Bamieh Bel-Bandourah
November 30th, 2010
Bamieh Bel-Bandourah is okra cooked with meat, garlic, ground coriander and tomato sauce.
Let’s make Bamieh Bel-Bandourah:
1, 2. This is whole tiny okra, stem end trimmed.
3. In a deep pot, heat 1 tbsp ghee, and add okra and stir very gently for about 3 minutes.
4. Add garlic cloves to okra and stir very gently.
5. Add ground coriander and stir very gently.
6. Turn off heat and set aside.
7. Cut meat into cubes.
8. Put the meat in a pot and cover with water.
9. Turn on heat, and keep until boil and foam occurs on surface.
10. Once the foam is formed, you can see it very clearly, turn off heat, and take the pot and put under water so all the foam is washed and removed.
11. This is meat after removing the foam.
12. In deep pot, heat 1 tbsp ghee.
13. Add meat cubes and stir for 5 minutes.
14. Add 1500 ml water and add salt. Leave it over high heat until boiling vigorously.
15. Once water is boiling vigorously, lower the heat and cover the pot and cook until the meat is tender and cooked, for me it took 60 minutes.
16. Meanwhile, cut fresh tomatoes into quarters and put in a deep pot, and season with salt.
17, 18. Cook the tomatoes over high heat until tomatoes are soft and the juice is formed, for me it took 20 minutes.
19. Place a strainer over a bowl, and add the tomatoes, and wait until cool.
20. Squeeze the tomatoes with your hands until you get all the juice out.
21. This is tomato juice.
22. Once meat is cooked, add okra mixture (okra, garlic cloves and ground coriander) to the pot that contains the meat and water, and cook uncovered over medium heat for about 10 minutes.
23. Pour tomato juice to the pot that contains the mixture of okra and meat, keep on high heat until boiling vigorously, then lower the heat and cook for 15 minutes.
24. After 15 minutes, add pomegranate molasses.
25. Add salt if needed, and keep uncovered over low heat for 50 minutes, the turn off heat and serve.
Rice with Vermicelli
26. Rinse rice with water in several changes.
27. Boil water, then soak the rice in boiled water for 10 minutes, and set aside.
28. Melt ghee and bring it to high heat.
29. Prepare vermicelli.
30. Add vermicelli to ghee, and stir until golden brown in color, then turn off heat and let it cool for minutes.
31. Turn on heat, then add 5 5/8 cups water and salt to the vermicelli, and let it boil.
32. Meanwhile, drain rice, then rinse it with cold water in several changes.
33. This is the water which had been added to the vermicelli, it is boiling.
34. Once the water is boiling vigorously, add rice.
35, 36. Check samda (know more about samda in Maqloubat Al-Bathenjan), and keep the rice for 5 minutes over high heat so it will boil vigorously, then lower heat and cover pot and keep for 15 – 20 minutes till rice is cooked, when it is completely cooked, turn off heat, stir and serve.
37. Sprinkle Bamieh Bel-Bandourah with black pepper and serve hot with rice, and raw onion.
Bamieh Bel-Bandourah
From: Family Recipe / Servings: 5 – 6 People
PDF Text Only / Print With Images
| 500 g whole okra
1 tbsp ghee, for okra 40 g peeled whole garlic cloves 2 tbsp ground coriander 300 g fat free boneless lamb meat, Water, for meat 1 tbsp ghee, for meat 1500 ml water 2065 g fresh tomatoes, 1 tsp pomegranate molasses Salt Rice with Vermicelli 3 3/4 cups Egyptian short grain rice Boiling water, for soaking rice 2 tbsp ghee 3/4 cup vermicelli 5 5/8 cups water Salt To Serve Black pepper Raw onion
|
This is whole tiny okra, stem end trimmed.
In a deep pot, heat 1 tbsp ghee, and add okra and stir very gently for about 3 minutes. Add garlic cloves to okra and stir very gently. Add ground coriander and stir very gently. Turn off heat and set aside. Cut meat into cubes. Put the meat in a pot and cover with water. Turn on heat, and keep until boil and foam occurs on surface. Once the foam is formed, you can see it very clearly, turn off heat, and take the pot and put under water so all the foam is washed and removed. This is meat after removing the foam. In deep pot, heat 1 tbsp ghee. Add meat cubes and stir for 5 minutes. Add 1500 ml water and add salt. Leave it over high heat until boiling vigorously. Once water is boiling vigorously, lower the heat and cover the pot and cook until the meat is tender and cooked, for me it took 60 minutes. Meanwhile, cut fresh tomatoes into quarters and put in a deep pot, and season with salt. Cook the tomatoes over high heat until tomatoes are soft and the juice is formed, for me it took 20 minutes. Place a strainer over a bowl, and add the tomatoes, and wait until cool. Squeeze the tomatoes with your hands until you get all the juice out. This is tomato juice. Once meat is cooked, add okra mixture (okra, garlic cloves and ground coriander) to the pot that contains the meat and water, and cook uncovered over medium heat for about 10 minutes. Pour tomato juice to the pot that contains the mixture of okra and meat, keep on high heat until boiling vigorously, then lower the heat and cook for 15 minutes. After 15 minutes, add pomegranate molasses. Add salt if needed, and keep uncovered over low heat for 50 minutes, the turn off heat and serve. Rice with Vermicelli Rinse rice with water in several changes. Boil water, then soak the rice in boiled water for 10 minutes, and set aside. Melt ghee and bring it to high heat. Prepare vermicelli. Add vermicelli to ghee, and stir until golden brown in color, then turn off heat and let it cool for minutes. Turn on heat, then add 5 5/8 cups water and salt to the vermicelli, and let it boil. Meanwhile, drain rice, then rinse it with cold water in several changes. This is the water which had been added to the vermicelli, it is boiling. Once the water is boiling vigorously, add rice. Check samda (know more about samda in Maqloubat Al-Bathenjan), and keep the rice for 5 minutes over high heat so it will boil vigorously, then lower heat and cover pot and keep for 15 – 20 minutes till rice is cooked, when it is completely cooked, turn off heat, stir and serve. Sprinkle Bamieh Bel-Bandourah with black pepper and serve hot with rice, and raw onion. |
Note and Tips
In Syria, most people prefer tiny okra.
Okra is used fresh in season. To use fresh okra, wash okra then rinse and dry well (we usually keep it in the sun for about 2 – 3 hours), then trim stem ends leaving tops intact being careful not to cut into pods, then use it as directed in the recipe above.
Freezing okra for use out of season, wash okra then rinse and dry well (we usually keep it in the sun for about 2 – 3 hours), then trim stem ends leaving tops intact being careful not to cut into pods, then blanch (fill a pot with water, salt and some sugar and bring it to boil, then add okra for few minutes then plunge into a bowl of cold water), drain and allow to cool then place in freezer bags and store in the freezer. Before cooking, allow frozen okra to defrost and use as directed in the recipe above.
Here I used frozen okra (whole tiny okra, stem ends are trimmed before freezing), the weight (500 g) is after trimming the stem ends.
You can make the tomato sauce using tomato paste instead of fresh tomatoes (see here how I used the tomato paste), but the sauce made of fresh tomatoes juice is tastier.
I used homemade pomegranate molasses which is sour, and didn’t add more than one teaspoon because the tomato was sour.
I am veg. but Love the presentation.
I love bamieh bel banadourah. One of my favorite dishes.
It looks just ready to dig in!!! Are you using bamieh nashfe? Wow, you brought up some nice memories with your squeezed tomatoes- I learned this way from mart ame, may the blessing sof Allah be upon her each and every day ya rab ^_^
That looks very delicious, makes me hungry ….
flavourful full meal looks delicious :)
never had meat and okra cooked together before
Great combo and looks delicious but using pomegranate molasses is new to me. thanks for sharing the recipe and your great tips…
Oh that looks and sounds so wonderful! Photos are great as well!
Another delicious looking dish Dimah. we get lovely fresh okra on the market when it is season so we’ll be attempting this one as soon as we see it. We’ve had one of those metal strainers for years and never knew its real purpose (we use it for allsorts!).
This dish looks absolutely lovely and yum!
I am going to try it!
Hugs
Barbaraxx
looks so yummy!!…nice clicks..
Never cooked okra with meat.But I really feel like digging into that rightaway!
Your Step-by-Step photos are an inspiration for any food blogger. You do such a great job!
This is my comfort food when I visit my mom. Love your step by step instruction and the use of fresh tomatoes.
This is just gorgeous. I love the addition of the pomegranate molasses. As always, your presentation is impeccably lovely.
Looks truly soothing and delicious! Angie
wow this looks so tasty thanks for sharing love learning new okra recipes
i love this recipe. i also love okra and only know how to make it pakistani style. this looks delicious, am def bookmarking this one. i’ve had the rice w/ vermicelli before and it’s sooo good.
Tasty. I haven’t made anything with okra in forever.
Lovely Dimah, especially love the addition of pomegranate molasses.
Those little okra are so cute! I love okra with tomato. This looks delicious!
Hello dear! Thank you so much for the award! I will post it as soon as possible!
I hope you had a wonderful Thanksgiving holiday!
Cheers~
Looks like a perfect meal!
What a great step by step! It’s so simple the way you have laid it out :)
It looks delicious. How strong is the okra? I’m not normally a fan, but this recipe looks great none-the-less.
That rice looks so good!!
Wow I really love okra and this sounds like the delicious recipe to try :)
I didn’t use to like okra before but this summer, my uncle has planted some in his garden, so I said I have to try it again. We usually deep-fry it. And I loved it, was so delicious.
A hearty, warming stew like this sounds like just the ticket right about now… I wonder if I could use seitan here instead of meat.
We make okra in Greece too. We add chicken. I like your version with lamb.
Lovely recipe..loved the blend of flavors here
Okra and tomato goes really well.Now I learned that meat can also cook with them. Delicious. Dimah love your pictorials.
I just had okra for the first time and loved it! This is full of flavor and so comforting!
WOW! This dish looks absolutely mouth-watering and so full of flavor! Great recipe :)
Aldy.
some days i love bamiah, somedays i cant stand it. lol…the only difference is when i make it i fry or roast the okra so it doesnt end up being slimy. nice recipe.
I haven’t cooked with okra in ages!! Thanks for sharing this wonderful recipe :)
I sure like okra and your okra must have been cooked soft and perfect! I usually cooked okra with tomatoes and the spices you have used but never added meat in there before.
Lovely presentation:)…I love okra but cook them in different way:)
A marvelous dish! Very tasty.
Cheers,
Rosa
okra with meat is very new to know…but sounds delightful :)
Another wonderful dish! Thanks for sharing.
Very interesting combo..loving your presentation!
Superb… I so want to try it out..
1st I have to find out where I can get pomegranate molasses ..
I love stewy dishes like this. I will have to try it very soon because it looks and sounds like it really taste delicious.
Yuumm, I’d love to try this right now! These are all my fav ingredients here :)
Have a delightful, tasty weekend, dear Dimah!
great recipe!!!!!
Every time I come to your blog, I want to eat your latest post. They all look so good. I’ve always wanted to try and cook okra myself. Sounds lovely and warming.
Great pictures and such detailed instructions. Great recipe, with the meat and vegetables.
I love okra and this casserole just sounds so tasty. I am going to have to devote at least a week to Syrian cooking to sample all of the incredibly tasty recipes you offer.
indianspicemagic: Thanks!
Cherine: Thank you!
Mateja: Thanks for stopping by! no I’m not using bamieh nashfeh, this is frozen but we freeze it as I explained in notes & tips.
Umm Mymoonah: Thank you!
torviewtoronto: Thank you so much!
Treat and Trick: Thanks for the lovely comment!
Sandra: Thanks for stopping by!
turkey’s for life: Thanks for the comment! hope you enjoy it :)
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Victoria Challalncin: Thank you so much! this is such a quiet compliment from you :)
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Claudia: Thank you so much for stopping by and for the lovely words!
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rebecca: Thanks!
Nadia: Thank you for the kind words!
briarrose: Thanks! hope you try okra :)
Emma @ sunflower days: Thanks!
lisaiscooking: Thanks for stopping by!
Catherine: Thanks for the comment!
Simply Life: Thanks!
Lorraine @ Not Quite Nigella: Thank you so much!
Joyti: Thanks for stopping by! I love okra and with tomatoes and molasses it is great :)
Cindy: Thanks!
Tes: Thank you!
Fragolina: Thanks for coming by and for the lovely comment!
Hannah: Thank you!
Katerina: Thanks for the info! never had okra with chicken ;)
Namitha: Thanks!
Swathi: Thank you so much for the lovely comment!
Reeni: Thanks!
Aldy: Thank you so much!
Mirauncut: Thanks!
Kimba’s Kitchen: Thanks for stopping by!
tigerfish: Thanks for coming by! hope you try it with meat :)
sushma: Thanks!
Rosa: Thanks!
Ananda Rajashekar: Thanks for coming by!
fooddreamer: Thanks!
aipi: Thanks!
Lisa H.: Thanks for stopping by! hope you find it :)
Nancy/SpicieFoodie: Thanks for coming by! hope you enjoy it :)
Zara: Thanks, sweetie! you are so kind!
grazi: Thanks!
All That I’m Eating: Thank you so much for the kind words!
Becky: Thank you so much!
OysterCulture: Thanks for stopping by and for the lovely comment!
Very good site.Photos wonderful.
I will follow you all the time,inshaAllah.
Greetings from Turkey :)
http://cahidejibek.wordpress.com/
i’m aware that okra nd lamb is a good complementary combination. i’ve flagged this for future use. thank you for sharing. and i like it that you respond to all your comments. i find that pretty decent :)
Oh that looks and sounds so wonderful! Greetings from Turkey!
mmmm yummy I love this dish.