Bamiya, or baby okra stew, is a beloved staple in Turkish cuisine, renowned for its rich, savory flavor and comforting warmth. This isn't your typical okra dish; the careful preparation and specific blend of spices create a complex taste profile that transcends simple vegetable stew. Imagine tender okra swimming in a luscious tomato-based sauce, infused with the aromatic hints of onions, garlic, and a medley of warming spices. The slight tanginess balances beautifully with the subtle earthiness of the okra, creating a harmonious and unforgettable culinary experience. Each spoonful is a journey for your taste buds, promising a satisfying and deeply flavorful meal.
This recipe will guide you through the process of creating this delicious Turkish classic, step by step. From selecting the freshest ingredients to achieving the perfect consistency and depth of flavor, we'll ensure you can confidently recreate this authentic Bamiya in your own kitchen. Prepare to be amazed by the simplicity and deliciousness of this traditional Turkish okra stew, perfect for a cozy weeknight dinner or a special occasion.
Tools Needed
- Mixing bowl
- Pan
Ingredients
- Baby okra
- Chopped tomatoes
- Chopped onion
- Boiled chickpea
- Cilantro
- Garlic
- Olive oil: 3 tablespoons
- Salt: to taste
- Baharat spice blend
- Water: 1/2 cup
- Coriander powder
- Ground black pepper
- Ground cumin
- Ground cinnamon
- Clove powder
- Allspice blend
Step-by-Step Instructions
Step 1. Prepare the Spice Blend and Sauté Aromatics
- In a mixing bowl, combine coriander powder, ground black pepper, ground cumin, ground cinnamon, clove powder, and allspice blend. Mix well and store in an airtight container.
- Heat a pan with 3 tablespoons of olive oil. Once hot, add finely chopped cilantro and garlic. Infuse in hot oil for a minute.
- Add onion and fry for 3-5 minutes.
Step 2. Cook the Okra and Vegetables
- Add baby okra and sauté. Season with salt.
- Add Baharat spice blend, tomatoes, boiled chickpeas, and 1/2 cup of water. Gently mix.
- Cover and cook on medium heat for 25-30 minutes, stirring every 5 minutes.
Step 3. Simmer and Finish the Stew
- Add more chopped cilantro and mix well.
Step 4. Serve
- Transfer to a serving dish and serve hot with pilaf or baslama bread.
Read more: Arabian Flame Grilled Fish (Samak Mashwi) Recipe
Tips
- For an even more amazing flavor, use fresh, tender cilantro.
- If you have more time, dry roast the Baharat ingredients before blending for a deeper flavor.
Nutrition
- Calories: approximately 200-250
- Fat: 8-12g
- Carbs: 25-30g
- Protein: 6-8g
FAQs
1. Can I use frozen okra instead of fresh?
Yes, you can! Just make sure to thaw it completely and pat it dry before adding it to the stew. Frozen okra might release more water, so you may need to adjust the cooking time slightly.
2. What can I substitute for tomato paste?
You could use a can of crushed tomatoes instead, but the tomato paste adds a deeper, richer flavor and thicker consistency. If using crushed tomatoes, you might want to simmer the stew a bit longer to reduce the liquid.
3. How can I make the stew thicker?
If your stew is too thin, simmer it uncovered for a longer time to reduce the liquid. You can also add a tablespoon or two of tomato paste or a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons of cold water) towards the end of cooking.
This Bamiya recipe offers a delicious and authentic taste of Turkey, bringing the warmth and comfort of this traditional stew to your kitchen. Enjoy the satisfying flavors and textures, and don't hesitate to experiment with spices and herbs to personalize your own version. From a simple weeknight meal to a special occasion dish, this recipe is sure to become a family favorite.