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Egyptian Bamia

Rated as 4 out of 5 Stars

"This is a great recipe for making during the month of Ramadan. It is an Egyptian dish. Bake in a clay baking dish if available. If not, any deep baking dish is fine. Best served with rice."
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2 h 15 m servings 339
Original recipe yields 4 servings


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  1. Heat olive oil in a large saucepan over medium heat; cook and stir onion until translucent, about 7 minutes. Mix in lamb, salt, and black pepper; cook and stir until lamb is lightly browned, 5 to 10 more minutes.
  2. Stir in tomato sauce and water; season with salt and black pepper. Bring lamb mixture to a boil and reduce heat to low. Simmer lamb in sauce until very tender, at least 1 hour, adding more water as needed. Stir occasionally.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Stir okra into lamb mixture, adding more water if necessary, and bring to a boil. Spoon the bamia into a 2-quart baking dish and adjust salt and black pepper; cover dish with foil.
  5. Bake in the preheated oven until okra is tender, about 45 minutes; uncover for last 10 minutes of baking.

Nutrition Facts

Per Serving: 339 calories; 25.7 11.2 16.9 58 337 Full nutrition

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Read all reviews 4
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Cooking with 1/2 lemon will reduce the slimy texture as frying the bamya will ruin the flavor. Fresh baby okra is best but frozen will do. Cut off the end with the stem and poke holes in the ok...

I fried the okra slightly first, to stop the end product from being slimy or stringy. No need for olive oil. I also added uncrushed black pepper. Near the end of cooking the bamia I add lots of ...

Made it with goat meat and long bamia, as opposed to the more common short ones just because I had a bag :) Very simple recipe, instructions and accuracy.

i spend two year in Jordan and really was craving Bamia...thanks for posting....I made it w beef due to the fact that I didnt want to run across town for lamb...and if I did that...i would buy l...