Bamia (Egyptian Okra and Tomato Stew)

Bamia is a slow-simmered Egyptian stew of okra and tomatoes, perfumed with garlic and coriander until it turns thick and deeply savory. This vegetarian version leans on olive oil instead of meat, so the okra and tomato flavors stay front and center. Serve it over rice with flatbread for scooping.

Ingredients

• 3 tbsp olive oil
• 1 onion, chopped
• 5 garlic cloves, minced
• 1 lb (450g) fresh or frozen okra, trimmed
• 1 (28 oz) can crushed tomatoes
• 1 tbsp tomato paste
• 1 tsp ground coriander
• 1/2 tsp ground cumin
• 1/4 tsp cinnamon
• Salt and black pepper, to taste
• Juice of 1 lemon
• Cooked rice, for serving

Instructions

1. Sauté the aromatics.
   Heat olive oil in a large pot over medium heat. Add onion and cook 5 minutes until soft, then add garlic and cook 1 minute more.
2. Add the okra.
   Stir in okra and cook 5 minutes, stirring occasionally, until it starts to soften.
3. Simmer the stew.
   Add crushed tomatoes, tomato paste, coriander, cumin, cinnamon, salt, and pepper. Simmer uncovered 30-35 minutes, until thickened and the okra is tender but not mushy.
4. Finish and serve.
   Stir in lemon juice and adjust seasoning. Serve hot over rice.