This is a Levantine-style Bamia, an okra and lamb stew, served with tabbouleh, yoghurt, and pita bread.
I used okra simmered with lamb, tomatoes, onion, and garlic, seasoned with mint, cumin, bay leaf, black pepper, and a little dried chilli. Right at the end, I added pomegranate molasses, which brought a sharp, fruity acidity that lifted the whole dish.
I absolutely love the texture of okra, especially when it’s cooked just right, so it’s not slimy. Paired with the richness of the lamb and the brightness from the molasses, it becomes something deeply comforting rather than heavy.
Also, a big fan of the tabbouleh and yoghurt on the side, it felt balanced and complety; savoury, tangy, fresh, and warming all at once.
If you have any recommendations, not just from the Levant, I’d love to hear more!
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This is a Levantine-style Bamia, an okra and lamb stew, served with tabbouleh, yoghurt, and pita bread.
I used okra simmered with lamb, tomatoes, onion, and garlic, seasoned with mint, cumin, bay leaf, black pepper, and a little dried chilli. Right at the end, I added pomegranate molasses, which brought a sharp, fruity acidity that lifted the whole dish.
I absolutely love the texture of okra, especially when it’s cooked just right, so it’s not slimy. Paired with the richness of the lamb and the brightness from the molasses, it becomes something deeply comforting rather than heavy.
Also, a big fan of the tabbouleh and yoghurt on the side, it felt balanced and complety; savoury, tangy, fresh, and warming all at once.
If you have any recommendations, not just from the Levant, I’d love to hear more!