Bamia Beef Okra Casserole Recipes

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BEEF AND OKRA BAMIA

A simple but amazing Middle Eastern dish containing okra with tomato sauce and wonderful spices. For a vegetarian dish, you can choose to omit the steak completely. Serve with white rice.

Provided by najla

Categories     100+ Everyday Cooking Recipes

Time 1h10m

Yield 6

Number Of Ingredients 14



Beef and Okra Bamia image

Steps:

  • Heat olive oil in a large pot over high heat. Sprinkle 1 tablespoon salt over steak cubes; cook and stir meat in the hot oil with onion and garlic until meat is seared, about 5 minutes; reduce heat to medium; cook and stir until meat is browned, about 3 more minutes. Remove steak pieces and set aside.
  • Stir tomato sauce and tomato paste into same pot; mix in okra, water, coriander, white pepper, and cumin. Bring to a boil; season with additional salt. Reduce heat to low and simmer until okra is tender, 30 to 45 minutes; return pieces of beef to the bamia. Simmer until flavors are blended, about 10 minutes; garnish with slices of jalapeno pepper.

Nutrition Facts : Calories 366.3 calories, Carbohydrate 12.4 g, Cholesterol 32.6 mg, Fat 29.1 g, Fiber 3.8 g, Protein 16 g, SaturatedFat 5.1 g, Sodium 1707.3 mg, Sugar 6.1 g

⅔ cup olive oil
1 tablespoon salt
1 pound beef top sirloin, cut into 1-inch cubes
½ large onion, chopped
6 cloves garlic, minced
2 (10 ounce) cans tomato sauce
1 tablespoon tomato paste
1 (10 ounce) package frozen okra, thawed
2 cups water
1 ½ tablespoons ground coriander
1 teaspoon ground white pepper
2 teaspoons ground cumin
salt to taste
1 jalapeno pepper, thinly sliced

BAMIA (BEEF & OKRA CASSEROLE)

Make and share this Bamia (Beef & Okra Casserole) recipe from Food.com.

Provided by LikeItLoveIt

Categories     Lunch/Snacks

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 13



Bamia (Beef & Okra Casserole) image

Steps:

  • Cut stalks from okra.
  • Heat 3 tablespoons oil in a large saucepan.
  • Add okra, saute 6 minutes.
  • Drain sauteed okra on paper towels.
  • Discard oil, wipe pan with paper towels.
  • Heat 2 more tablespoons oil in saucepan.
  • Add onion and tomatoes, saute until heated through.
  • Add ground beef- cook, stirring occasionally until browned.
  • Add stock- bring to a boil.
  • Add garlic and salt.
  • Simmer until most of liquid has evaporated.
  • Preheat oven to 350F.
  • Brush a large baking pan with oil.
  • Stir yogurt, sour cream and white pepper into beef mixture.
  • Spoon half of the beef mixture over bottom of oiled pan.
  • Cover with okra, then with remaining beef mixture.
  • Sprinkle with remaining tablespoon oil.
  • Bake 50-60 minutes.
  • Garnish with tomato and lemon slices.

Nutrition Facts : Calories 942.6, Fat 88.6, SaturatedFat 34.9, Cholesterol 114.4, Sodium 641.1, Carbohydrate 25.2, Fiber 9, Sugar 9.5, Protein 15.4

1 1/2 lbs okra
6 teaspoons vegetable oil
1 onion, chopped fine
6 tomatoes, peeled,chopped
1 lb beef, ground
1 cup stock
2 cloves garlic, crushed
1 teaspoon salt
3 teaspoons plain yogurt
3 teaspoons sour cream
1/2 teaspoon white pepper
1 tomatoes, thinly sliced
1 lemon, thinly sliced

EGYPTIAN BAMIA

This is a great recipe for making during the month of Ramadan. It is an Egyptian dish. Bake in a clay baking dish if available. If not, any deep baking dish is fine. Best served with rice.

Provided by Felicia Manocchio

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 2h15m

Yield 4

Number Of Ingredients 7



Egyptian Bamia image

Steps:

  • Heat olive oil in a large saucepan over medium heat; cook and stir onion until translucent, about 7 minutes. Mix in lamb, salt, and black pepper; cook and stir until lamb is lightly browned, 5 to 10 more minutes.
  • Stir in tomato sauce and water; season with salt and black pepper. Bring lamb mixture to a boil and reduce heat to low. Simmer lamb in sauce until very tender, at least 1 hour, adding more water as needed. Stir occasionally.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Stir okra into lamb mixture, adding more water if necessary, and bring to a boil. Spoon the bamia into a 2-quart baking dish and adjust salt and black pepper; cover dish with foil.
  • Bake in the preheated oven until okra is tender, about 45 minutes; uncover for last 10 minutes of baking.

Nutrition Facts : Calories 338.6 calories, Carbohydrate 11.2 g, Cholesterol 57.9 mg, Fat 25.7 g, Fiber 3 g, Protein 16.9 g, SaturatedFat 6.7 g, Sodium 337.3 mg, Sugar 5.9 g

¼ cup olive oil
1 large onion, finely chopped
1 pound boneless lamb shoulder, cut into 1-inch pieces
salt and ground black pepper to taste
1 (8 ounce) can tomato sauce
2 cups water, or as needed to cover
1 (10 ounce) package frozen okra, thawed

BAMYA ( LAMB OR BEEF AND OKRA STEW)

Make and share this Bamya ( Lamb or Beef and Okra Stew) recipe from Food.com.

Provided by LikeItLoveIt

Categories     Stew

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 14



Bamya ( Lamb or Beef and Okra Stew) image

Steps:

  • Okra must be cooked so that its slimy texture is eliminated.
  • The Greeks have the best technique for achieving this.
  • Trim the conical tops with a sharp knife, then soak the okra in red wine-viegar (Khall) for 30 minutes, allowing 1/2 cup vinegar per pound.
  • Drain, rinse and dry the okra and proceed with the recipe.
  • This dish is popular throughout the Middle East and can be prepared with lamb or beef.
  • Serve with rice.
  • Preheat an oven to 325 F (165 C).
  • In a large frying pan over medium-high heat, warm 4 tablespoons of the butter or oil.
  • Working in batches, add the meat and fry, turning, until browned on all sides, about 10 minutes.
  • Using a slotted spoon transfer to a baking dish or stew pot.
  • Add the onions to the fat remaining in the frying pan and saute over medium heat until tender and translucent, 8-10 minutes.
  • Add the garlic, cumin, coriander, tomatoes, tomato paste, the 1 cup stock and mint (if using).
  • Stir well.
  • Pour over the meat and season to taste with salt and pepper.
  • Cover and bake until all the liquid is absorbed, about 1 1/2 hours.
  • Taste and adjust the seasonings.
  • Meanwhile, prepare the okra as directed in the note above.
  • In a saute pan over medium heat, warm the remaining 2 tablespoons butter or oil Add the okra and saute for 3 mins, stirring gently.
  • Remove the stew from the oven and arrange the okra on top in a spoke pattern.
  • Sprinkle the lemon juice evenly over the surface.
  • Re-cover the dish and return it to the oven.
  • Bake for 35 minutes longer.
  • Add stock or water if the mixture seems too dry.
  • Serve the"BAMIA" stew piping hot.

6 tablespoons unsalted butter or 6 tablespoons olive oil
2 lbs stewing lamb or 2 lbs beef, cut into 1 in cube
2 onions, finely chopped
2 garlic cloves, finely minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 cup peeled seeded and chopped tomato
3 tablespoons tomato paste
1 cup beef stock or 1 cup water, as needed
2 tablespoons chopped of fresh mint (optional)
salt
fresh ground pepper
1 -1 1/2 lb okra
1 lemon, juice of

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