Okra with Meat / Etli Bamya

Bamya Pilaf

Okra is one of the vegetables that you either love it or hate it. It is difficult mostly with kids too. My husband loves it. Imagine even in a very rich open buffet, if there is okra with meat, he prefers it to many other attractive dishes. So now that okra is in the market these days, I thought it is time to share it with you too.

Try to pick ones that are smaller, it might be a way to convince the kids to give it a try too. First cook the meat, it can be lamb or beef. I generally use beef. On the other hand lamb cooks faster and tastier. Or you can totally ignore the meat too. Just keep in mind that okra doesn’t go with minced meat – don’t ask me why, this is the tradition.

If you are one of those that just cannot stand the texture of the okra, with its hairy, stingy skin; it might be a good idea to soak the okra in a bowl of water with a half a lemon’s juice in it. If it is not a problem to you to touch okra as it is or it is all fresh and small, you are free to skip this step totally.

Some of the vegetables and the way of preparing them just drives me crazy, okra is one of them. It takes ages to peel the okra, because you have to be nice and polite. So it might be a good idea to watch tv, chat with a friend  or listen to some nice music while doing this.

Cutting the Okra

The way you cut off the stem of an okra is important, if you just chop it off and cook all the squishy liquid in the okra will come out and you wont want to have okra ever again. So be careful and patient. Use a small knife and cuf off the stem, while turning it around like you are sharpenning a pencil with a knife. Leave behind a funnel shapped cap.

Okra Meat

Once you have peeled the okra, the rest is pretty straight forward. Just make sure to cook the meat first. And add the okra only after the meat is ready as okra cooks very fast and you should not over cook okra.

Okra Prep

Serve okra with either plain Pilaf or Orzo Pilaf and with Shepherd’s Salad. or Compote. Don’t forget to put lemon slices on the table. Enjoy.

Okra with Meat

Okra with Meat / Etli Bamya
Print Recipe
A Turkish way of preparing okra.
Servings Prep Time
6 servings 20 minutes
Cook Time
20 minutes
Servings Prep Time
6 servings 20 minutes
Cook Time
20 minutes
Okra with Meat / Etli Bamya
Print Recipe
A Turkish way of preparing okra.
Servings Prep Time
6 servings 20 minutes
Cook Time
20 minutes
Servings Prep Time
6 servings 20 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Wash the okra before peeling. If you are disturbed about eating or peeling the texture of the okra, leave them in a bowl of water with half a lemon's juice for about 20 minutes. If the okra is really fresh, you can skip this step.
  2. Peel off the cap of the okra gently and very thin. The shape should be like a funnel when you are finished. Be careful not to cut too deep. If you notice that you have cut too much and you can see little holes just discard that okra as it will most probably leave out squishy water when cooked and nobody will like it. Try to cut less deep in the next one.
  3. Put the olive oil in a cooker. You can also use a preassure cooker. Add the chopped onions. Cook until onions are softened.
  4. Add cubed meat. You can use lamb or beef. Lamb cooks faster. Do not use ground meat, with this dish.
  5. Cook the meat with the onions until brownish on all sides. Add also chopped garlic.
  6. When the meat starts to look brownish add chopped tomatoes. Make sure you have peeled the tomato. Stir for a minute. Then add enough water to cover the bottom of the pot. Cover the lid and cook until the meat is ready. If you use a preasure cooker, this will take less time.
  7. When the meat is ready add the okra, the salt, lemon's juice and a pinch of ground black pepper. If there is enough water to cover the bottom of the pot, you do not need to add any more. If you need, add hot water.
  8. Cook again until the okra is ready. If cooks really fast, so if you are cooking with a preassure cooker, make sure you don't over cook it.
  9. Rest for five minutes. Serve warm, with lemon slices.
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