Hello friend Iraq 🇮🇶 To make original Bamia stew first boil lamb meat for about 2 hrs Take the meat out of the broth which should have evaporated to a little amount , save what is left of it for later Stir fry okra along with meat and garlic gloves about six or seven , the more garlic the better When okra starts to soften add a big tablespoon of tomato paste stir for a minute then add tomato juice ( tomatoes in blender with some water ,don’t over blend , then strain for a smoother stew) add salt to taste and if tomatoes are not sour enough you can add lemon salt , juice , or pomegranate sauce any of em will do cook for about 40 min or until okra is well cooked and that’s it original iraqi margat bamia .. bon appetit
Nice recipe, tasty !!!! your meal looks delicious and it’s have a pinch of Middle East yeah, all the peoples do bamia as they like, so every region have they customs. But usually they fry okra before use, so this is smoother than only cook. If people like to use pomegranate is perfect and many many iraqi and Arab countries love use this in a lot of recipes!
hmm we dont realy do like this in iraq... please dont take bad but this is not iraqi receip of okra but your version :) except that we dont use so long bamia (okra) because is not tender is hard. Bamia is something thin and tender in mouth. they have to be small or maximum half of that size. those okra are more for indian cuisine for long cooking to do something else. Bamia sauce is not to eat alone but with rice. they are many things tp say but this is the Kevin Okra not iraqi then no sense to explain something not wrong when is another version ;)
Thanks for the kind words. I do a lot of research and cross-reference many recipes before creating my own version. Here are a couple I've found that include the pomegranate molasses: mawdoo3.com/كيفية_طبخ_البامية_العراقية nawalcooking.blogspot.com/2012/03/okra-stew-margat-bamya-makes-4-servings.html Let me know if these sources look similar to your version, or maybe it's from a different region.
@@KevinAllOver I remember having things like this in Iraq many years ago. They would put the flat bread on the bottom, then rice, then the stew on top. I've been trying to find the names and recipes for the exact dishes but so far have not seen one that fit the description or the image 100% -- that is, with all 3 items, bread, rice, and stew, layered like that. I remember having versions with red meat, chicken, just vegetables, even with a cow's head. They almost always had a tomato sauce/broth. Can you (or anyone else on here) help me out? I'd like to recreate some of what I remember being lucky enough to taste in Al Anbar province in '04, '05, and '06 and maybe share the results in a video of my own.
Everyً region/family does it differently. We don’t even use spices so for me this is more accurate than ones with spices. We put in sugar in so with the lemon it gets that sweet nd sour flavour that you also can achieve with pomegranate syrup
Hi guys, I've got new recipes out every Sunday, so feel free to check out my channel for other ideas!
Hello friend Iraq 🇮🇶
To make original Bamia stew first boil lamb meat for about 2 hrs
Take the meat out of the broth which should have evaporated to a little amount , save what is left of it for later
Stir fry okra along with meat and garlic gloves about six or seven , the more garlic the better
When okra starts to soften add a big tablespoon of tomato paste stir for a minute then add tomato juice ( tomatoes in blender with some water ,don’t over blend , then strain for a smoother stew) add salt to taste and if tomatoes are not sour enough you can add lemon salt , juice , or pomegranate sauce any of em will do cook for about 40 min or until okra is well cooked and that’s it original iraqi margat bamia .. bon appetit
Beautifully done -
Guys you should try it . It is very amazing when you try it
Thank you
wonderful , Easy to follow your recipe ,, Outstanding ,,, Have a nice day ,, Tom
Good one
Nice recipe, tasty !!!! your meal looks delicious and it’s have a pinch of Middle East yeah, all the peoples do bamia as they like, so every region have they customs. But usually they fry okra before use, so this is smoother than only cook. If people like to use pomegranate is perfect and many many iraqi and Arab countries love use this in a lot of recipes!
Sound great I will try to do this.
hmm we dont realy do like this in iraq... please dont take bad but this is not iraqi receip of okra but your version :) except that we dont use so long bamia (okra) because is not tender is hard. Bamia is something thin and tender in mouth. they have to be small or maximum half of that size. those okra are more for indian cuisine for long cooking to do something else. Bamia sauce is not to eat alone but with rice. they are many things tp say but this is the Kevin Okra not iraqi then no sense to explain something not wrong when is another version ;)
My friend, present the dish well, saying it was eaten, and put an expressive effect at the moment of tasting
easy thank you
Wow
Definitely gonna try this.. Thanks Kev! ;)
LOVE IT!
Well done, looks 👍🏽 good!! . I don’t get the complaints here every family does it different there are no rules making bamia..
It's used like a stew on rice
What about the slimy parts, how do you handle that
Thanks for this recipe., Delicious. I am French Algerian could you make us an Algerian dish. Thank you, good luck
Thanks! I'll add it to my list. Any favorite Algerian dishes?
@@KevinAllOver The couscous or the tagine chicken olives is as you want ... whatever the dish thank you👍😉
This is not Iraqi .. we don't do syrup we don't do spices!!! But this recipe sounds good for me
Thanks for the kind words.
I do a lot of research and cross-reference many recipes before creating my own version. Here are a couple I've found that include the pomegranate molasses:
mawdoo3.com/كيفية_طبخ_البامية_العراقية
nawalcooking.blogspot.com/2012/03/okra-stew-margat-bamya-makes-4-servings.html
Let me know if these sources look similar to your version, or maybe it's from a different region.
@@KevinAllOver I am Iraqi and my family commonly uses a lot of pomegranate syrup as well as spices in their cooking. :)
@@KevinAllOver I remember having things like this in Iraq many years ago. They would put the flat bread on the bottom, then rice, then the stew on top. I've been trying to find the names and recipes for the exact dishes but so far have not seen one that fit the description or the image 100% -- that is, with all 3 items, bread, rice, and stew, layered like that. I remember having versions with red meat, chicken, just vegetables, even with a cow's head. They almost always had a tomato sauce/broth. Can you (or anyone else on here) help me out? I'd like to recreate some of what I remember being lucky enough to taste in Al Anbar province in '04, '05, and '06 and maybe share the results in a video of my own.
Everyً region/family does it differently. We don’t even use spices so for me this is more accurate than ones with spices. We put in sugar in so with the lemon it gets that sweet nd sour flavour that you also can achieve with pomegranate syrup
🤩🤩😍😍
No Salt?
🙏👍🤝💪🌹🔔
Why the sweet syrup? never heard of that in Egypt, or is it just to add some diabetes to an already phenomenal and healthy dish. Oh dear oh dear .....
dont ever use tometo past with okra . just use frish juse of tometo its take the desh to next level
Sweet in Okra ? Never Iraqi people do this Sweet in Okras
💤
Have you woken up yet? It's been a week and I'm worried about you. 😘
Will definitely visit Iraq n try this!