When I spotted a Lebanese Okra dish , I was more than pleased to see it . Our menu for the day was Daal, Rice and Okra . We Sindhi’s make okra / bhindi with onion and tomatoes and call it Bhindi Bassar . The recipe was quite similar but with a variation of spices .

The Bhindi Bassar is cooked with Indian spices , turmeric, coriander powder are mandatory , the Lebanese Okra had only cayenne pepper. Anyhow since my sis in law and I were the only ones to eat , I went ahead and made it . The recipe called for deep fried okras , I used my air fryer for that . Of course if you wish to deep fry , please go ahead , fry till crisp and golden . The stew turned out delicious and has been added to our regular menu .

Stewed Okra & Tomatoes {Bemieh bel Zeit}

 

Ingredients

500 gms okra
2 medium onions
4-6 cloves garlic, minced
1 bell pepper
3-4 tomatoes
1 tsp cayenne pepper
Salt to taste

Method

Wash and wipe the okra. Trim the head and tails.
Slit the okra making sure you keep them intact.
Spray a little oil on the okras.
Place them in a air fryer and roast till they turn slightly crisp.
Alternatively you can deep fry the okra.
Add 4-6 teaspoons of fresh oil in a pan and saute the onions and bell peppers until they turn golden or lightly caramelised. Sauté for 3-4 more minutes.
Add the okra to the pan , stir well.
Add the sliced tomatoes and the garlic.
Sprinkle cayenne peppers and salt, mix well and let cook on low heat for 5-7 minutes.

Stewed Okra & Tomatoes {Bemieh bel Zeit}

A simple delicious dish of Okra ,cooked the Lebanese style.
Course Lunch
Cuisine Middle East
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 500 gms okra
  • 2 medium onions
  • 4-6 cloves garlic minced
  • 1 bell pepper
  • 3-4 tomatoes
  • 1 tsp cayenne pepper
  • Salt to taste

Instructions

  • Wash and wipe the okra. Trim the head and tails.
  • Slit the okra making sure you keep them intact.
  • Spray a little oil on the okras.
  • Place them in a air fryer and roast till they turn slightly crisp.
  • Alternatively you can deep fry the okra.
  • Add 4-6 teaspoons of fresh oil in a pan and saute the onions and bell peppers until they turn golden or lightly caramelised. Sauté for 3-4 more minutes.
  • Add the okra to the pan , stir well.
  • Add the sliced tomatoes and the garlic.
  • Sprinkle cayenne peppers and salt, mix well and let cook on low heat for 5-7 minutes.

6 thoughts on “Bemieh bel Zeit / Lebanese Okra & Tomato Stew”

  1. There are only a few preparations of bhindi that we love in our house. I guess with tomatoes and onions and fried bhindi it must hv turned out quite flavorful

  2. This looks gorgeous, Vaishali. I have never tried okra with tomatoes. This sounds like a good dish to begin with. Love the plate in your picture 🙂

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