Okra stew

Common card · No. 442964

There is a variety of okra stews made in Middle Eastern, Balkan, North African, East African, Persian, and Central Asian cuisines and served as main courses. Besides okra, they often include lamb, olive oil, and tomatoes. There are also meatless variants (cf. ladera). They are generally called "okra stew", "okra with meat", "okra cooked with oil" (meatless), and so on, in the various languages. In some cuisines, they are called just bamia, the word for okra. Other possible ingredients include onion, garlic, cilantro (coriander), pomegranate molasses, vegetable oil, cardamom, salt and pepper.

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