Middle Eastern Recipes > Soups & Stews > Bamies Yiahni >
Bamies Yiahni
Cypriot okra stew with tomatoes
2 LBS fresh okra
Salt & black pepper to taste
1/2 C vinegar
1 C vegetable oil
1/4 C onions, chopped
3 garlic cloves, peeled & finely chopped
1/4 LB ripe tomatoes, blanched, peeled & finely sliced
1 TBS tomato purée
Hot water as needed
1 bay leaf
2 TBS fresh parsley, finely chopped
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.
Note: 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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