Bemyeh Bzeit

Growing up, there are very few things I disliked more than Okra. Why on earth would you want to eat what my cousin despicably called “les clous” (nails!). From the shape, to the texture, the sliminess… No thanks. I adored the flavors; typical of Lebanese cuisine and specifically Lebanese vegetarian stew. The texture on the other hand was a deal breaker. No. No way.

45 years later, I find myself unable to explain the new revealed palate enjoyment. It can be age, nostalgia, or my ever-growing love of vegetarian dishes… I will say it is a healthy combination of those 3 aspects that recently took that Okra dish from a “recipe we crave,” moved up to “recipe to develop”… to finally graduate as “recipe on repeat” and culminating today by “recipe to share on the website.” Hahaha

I owe my mom an apology. There might have been animated fights over my stubborn refusal to eat this dish at a young age. Let’s say it is an “acquired texture.”

Cleaning and trimming the top of each okra could be a daunting task. I understand that. I will never do it, frankly! YAY for frozen baby okra at the Mediterranean store. They come in bags of 400g each. They are ready to incorporate into the recipe. Open the bag, add the frozen okra, and proceed with the recipe. Not annoying at all. ;)

Bon appétit!

Bemyeh Bzeit / Lebanese Vegetarian Okra Stew

recipe credits: Rafaella Sargi
serves 4 pers. as a side

Ingredients
1/3 cup fresh cilantro leaves
1 garlic clove, peeled
A pinch of sea salt
1 Tablespoon extra virgin olive oil
1 onion, thinly sliced (around 1 cup)
1/2 teaspoon sea salt
5 garlic cloves, peeled and roughly chopped
1 pound 12 oz (800 g) frozen baby Okra
3 cups water
1 medium tomato, peeled and roughly chopped
1/2 teaspoon ground allspice
1 teaspoon sea salt
2 Tablespoons freshly squeezed lemon juice
A drizzle of extra virgin olive oil

Directions
Scale and prep all the ingredients.
You will need one mortar and pestle, and a medium pot with a lid.

Place the cilantro and one garlic glove in a mortar and pestle. Add a pinch of salt. Grind the ingredients to a fine paste. Set aside.

In a medium pot, heat one tablespoon of extra virgin olive oil over medium-high heat then add the onions and 1/2 teaspoon of sea salt. Let it cook, mixing from time to time until the onions are soft and some of them are just lightly golden.

Add the cilantro-garlic paste and the 5 chopped garlic cloves then mix well for just 2 small minutes (to avoid the garlic from browning and becoming bitter). Enjoy the fragrance! Add the frozen okra and incorporate while thawing… then add water, the chopped tomatoes, 1/2 teaspoon ground allspice, and 1 teaspoon of sea salt. Mix again and bring to a boil (be careful while mixing! Don’t behave like a hurricane… mix delicately or the okra is going to be pureed.) Lower the heat to medium-low and cover. Let it cook for 30 minutes, checking on the stew a couple of times and briefly mixing to avoid it from sticking to the bottom of the pot.

Remove the lid, add the lemon juice and mix again. Let it simmer, uncovered, for 10 to 15 minutes, until the sauce has thickened a little bit. Turn off the stove, remove the pot then drizzle some extra virgin olive oil. Combine delicately one last time and place in a serving dish.

Enjoy at room temperature or cold.