bamya                            بامية 

Makes 6 servings



  • 1 pound of fresh okra (< 2” pods, ideally)

  • 3 medium-sized onions

  • 5 medium-sized tomatoes

  • 1 pound of beef/lamb filet

  • 1 teaspoon of allspice

  • 1 tablespoon of salt

  • 1 tablespoon of pepper

  • 1 cup of olive oil



  • Large sheet pan or baking dish

  • Mixing bowl



1. Preheat oven to 400 °F

2. Remove okra caps/stems from pods


3. Dice any okra pods that are longer than 2”

bamya, bamia

4. Dice onions, tomatoes, and meat

5. Combine diced ingredients in mixing bowl

bamya, bamia

6. Add olive oil and spices to mixing bowl

7. Use hands to work olive oil and spices into diced ingredients

bamya, bamia

8. Spread bowl contents evenly in baking dish(es) to create a ~ 1” thick casserole

bamya, bamia

9. Cover baking dish with aluminum foil and place on bottom rack of oven to bake for 60 minutes


10. Once 60 minutes have passed: remove aluminum foil cover and reduce heat to 250 °F. Bake dish for up to 60 additional minutes (i.e. until preferred surface crisp is achieved)

11. Heat taboon/kimaj/arabic bread over naked medium-low stove-top flame, moving/flipping bread every 2-3 seconds to prevent burning/excessive charring. Toasting the bread in a bread toaster works as well.

12. Serve with pickles

bamya, bamia