{"id":6500,"date":"2026-10-16T18:52:28","date_gmt":"2026-10-16T23:52:28","guid":{"rendered":"https:\/\/www.madeinliban.com\/how-to-make-lebanese-okra-stew\/"},"modified":"2026-10-28T14:37:05","modified_gmt":"2026-10-28T19:37:05","slug":"how-to-make-lebanese-okra-stew","status":"publish","type":"post","link":"https:\/\/www.madeinliban.com\/es\/how-to-make-lebanese-okra-stew\/","title":{"rendered":"How to Make Lebanese Okra Stew (Bamia bi Lahme)"},"content":{"rendered":"

Bamia is one of the great Lebanese home stews: small whole okra and tender meat in a garlicky tomato sauce, sharpened with lemon or pomegranate molasses and spooned over vermicelli rice.<\/em><\/p>\n

Recipe Information<\/h2>\n\n\n\n\n\n\n\n
Prep time<\/th>\n25 minutes<\/td>\n<\/tr>\n
Cook time<\/th>\n1 hour 45 minutes<\/td>\n<\/tr>\n
Serves<\/th>\n6<\/td>\n<\/tr>\n
Difficulty<\/th>\nMedium<\/td>\n<\/tr>\n
Origin<\/th>\nAcross Lebanon<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Bamia bi lahme (okra with meat) is a stew every Lebanese grandmother has an opinion about. The okra goes in whole, so it stays firm and never turns the sauce slimy, and the tomato base is perfumed with a garlic and fresh coriander fry called taqliyeh. Some cooks finish it with lemon, others with pomegranate molasses; both are right.<\/p>\n

It is weekday lunch food, eaten year round thanks to frozen baby okra, and it always comes with riz bi sh’arieh (vermicelli rice). There is also a meatless version, bamia bi zeit, cooked in olive oil and served at room temperature.<\/p>\n

Ingredients<\/h2>\n

For the meat<\/h3>\n