There are hundreds more stewed vegetable dishes like this from all over the Middle East, and we're looking for suggestions for which one to do next! Let us know what you'd like to see. If you want to help support our research into these recipes, consider supporting us on www.patreon.com/MiddleEats or you can buy as a coffee at www.ko-fi.com/MiddleEats Thank you!
I like your videos a lot 😍 This is definitely not how to do it. You want a better way to make Bamya here we go. Lebanese best Bamya you ever ate true story 😍 Crush 6 garlic cloves in the mortar, chop one large onion, chop a bunch of fresh coriander, saute the onion in ghee, add the meat, brown the meat with the onion. There shouldn't be much water in the bottom of the pan left, You put the garlic at last so it doesn't get burned with the fresh coriander, lower the heat to medium and let the garlic and add 70% of the coriander infuse the meat with flavor of the garlic and coriander, after doing this for approx 8 minutes add 3 spoons of tomato paste in the pot not pasata, saute the tomato paste along with everything so it gets covered with the tomato paste, add black pepper, add a little Arabic 7 spice, salt or bouillon cubes, preferably meat flavour bouillon cubes. Add a teaspoon of sugar (optional) you mix everything together add 1 can chopped tomatoes and water deglazing the pan from the bottom. Let boil until the meat almost gets tender, you take frozen okra zero and run it under warm water so they don't stick together and no frost , this step is optional you saute the okra in oil for then minutes in a different pan drain of the oil, then add it to the stew gives it a very nice flavor, or just add it directly in to the stew from the bag. When the okra and meat is cooked to your liking, add the rest of the coriander at the end, and serve with the vermicelli rice. Sahten 😊 add some lemon if you want. Hope you try this one out.
As a Lebanese, yes, this is closer to the way I do it We add 7 spices to the meat (or a mix of black pepper cinnamon and all spice). We also saute a garlic and cilantro (fresh coriander) mixture and add it at the end (similar to an Indian tarka) The combination of tomato products one uses varies a lot from recipe to recipe. In Turkish and Armenian versions of these type of stews (yakhni), they add equal amounts of tomato and pepper paste: it's very good.
Here in the Southern US we sometimes use Okra as the thickening agent in our gumbo. There are three types of gumbo thickener: Flour roux, okra or gumbo filé which is ground sassafras. All are traditional, all are delicious.
I think its because some people seriously overcook their okra and it can wind up turning the dish into a pot of pure slime. I've had some okra dishes that were like eating the mess left over from a slug orgy and thought i hated okra until i had some well made okra soup.
The intro was hilarious Obi. Ironically, the slime in okra is actually really healthy - it's the part that improves digestion. It is said thay eating one raw okra everyday is really good for you. The tomato pickle looks amazing, can't wait to try it.
my family's technique for okra has always been to saute whole, let dry, then chop if necessary before adding to tomato broth. it gives it a crispier texture (which is especially useful for a vegetarian version of bamya where you dont have the texture of lamb) and also reduces some of the slime difficulties people have with okra. it's a good alternative to oven baking.
Yes, there's a whole technique of flash frying chopped okra, and that results in crispy okra with no slime. It's a great technique, commonly found in East Asian cuisines.
So in the vegetarian version, the lamb is just left out and everything else is made as is, or is there something else done for vegetarian versions aside from just leaving the lamb out? I wanna try this, so any advice is appreciated
@@akku97 i just leave the lamb out personally. ive seen people add a potato or eggplant to bamyeh to try to be a meat substitute, but your mileage may vary on that
Hi, I'm from Jamaica, and what we do to reduce the slime ( even when sliced) is to soak the cut okra in salt water for about 10 minutes before cooking. You can try this and let me know if it works for you too.
As with many hated ingredients I think its because some people cant cook it right and the okra can wind up turning the dish into a pot of pure slime. I've had some okra dishes where the okra wasnt even discernible in the dish, the cook just overcooked the okra until it dissolved into a formless pile of goop and it was like eating a giant pile of snot. A little sliminess can be good put most people dont like it when their meal reminds them of a sinus infection.
Everyone complaining about the sliminess, trying to find ways to reduce it . . . Meanwhile in Japan, we really like it. We have whole dishes based around featuring that 粘々 slimy texture
Theres definitely variations of how this is flavoured throughout the middle east, but it's usually the same base of tomato and lamb. Hope you like this one!
Being Egyptian, I ate this a lot when I was growing up and also didn't like Bamia. But now it is one of my favorite dishes. Okra can be a bit slimy but this recipe will make it taste good. Also very nice if u squeeze lemon juice over it when u plated the dish. Goes very well with texture of Bamia. Its a very healthy vegetable too.
Greetings from Turkey! Before we prepare the okra dish, the stems of the okra are cut off and placed in a bowl filled with water, lemon is squeezed on it and left to wait. Okra is added to the pot after the onion and tomato sauce, and after adding water, a bunch of unripe grapes are placed on it and the pot is cooked by closing the lid. Sometimes okra is made by adding beef or lamb, which makes it more delicious.
Thank goodness I've never been traumatized by slimy bamya when visiting Egypt. I've always had perfectly cooked and delicious okra. I especially love them when they're fried.
Being from Eastern Europe I ate bame aka bamya aka okra as a kid. My grandma used to cook them with chicken instead of lamb and they weren't that slimy, but she only used the small ones like you mentioned. I'll definitely try this recipe! Looks delicious!
My mom makes insanely good kibbeh-bamya. Never knew bamya was slimy until I heard others' complaining about it. Guess I was fortunate, heh. Will definitely give your recipe a try
@@MiddleEats Google "Kubbeh" and it should bring up a (rather small) wiki page. It's sometimes Kubbah \ Kubbeh and some refer to it as Kibbeh. There's a totally different (but also wonderful) dish with a similar name that's usually sold in Falafel \ Shawarma stands as a side dish, and that's a deep fried almond-shaped bulgur dough that's filled with meat, but I'm talking about the Iraqi dumplings. The dumplings themselves are pretty much identical (except for one varient that uses rice), but the broth differs and can be sweet if used with pumpkin, sweet-sour if used with beets, with bamya, or just sour (can't remember what's in the broth of the sour varient). You'll love it, it's very "Middle Eastern" in the ingredients, taste and look, heh. Love your channel, by the way, you have great hands.
I am Egyptian and i do it the same but without the vinegar and i add a tea spoon of sugar and saute the green peppers with the onions and it makes a huge difference
One of my favourite dishes growing up as a half Iraqi kid. I now make my own version and grow okra. And my kids love it! And the sliminess of the okra is the best part!
yayay bamya on the egyptian channel :)) no shit i had this for dinner last night. me and obi 🤞clearly great minds think alike. Also if your looking or video ideas based on Egyptian food id say you should make Fesikh no one outside Egypt seems to know about it or ever heard of it and when I explain it there are usually some kind of reaction
One of my favorite dishes. Interesting enough, when my mom made this when I was very little I didn’t like it but when I became a young adult I started loving it. It’s now one of my favorite dishes.
I'm so glad I found this channel. You guys are perhaps the only ones who introduce such a wide array of middle eastern cuisines to the world, a cuisine which still isn't noticed much internationally. I always try to learn and cook international cuisines but the exact ingredients aren't available most of the times so the output isn't always optimal. Also being an Indian middle eastern cuisine suits my pallete more than any other cuisine and still the food is entirely different from what we have here, I'm amazed by the sheer variety and flavour profile. The ingredients are also mostly available. I've tried some recepies already and they turn out to be not only great but repeatable too. I appreciate your efforts to communicate the right techniques which further prevent mistakes. Keep up the great work !!
WOW we call it bamya! in Bulgaria! My favourite is with meat and different vegetables - potato, peppers, eggplant /patladjan/ onion ....and is called Gjuvech, in a clay casserole. I'm sure you have that.
I used to cook it the same way but recently discovered an Iraqi way to fry/saute the okra first and it takes it many levels up. Hope you try it. Thank you for your useful videos, I always share them to my non Arab friends when they ask about any dish they like I just send them your recipe for it.
Thank you for sharing. I recognize that there are many variations of making the dish, but was surprised that there was no coriander in the recipe. I too didn't like it much growing up, but now crave it all the time, especially on cold winter days. :)
I’ve actually never eaten Bamya before because my mom hated it so much as a kid, she never wanted me to go through what she did 😂 but now I wanna send this vid to her cuz maybe she’ll appreciate the techniques for better texture 🤔🔥
We have this same dish in Afghanistan! We call it Qorma-ye Shast-e Arus. The name Bomya or Bamya sounds very similar to the Afghan province of Bamiyan!
I love okra so much. I've only had it at other peoples homes including an Egyptian one and I am stunned to see it doesn't take much seasoning?! I've been so scared to use it because of all those negative tiktoks. I hope my bag of okra in the freezer is still ok cause it took me too long to find a simple recipe that is so quick and informative.
Hahaha, yes there's just so many of those tiktoks. Well I'm glad that I could change your mind on it. You could of course season it with any number of spice, but it has a great flavour alone!
Also you don't need to get rid of any okra slime as the slime with tomato sauce along with lamb ribs or neck meat gives us an amazing everlasting umami flavour
When I was a kid, I hated okra too. Now I love it, especially when cooked whole in either fish curry or a local spicy and sour stingray stew called 'asam pedas'. Now that you mention it, I notice that okra is almost always cooked in dishes that contain a sour/tangy profile, which usually goes really well with fish imho.
@@tmar8959 Good guess! I am Malaysian, and fish curry with okra is a uniquely Malaysian (and Singaporean) thing. I've had fish curry in Bangalore, India before, and while delicious, completely different.
@@MiddleEats If you're lucky to find any Malaysian restaurants in London that specializes in Malay cuisine, do give them a try! Asam pedas refers to the gravy the meat is cooked in, and is a specialty of the Malacca region. The sourness pairs well with seafood, stingray being the most popular version, but other protein like chicken or beef can be used as well.
I love bamee! I’ve never had it slimy, I’ve always used the frozen packets. I’m Lebanese we cook it like you, except we put cilantro, and no onion or chilli
Thank you so much for making your food videos. انا مصرية وبصراحة شرحك لعمل الاكل ممتاز جدا. ممكن من فضلك تعمل فيديو لعمل مخلل اللفت والفلفل والخيار والليمون. شكرا جدا توبي. 🤍
So funny , it’s one of my favorite dishes, always has been ( minus the meat these days) I don’t even mind the slimy texture! :) I grow 3 different kinds of okra in my garden ❤️
@@MiddleEats It’s funny you ask it is a heirloom variety called motherland okra. it originates from west Africa and I am going to be growing it for the first time this year.Baker creek seed company is where I got them from . And yes they are supposed to be small the leaves are edible too
Please let us know the other two kinds you grow, too. One of my favorite parts of visiting my dear friend in Mississippi is "helping" her clean out all the leftover okra from her freezer. Isn't that noble of me?🤭
@@grovermartin6874 I usually grow Okinawa pink, Jing orange , and Clemson green okra, I’m adding the small motherland okra this year to the mix!! That is SO nice of you to help :) Hopefully you get to enjoy some of the harvest yourself 😊
We have this in Iran too, we call it "khoreshteh-bamyieh" meaning okra stew. I wasn't always fond of it growing up, but now that I'm older I enjoy it when my mum makes it.
I love okra! I also use frozen okra, sliced is the only kind I can find here but that’s what I need for my black eyed pea stoup (stew + soup = stoup!) So of course this looks delish. Thanks for another great recipe.
I Don't Really See How The Amazing Unique Texture that comes from cooking the okra is off putting for some people It's unique to it Hey it's all about taste Slimy or no it's the most delicious vegetable an Egyptian can ask for 😉
It's definitely a dividing opinion, especially in the west where slimy foods are universally disliked, except I guess the slimiest of them all (Oysters)
@@MiddleEats Ying And Yang 🙃 Oysters are a Delicacy Yet It's Savored and Enjoyed Despite it Being Slimy. You're Right To Love or Hate Something is An acquired taste 👌
To de-slime the okra, we always fry or broil them until crispy and then add this to the stew. We also change things up and will make with chicken, beef or lamb depending on what we feel like. The rest of your recipe is spot on.
I stir-fried chopped okra with a pepper and rice with lentils all in the same pan and I think all the "snot" was diluted and then soaked into the starches, making them chewy. First attempt. It was lovely with a huge crispy poached salmon steak. Are raw egg whites really any better-looking?
I love okra and its unique texture! I remember tring it for the first time in college and being completely freaked out lol. I had no idea what it was, and the preparation was pretty bland. But! It left a very strong impression, and not many vegetables do. Since then I've added it to plenty of stews and soups when I'm feeling freaky. I'll have to give this recipe a try!
It's definitely a love or hate vegetable! Personally I love it, but it has to be cooked right. I agree on the blandness, I've had a few okra stews with no flavour, and that wasn't a pleasant experience.
🤣🤣The intro was hilarious! My kids all love bamya!! I make it the Iraqi way with lamb and I use the small frozen ones. It’s never slimy. Literally only needs lots of garlic, salt, and some lemon at the end. Does not need any spices!! It’s probably in our top 5 dishes. Yours looks delicious, I’m going to try it the Egyptian way.
I kinda like the slimy texture not gonna lie. But I do get how in our cuisines we grow with more chewy and crispy textures which makes it hard for us to like the slimy ones.
I always admire your channel and the excellent way for explaining everything, I’m a chef work in Italian restaurant in Iowa state . I just started RUclips channel and still learning about video and editing. It’s lots of work. Keep up the great work
In Lebanon the typical simplest way is frying them first, then crush/slice garlic, chop coriander, onion slices and tomato slices (optional). The cooking goes by saute the garlic with coriander then add the cooked okra, with meat include it when sauting it before the okra. Then add the broth with tomato paste. When you serve the okra stew you add lemon juice to it. We have a thing in Lebanon is that we dry them, when dried they have less slim than green frozen ones. Plus the fresh ones don't have the think slimming. Okra and molokeya(green fresh ones) share this trait. I hated okra when I was small but now I make whole stew just for me, I Love it.
There are hundreds more stewed vegetable dishes like this from all over the Middle East, and we're looking for suggestions for which one to do next! Let us know what you'd like to see.
If you want to help support our research into these recipes, consider supporting us on www.patreon.com/MiddleEats or you can buy as a coffee at www.ko-fi.com/MiddleEats
Thank you!
I like your videos a lot 😍 This is definitely not how to do it. You want a better way to make Bamya here we go. Lebanese best Bamya you ever ate true story 😍
Crush 6 garlic cloves in the mortar, chop one large onion, chop a bunch of fresh coriander, saute the onion in ghee, add the meat, brown the meat with the onion. There shouldn't be much water in the bottom of the pan left, You put the garlic at last so it doesn't get burned with the fresh coriander, lower the heat to medium and let the garlic and add 70% of the coriander infuse the meat with flavor of the garlic and coriander, after doing this for approx 8 minutes add 3 spoons of tomato paste in the pot not pasata, saute the tomato paste along with everything so it gets covered with the tomato paste, add black pepper, add a little Arabic 7 spice, salt or bouillon cubes, preferably meat flavour bouillon cubes. Add a teaspoon of sugar (optional) you mix everything together add 1 can chopped tomatoes and water deglazing the pan from the bottom. Let boil until the meat almost gets tender, you take frozen okra zero and run it under warm water so they don't stick together and no frost , this step is optional you saute the okra in oil for then minutes in a different pan drain of the oil, then add it to the stew gives it a very nice flavor, or just add it directly in to the stew from the bag. When the okra and meat is cooked to your liking, add the rest of the coriander at the end, and serve with the vermicelli rice. Sahten 😊 add some lemon if you want. Hope you try this one out.
Great stuff! I’d love to see Molokheya and Kolkas next.
Obi, how about you try making Turshaaneh, Iraqi sweet and sour apricot base murgah.
As a Lebanese, yes, this is closer to the way I do it
We add 7 spices to the meat (or a mix of black pepper cinnamon and all spice).
We also saute a garlic and cilantro (fresh coriander) mixture and add it at the end (similar to an Indian tarka)
The combination of tomato products one uses varies a lot from recipe to recipe.
In Turkish and Armenian versions of these type of stews (yakhni), they add equal amounts of tomato and pepper paste: it's very good.
It would be very interesting to break down these type of stews (tabikh, yakhni) into their basic building blocks.
It's worth mentioning the sliminess texture is considered lovely especially in west Africa and even here in my home Sudan!
I am egyptian and i enjoy it!
I love it too, I also like slimy melokhia.
Here in the Southern US we sometimes use Okra as the thickening agent in our gumbo.
There are three types of gumbo thickener: Flour roux, okra or gumbo filé which is ground sassafras. All are traditional, all are delicious.
@@crabmansteve6844 oh yeah I heard of gumbo before sounds absoultely lovely
@@fartemisfartmallow8647 bro heck yeah, I love mulukhyia too!
I’m not sure how to say this but .. “THE SLIME IS THE BEST PART OF BAMIYA”. Thank you for attending my TedTalk.
👏👏👏👏👏👏👏👏👏👏👏
Yesssss
Thank you!
Yes yes and yes!!!
You're so right
I really want to try this and see if it can change my mind about okra!
Go on Andong, hit us with some sciencey fusion okra history! ❤
I love it personally but I like most Okra dishes
Do it! i used to loathe this dish too because of the slimey texture but this actually works and i've loved bamya ever since
You can't also fry the crap out of it after you cut it. That's how it's indo-pak people do it.
Andong! :o
Please do, you will love it!
I love Okra, always did and always loved it's texture, the bite and slight sliminess... never really got the feeling that people didn't like it
Yeah, my Nana made it often when I was little. It's one of my favorite dishes
I think its because some people seriously overcook their okra and it can wind up turning the dish into a pot of pure slime. I've had some okra dishes that were like eating the mess left over from a slug orgy and thought i hated okra until i had some well made okra soup.
The intro was hilarious Obi. Ironically, the slime in okra is actually really healthy - it's the part that improves digestion. It is said thay eating one raw okra everyday is really good for you. The tomato pickle looks amazing, can't wait to try it.
Haha thanks, it was an accurate recreation of how I felt.
@@MiddleEats You should do an OG round of Middle Eats t-shirts merch. I'd love to get one. 😎
(pls do international delivery though, if you do)
my family's technique for okra has always been to saute whole, let dry, then chop if necessary before adding to tomato broth. it gives it a crispier texture (which is especially useful for a vegetarian version of bamya where you dont have the texture of lamb) and also reduces some of the slime difficulties people have with okra. it's a good alternative to oven baking.
Yes, there's a whole technique of flash frying chopped okra, and that results in crispy okra with no slime. It's a great technique, commonly found in East Asian cuisines.
Thanks for the tip! It makes perfect sense ngl I wanna try it now 🤭
So in the vegetarian version, the lamb is just left out and everything else is made as is, or is there something else done for vegetarian versions aside from just leaving the lamb out? I wanna try this, so any advice is appreciated
@@akku97 i just leave the lamb out personally. ive seen people add a potato or eggplant to bamyeh to try to be a meat substitute, but your mileage may vary on that
Hi, I'm from Jamaica, and what we do to reduce the slime ( even when sliced) is to soak the cut okra in salt water for about 10 minutes before cooking. You can try this and let me know if it works for you too.
Cool. Will keep that in mind. I had a chef also say roasting no slime. I tried it and works and a deep flavor too.
thakyou
Lot of tang from tomatoes, minimises or no slime.
I didn't know Okra was being demonised; such a shame for a benevolent vegetable like it is🤤
I was just about to say! I love okra, I didn't even know it got a bad rap!
@@user-nk2op2zy2h and I like that sliminess 🙊🙈
As with many hated ingredients I think its because some people cant cook it right and the okra can wind up turning the dish into a pot of pure slime. I've had some okra dishes where the okra wasnt even discernible in the dish, the cook just overcooked the okra until it dissolved into a formless pile of goop and it was like eating a giant pile of snot. A little sliminess can be good put most people dont like it when their meal reminds them of a sinus infection.
Okra grows like crazy here in Texas, will definitely be trying this recipe in the summer!
Everyone complaining about the sliminess, trying to find ways to reduce it . . .
Meanwhile in Japan, we really like it. We have whole dishes based around featuring that 粘々 slimy texture
Wow interesting
😂 I couldn’t deal with grated nagaimo in Japanese food. Or natto. I love okra, though.
Japan and Nigeria shaking hands over this (I think there's a time and a place for slimy okra)
@@annchovy6 that's funny, cuz okra and natto are a super common combination
@@t.o.4251 especially with rice, right???
Classic Egyptian dish one of my favorites especially around Christmas time, thanks for another masterpiece, greetings from Dallas Texas
My Kuwaiti friend cooked this for me many years back. Thank you 😊. Greetings from Scotland 😊 Have a wonderful day everyone 🌻
Theres definitely variations of how this is flavoured throughout the middle east, but it's usually the same base of tomato and lamb. Hope you like this one!
Being Egyptian, I ate this a lot when I was growing up and also didn't like Bamia. But now it is one of my favorite dishes. Okra can be a bit slimy but this recipe will make it taste good. Also very nice if u squeeze lemon juice over it when u plated the dish. Goes very well with texture of Bamia. Its a very healthy vegetable too.
Greetings from Turkey! Before we prepare the okra dish, the stems of the okra are cut off and placed in a bowl filled with water, lemon is squeezed on it and left to wait. Okra is added to the pot after the onion and tomato sauce, and after adding water, a bunch of unripe grapes are placed on it and the pot is cooked by closing the lid. Sometimes okra is made by adding beef or lamb, which makes it more delicious.
Thank goodness I've never been traumatized by slimy bamya when visiting Egypt. I've always had perfectly cooked and delicious okra. I especially love them when they're fried.
Being from Eastern Europe I ate bame aka bamya aka okra as a kid. My grandma used to cook them with chicken instead of lamb and they weren't that slimy, but she only used the small ones like you mentioned. I'll definitely try this recipe! Looks delicious!
I work at a UK supermarket that sells frozen okra and I was wondering how its used. Sounds great! Thanks Obi.
I absolutely love okra, slime and all.
In Trinidad we cut the okra and leave it out in a container overnight. The slime dries when it's ready to cook
My mom makes insanely good kibbeh-bamya. Never knew bamya was slimy until I heard others' complaining about it. Guess I was fortunate, heh.
Will definitely give your recipe a try
Ooh what is Kibbeh Bamya? I need to give that a try!
MMMMM kibbeh!
@@katehartley2333 içli kofte/kibbeh is one of my absolute favourites, don't think I could ever get bored of eating it 😋.
@@MiddleEats Google "Kubbeh" and it should bring up a (rather small) wiki page.
It's sometimes Kubbah \ Kubbeh and some refer to it as Kibbeh.
There's a totally different (but also wonderful) dish with a similar name that's usually sold in Falafel \ Shawarma stands as a side dish, and that's a deep fried almond-shaped bulgur dough that's filled with meat, but I'm talking about the Iraqi dumplings.
The dumplings themselves are pretty much identical (except for one varient that uses rice), but the broth differs and can be sweet if used with pumpkin, sweet-sour if used with beets, with bamya, or just sour (can't remember what's in the broth of the sour varient).
You'll love it, it's very "Middle Eastern" in the ingredients, taste and look, heh.
Love your channel, by the way, you have great hands.
I am Egyptian and i do it the same but without the vinegar and i add a tea spoon of sugar and saute the green peppers with the onions and it makes a huge difference
We love the Slimey Okra. No problem at all but thanks for showing us how to deslime
in louisiana we use sliced okra to thicken stews interestingly!
Love this. I've found frying in the airfryer and adding when the stew is done cooking has been the easiest method for me
That sounds really good. I want to get an airfryer so bad so I can test all these things.
@@MiddleEats Great! Please do let us know the plusses and minuses of cooking with an air fryer, when you do get one, Obi!
One of my favourite dishes growing up as a half Iraqi kid. I now make my own version and grow okra. And my kids love it! And the sliminess of the okra is the best part!
i love bamia so much even when its all slimey😋
yayay bamya on the egyptian channel :)) no shit i had this for dinner last night. me and obi 🤞clearly great minds think alike. Also if your looking or video ideas based on Egyptian food id say you should make Fesikh no one outside Egypt seems to know about it or ever heard of it and when I explain it there are usually some kind of reaction
i love bamyeh 🧡!
i don't know why people hate it
I LOVE BAMYA. One of my favorite food.
I like Indian Kadai Bhindi where they quickly deep fry the Okra for a bit first and this gets rid of the slime.
That's exactly how my mom always makes it. Even though normally we only deep fry things during Ramadan, bhindi is always fried before cooking.
One of my favorite dishes. Interesting enough, when my mom made this when I was very little I didn’t like it but when I became a young adult I started loving it. It’s now one of my favorite dishes.
Great video as usual. This is how I make Bamya, but I also add dry coriander to the tomato sauce. Thanks a lot for this lovely channel.
I add cumin but coriander would also work
I can't believe some people don't like bamya !! I LOVE it
and I also LOVE Moussaka
i hope you do a video about it
I've done an Egyptian Moussaka a long time back, maybe I'll make a levantine style one in the future.
I'm so glad I found this channel. You guys are perhaps the only ones who introduce such a wide array of middle eastern cuisines to the world, a cuisine which still isn't noticed much internationally.
I always try to learn and cook international cuisines but the exact ingredients aren't available most of the times so the output isn't always optimal. Also being an Indian middle eastern cuisine suits my pallete more than any other cuisine and still the food is entirely different from what we have here, I'm amazed by the sheer variety and flavour profile. The ingredients are also mostly available. I've tried some recepies already and they turn out to be not only great but repeatable too. I appreciate your efforts to communicate the right techniques which further prevent mistakes.
Keep up the great work !!
Best cooking RUclips Channel! Thank you
Thanks
WOW we call it bamya! in Bulgaria! My favourite is with meat and different vegetables - potato, peppers, eggplant /patladjan/ onion ....and is called Gjuvech, in a clay casserole. I'm sure you have that.
That intro was absolute gold. Love it Obi!
👏👏👏👏👏
Okra can be oven roasted, too! It's absolutely delicious!
I used to cook it the same way but recently discovered an Iraqi way to fry/saute the okra first and it takes it many levels up. Hope you try it.
Thank you for your useful videos, I always share them to my non Arab friends when they ask about any dish they like I just send them your recipe for it.
Thank you for sharing. I recognize that there are many variations of making the dish, but was surprised that there was no coriander in the recipe. I too didn't like it much growing up, but now crave it all the time, especially on cold winter days. :)
Yeah we have never put coriander in it at home, you could of course add a garlic and coriander tasha if you wanted
@@MiddleEats Sounds like a fantastic idea. Will have to try that. 😀
I dont undestand the hate on Okra, it happens in Brazil too. I love okra even when it's slimy
I love Okra Stew. It is very popular in south of Iran.
This the first Lebanese recipe that my mother in law thought me and I love it ❤️ thanks for the video!
Obi--I'm so thankful for you and your channel. Please keep doing what you're doing!
Thanks Peter!
Grew up eating bamya a lot, still do, I found myself liking the small ones a lot more than the large ones because of the sliminess haha
Love it I will be eating this next week, I'm flying to Cairo tomorrow :) Thanks for sharing.
Ohh I absolutely love okra and my grandma used to make this when we were young, absolutely my favourite.
Being Pakistani, I've always loved okra growing up. The mezze versions of bamieh and loubieh are my faves at Levantine restaurants!
Bhindi ki sabzi!! I'm from India, what an incredible dish!!
it is Egyptian dishes not just ME .
I’ve actually never eaten Bamya before because my mom hated it so much as a kid, she never wanted me to go through what she did 😂 but now I wanna send this vid to her cuz maybe she’ll appreciate the techniques for better texture 🤔🔥
We have this same dish in Afghanistan! We call it Qorma-ye Shast-e Arus. The name Bomya or Bamya sounds very similar to the Afghan province of Bamiyan!
That looks delicious. I love okra anyway I have had it so I will be trying this recipe.
I love okra so much. I've only had it at other peoples homes including an Egyptian one and I am stunned to see it doesn't take much seasoning?! I've been so scared to use it because of all those negative tiktoks. I hope my bag of okra in the freezer is still ok cause it took me too long to find a simple recipe that is so quick and informative.
Hahaha, yes there's just so many of those tiktoks. Well I'm glad that I could change your mind on it. You could of course season it with any number of spice, but it has a great flavour alone!
Absolutely incredible. Tip of Hat.
I just had this yesterday for the first time, such a coincidence! it was not slimy at all. thanks for the recipe, I am going to try it out myself!
One of my favourite dishes!
I know what I'm making tomorrow night! Thank you for your videos, I need this type of flavor in my life!
Also you don't need to get rid of any okra slime as the slime with tomato sauce along with lamb ribs or neck meat gives us an amazing everlasting umami flavour
You definitely don't need to, this was more of an explainer for the people who might be scared
Wow! Thanks for the quick tomato pickle recipe
No worries, it's a great quick pickle!
@@MiddleEats my mom cooks okra too when she can, and I personally love it 😊 This is a different way to make it , which I will definitely try
The whole charm of okra is the slime.
This looks great. I love okra and will put this recipe on my "to do" list for this coming week.
Hope it turns out great!
I‘m not a bamya fan, but im looking forward to try this recipe!💕Your recipes are the best!!!
Thank you!
You filled my heart!!! My favorite dish!
When I was a kid, I hated okra too. Now I love it, especially when cooked whole in either fish curry or a local spicy and sour stingray stew called 'asam pedas'. Now that you mention it, I notice that okra is almost always cooked in dishes that contain a sour/tangy profile, which usually goes really well with fish imho.
That sounds really good! I hadn't really thought about it with seafood, but those dishes sound delicious!
When you said fish curry I immediately knew you're from SG or MY. Im from sg as well! Chek apo kabo asam pedas pari yg paling DASYAT 🤣
@@tmar8959 Good guess! I am Malaysian, and fish curry with okra is a uniquely Malaysian (and Singaporean) thing. I've had fish curry in Bangalore, India before, and while delicious, completely different.
@@MiddleEats If you're lucky to find any Malaysian restaurants in London that specializes in Malay cuisine, do give them a try! Asam pedas refers to the gravy the meat is cooked in, and is a specialty of the Malacca region. The sourness pairs well with seafood, stingray being the most popular version, but other protein like chicken or beef can be used as well.
I love bamee! I’ve never had it slimy, I’ve always used the frozen packets. I’m Lebanese we cook it like you, except we put cilantro, and no onion or chilli
Thank you so much for making your food videos. انا مصرية وبصراحة شرحك لعمل الاكل ممتاز جدا. ممكن من فضلك تعمل فيديو لعمل مخلل اللفت والفلفل والخيار والليمون. شكرا جدا توبي. 🤍
So funny , it’s one of my favorite dishes, always has been ( minus the meat these days) I don’t even mind the slimy texture! :) I grow 3 different kinds of okra in my garden ❤️
Here's a question, is small okra a different variety, or is it just okra that hasn't fully grown?
@@MiddleEats It’s funny you ask it is a heirloom variety called motherland okra. it originates from west Africa and I am going to be growing it for the first time this year.Baker creek seed company is where I got them from . And yes they are supposed to be small the leaves are edible too
Please let us know the other two kinds you grow, too. One of my favorite parts of visiting my dear friend in Mississippi is "helping" her clean out all the leftover okra from her freezer. Isn't that noble of me?🤭
@@grovermartin6874 I usually grow Okinawa pink, Jing orange , and Clemson green okra, I’m adding the small motherland okra this year to the mix!! That is SO nice of you to help :) Hopefully you get to enjoy some of the harvest yourself 😊
We have this in Iran too, we call it "khoreshteh-bamyieh" meaning okra stew. I wasn't always fond of it growing up, but now that I'm older I enjoy it when my mum makes it.
I feel like I’m the only one who actually likes the sliminess of okra?
Brother, this video alone was enough for me to sub. Rock on!
I love okra! I also use frozen okra, sliced is the only kind I can find here but that’s what I need for my black eyed pea stoup (stew + soup = stoup!) So of course this looks delish. Thanks for another great recipe.
I Don't Really See How The Amazing Unique Texture that comes from cooking the okra is off putting for some people
It's unique to it
Hey it's all about taste
Slimy or no it's the most delicious vegetable an Egyptian can ask for 😉
It's definitely a dividing opinion, especially in the west where slimy foods are universally disliked, except I guess the slimiest of them all (Oysters)
@@MiddleEats Ying And Yang 🙃
Oysters are a Delicacy
Yet It's Savored and Enjoyed Despite it Being Slimy.
You're Right
To Love or Hate Something is An acquired taste 👌
To de-slime the okra, we always fry or broil them until crispy and then add this to the stew. We also change things up and will make with chicken, beef or lamb depending on what we feel like. The rest of your recipe is spot on.
My favorite thing about okra is the slime but with spices and tomato paste (marag) its heaven
Makes cooking so simple and tasty! Love this channel ❤️
Thanks
I love this handsome man! Okra stew looks delicious !!
I stir-fried chopped okra with a pepper and rice with lentils all in the same pan and I think all the "snot" was diluted and then soaked into the starches, making them chewy. First attempt. It was lovely with a huge crispy poached salmon steak. Are raw egg whites really any better-looking?
In Iran we also add young grapes (غوره) to bamiye stew and it turns sour and delicious 😋😋 it’s my favorite stew 👌🏻
Thanks for the lovely recipe!
LOVEDDD the intro! and honestly bamya is one of my fav dishes
The intro was 💯
Thank you so much!!! The slime was stopping me from making this dish so this was perfect!! Will definitely use your recipe!
The man, the legend! Just yesterday I was looking for a solid Bamya recipe! You nailed it brother
Youre channel is beautiful thanks for exposing me to all these amazing dishes
I loooooove Okra, slime and all!
Nicely done 👏 waiting for mlukhia recipe, ( from dried leaves ❤️)
We usually use the frozen chopped leaves in Egypt, and we've done a recipe for this. I've never had molokhia any other way but I'll be sure to try it!
I love okra and its unique texture! I remember tring it for the first time in college and being completely freaked out lol. I had no idea what it was, and the preparation was pretty bland. But! It left a very strong impression, and not many vegetables do.
Since then I've added it to plenty of stews and soups when I'm feeling freaky. I'll have to give this recipe a try!
It's definitely a love or hate vegetable! Personally I love it, but it has to be cooked right. I agree on the blandness, I've had a few okra stews with no flavour, and that wasn't a pleasant experience.
I love Bamhare since my first trip to Egypt, thanks, I’ll try and cook this!
This okra dish is delicious, thank you chef
🤣🤣The intro was hilarious! My kids all love bamya!! I make it the Iraqi way with lamb and I use the small frozen ones. It’s never slimy. Literally only needs lots of garlic, salt, and some lemon at the end. Does not need any spices!! It’s probably in our top 5 dishes. Yours looks delicious, I’m going to try it the Egyptian way.
I kinda like the slimy texture not gonna lie. But I do get how in our cuisines we grow with more chewy and crispy textures which makes it hard for us to like the slimy ones.
Yeah it can definitely be an acquired taste. I'd say if you aren't expecting it, it can be a nasty surprise.
Yummy 😋 I will serve this with white basmati rice 🍚
Was waiting for this recipe. Thanks a lot 😊
I've never been a huge okra fan, but I certainly don't hate it, and this recipe sounds phenomenal. Gonna have to try it out soon ❤️
I hope to see some photos of it!
I always admire your channel and the excellent way for explaining everything, I’m a chef work in Italian restaurant in Iowa state . I just started RUclips channel and still learning about video and editing. It’s lots of work. Keep up the great work
The Bamya hate NEEDS TO GO. Proud Bamya stan through and through. Love the stuff
In Lebanon the typical simplest way is frying them first, then crush/slice garlic, chop coriander, onion slices and tomato slices (optional). The cooking goes by saute the garlic with coriander then add the cooked okra, with meat include it when sauting it before the okra. Then add the broth with tomato paste. When you serve the okra stew you add lemon juice to it. We have a thing in Lebanon is that we dry them, when dried they have less slim than green frozen ones. Plus the fresh ones don't have the think slimming. Okra and molokeya(green fresh ones) share this trait. I hated okra when I was small but now I make whole stew just for me, I Love it.
Only when you grow up you understand and appreciate how DELICIOUS bamya is.
Great recipe. Family loved the pickled tomato. Shukran Middle Eats
Love these recipes