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Bamies Yiahni (Cypriot okra stew with tomatoes)Bamies Yiahni

Cypriot okra stew with tomatoes

Wash okra; remove stalks but be careful not to cut into the okra in order to prevent melting during the cooking process. Place okra in shallow dish; sprinkle with salt, black pepper and vinegar. Allow okra to sit uncovered in direct sunlight until they begin to wither. Pour vegetable oil into a skillet; when hot, add withered okra and cook until browned on all sides. Transfer okra to a saucepan using a slotted spoon. Add onions and garlic to oil remaining in skillet; cook for about four minutes or until softened. Add tomatoes; cook and stir for two to three minutes. Mix tomato purée in one cup hot water before adding to skillet. Stir and cook for about fifteen minutes; turn into saucepan with the okra. Add just enough hot water to cover okra and add bay leaf; bring mixture to a boil. Reduce heat to simmer; cover and cook for about forty minutes or until almost all liquid has evaporated and sauce has thickened. Pour mixture onto a serving platter; sprinkle with parsley and serve.


Food Fare: Middle Eastern RecipesNote: Bamies Yiahni can be served as a vegetarian main course or as a side dish.


*Bamies Yiahni image (C) Robert Kindermann (2006). Used under the Creative Commons Attribution-Share Alike 2.5 Generic license.


Related Link:

Food Fare Culinary Collection: Arabic Cookery


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