 To 4
Time:
1 Hr
INGREDIENTS:

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

DIRECTIONS:

  1. 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.
  2. 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)
  3. 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.
  4. Taste the okra and season with more salt and pepper, if needed. Serve with the Egyptian rice.

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