Last Updated on June 25, 2022
Vegetarian Stew of Okra
Okra is a commonly available veggie in Lebanon, and therefore the culture packs a few different ways of enjoying flavorful and rich sautes or stews made with it. Some of the traditional Okra recipes include the addition of meat (ground or chunks or lamb meat) along with a side of rice and vermicelli. So, let’s have a look at the traditional Vegetarian Stew of Okra (Bemieh Recipe).
In this post we’re featuring a basic vegetarian fried Okra recipe that was tuned and perfected by my sister Cynthia whose ever-increasing interest in Yoga seems to have made her tend to “vegetarize” carnivore Lebanese dishes 🙂
Health Benefits Of Vegetarian Stew of Okra
The dish is having a number of health benefits. Some of them are listed below.
- The Lebanese vegetarian okra stew contains fiber that is lethal for digestive system regulations
- Bemieh Recipe contains is formulated in a way that it contains only 33 calories. With such a low amount of calories, it is always a better choice to go for.
- Provides calcium (for bone strength, cardiac muscle protection, and preventing colon cancer).
- A good diet for improving vision, strengthening the immunity system, and wrinkle reductions
- Blood vessel health, improved mood, and improved brain function are all benefits of vitamin B6.The vitamin C content of this food can be used to treat colds and cancers.
As a result, it contains vitamin K (essential for blood clotting, protecting the heart, and preventing osteoporosis).
FAQs
How do I cook Lebanese okra?
The whole recipe and procedure for making the delicious vegan okra and tomatoes is provided in the following lines.
What is okra Lebanese?
“Bamia” is the Arabic word for okra. The term bemyeh also refers to bamyeh, bamiya or bemyeh.
What are the side effects of eating okra?
Eating too much okra can adversely affect some people. Gastrointestinal problems, kidney stones, and others.
Serve the Okra stew with a side of rice.
Vegetarian Stew of Okra
Ingredients
- 2 lbs of Okra
- 1 and 1/2 medium sized onions
- 4 large mushrooms chopped
- 1 medium tomato chopped
- 1 large can of diced tomatoes preferably firewood
- 4 cloves of freshly peeled garlic minced
- 2 bell peppers
- A dash of Cayenne Pepper
- A dash of salt
- 1/2 to 1 cup of Coconut Oil or other oils for frying
Instructions
- Cut/discard the stems of Okra, rinse well, then let dry. Chop all the other vegetables and mince the garlic.
- In a deep pot, fry the Okra in 1/2 cup of oil until they turn brownish, then place them on paper towels or in strainer to strain away the oil.
- In the same pot, add 4-6 teaspoons of fresh oil and saute the onions and mushrooms until they turn golden/lightly caramelized. Add the bell pepper and saute for 3-4 more minutes.
- Add the okra to the cooking pot, stirr well, then add the diced tomatoes and chopped tomatoes, the garlic, Cayenne peppers and salt, mix well and let stew on low heat for 10 minutes while stirring occasionally.
- Serve hot or cold with a side of rice.
