Bamia Okra Stew: A Home-Style Recipe
Meals & sides · Makes 6 servings · Published October 22, 2026
Small whole okra pods hold their shape in a tomato stew. Lemon is added near the end to keep the flavor bright.
A home-style variation, not our shop’s formula. These recipes have not been kitchen-tested by Syrian Sweets of America. Check ingredient labels for allergens and kosher suitability.
Ingredients
- 500 g small whole okra, fresh or frozen
- 2 tbsp olive oil
- 1 chopped onion
- 4 minced garlic cloves
- 1 can crushed tomatoes, 14 oz
- 1 tbsp tomato paste
- 1 cup vegetable broth
- 1/2 tsp coriander
- 1/2 tsp salt, plus to taste
- 2 tbsp lemon juice
Method
- If using fresh okra, trim stems without cutting open the pods. Heat oil and cook onion 6–8 minutes.
- Add garlic, coriander and tomato paste; stir 1 minute. Add tomatoes and broth and simmer 10 minutes.
- Add okra and simmer gently 20–30 minutes until tender. Stir as little as possible to keep the pods intact.
- Add lemon and adjust salt. Serve with rice; refrigerate leftovers in shallow containers within 2 hours and use within 3–4 days.
A better result
Frozen okra can go straight into the stew. Avoid repeated stirring, which breaks the pods and changes the texture.
Serve it together
Serve beside rice and flatbread. Order bamia to enjoy a vegetable stew without managing another pot.
Prefer it ready to serve?
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