This is a really quick simple vegetarian version of Okra Stew (Bamya). I had the intention to cook all three MENA cooking club dishes this month, with my husband as my mentor as he is from Iraq. But to no avail, the days and hours just slipped by and before I knew it I only managed to succeed with this recipe. I had earlier in the month tried the dessert with a twist using dairy products, this did not work and my husband was devastated, explaining to me this is just not the Iraqi way. Haha. Anyway here is my “BAMYA” Serves 6.
Ingredients; Half Kilo fresh Okra, 2 x Tins Crushed Tomatoes, 5 Cloves of Garlic – Minced, 2 Onions – Diced, Teaspoon Pomegranate Molasses, Handful of Chopped Parsley and 1 Cup of Cooked White Rice.
Fry onions and garlic in the oil until browned, add the okra, tomatoes and molasses. Bring to the boil, reduce heat and simmer for approximately 30 minutes or until okra are tender.
Serve with cooked rice and parsley.
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