📝 About This Recipe
A cornerstone of the Lebanese 'Maza Barida' tradition, Bamia B'zeit is a soul-warming vegan delicacy that transforms humble okra into a melt-in-your-mouth masterpiece. Slowly simmered in a rich, garlicky tomato reduction and finished with a generous pour of fruity extra virgin olive oil, this dish perfectly balances sweet, savory, and tangy notes. It is traditionally served cold or at room temperature, allowing the complex flavors of cilantro and pomegranate molasses to fully mature.
🥗 Ingredients
The Star Ingredient
- 1 lb Fresh Baby Okra (trimmed of stems in a conical shape, washed and dried thoroughly)
- 1/2 cup Extra Virgin Olive Oil (divided into two portions)
The Aromatic Base
- 2 medium Yellow Onion (halved and thinly sliced into half-moons)
- 10-12 pieces Garlic Cloves (peeled; 6 sliced and 6 left whole)
- 1 bunch Fresh Cilantro (finely chopped)
The Tomato Sauce
- 4 large Roma Tomatoes (peeled and finely diced)
- 1 tablespoon Tomato Paste (high quality)
- 1 tablespoon Pomegranate Molasses (for a signature Lebanese tang)
- 1/2 cup Water
Seasoning and Garnish
- 1 teaspoon Sea Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/2 lemon Lemon Juice (freshly squeezed)
- 1 pinch Red Chili Flakes (optional for a hint of heat)
👨🍳 Instructions
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1
Begin by preparing the okra. Carefully trim the stem of each okra pod into a cone shape without piercing the internal seed chamber; this prevents the 'slime' or mucilage from escaping during cooking.
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2
In a wide, deep skillet or heavy-bottomed pot, heat 1/4 cup of the extra virgin olive oil over medium-high heat.
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3
Add the okra to the hot oil in batches. Sauté for 5-7 minutes until the pods turn a vibrant green and develop slight golden patches. Remove the okra with a slotted spoon and set aside on a paper towel.
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4
In the same oil (add a splash more if needed), add the sliced onions. Sauté for 8-10 minutes until they are soft, translucent, and just beginning to caramelize at the edges.
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5
Stir in the whole and sliced garlic cloves. Cook for 2 minutes until the garlic is fragrant but not browned.
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6
Add half of the chopped cilantro to the pot, stirring it into the oil and onions for 1 minute to release its essential oils.
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7
Mix the tomato paste with the water to create a smooth liquid, then pour it into the pot along with the diced fresh tomatoes.
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8
Season with salt, black pepper, and chili flakes. Bring the mixture to a gentle simmer and cook for 10 minutes until the tomatoes begin to break down into a thick sauce.
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9
Carefully return the sautéed okra to the pot. Gently fold them into the sauce, being careful not to break the pods.
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10
Add the pomegranate molasses and lemon juice. Cover the pot, reduce the heat to low, and let it simmer for 20-25 minutes. The okra should be tender but still hold its shape.
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11
Once the okra is cooked, stir in the remaining fresh cilantro and the remaining 1/4 cup of extra virgin olive oil. This 'raw' oil at the end provides a luxurious finish.
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12
Remove from heat and let the dish cool completely in the pot. This is essential for the 'B'zeit' style, as the flavors intensify as it reaches room temperature.
💡 Chef's Tips
When trimming okra, never cut straight across the top; always use a paring knife to peel the skin off the stem in a circular motion to keep the pod sealed. If you cannot find fresh baby okra, frozen baby okra can be used; just ensure you thaw and pat it completely dry before sautéing. Avoid stirring the pot too vigorously once the okra is added; instead, gently shake the pot to distribute the sauce to keep the pods intact. For the best flavor, prepare this dish one day in advance and store it in the refrigerator; the flavors marry beautifully overnight.
🍽️ Serving Suggestions
Serve at room temperature or chilled as part of a traditional Lebanese mezze spread. Accompany with warm, fluffy Lebanese pita bread for scooping up the rich tomato oil. Pair with a side of fresh radish bulbs, green onions, and whole mint leaves for a refreshing crunch. Serve alongside a bowl of thick Greek or Lebanese labneh to provide a creamy contrast to the acidity of the tomatoes. A crisp, dry Lebanese white wine or a glass of Arak mixed with water and ice makes for the perfect beverage pairing.