Kurdish okra stew | Bamî | cooking my roots

okra

🥗Healthier: zucchini

💰Cheaper: green beans

Zucchini is lower in calories, while green beans are often more affordable.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasoning

Homemade stock is healthier and more flavorful.

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils provide protein with fewer calories, while canned beans are often cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier, while canola oil is less expensive.

Start by prepping the tomatoes by removing the skin using a shallow cut and boiling them for 3 to 5 minutes.

Peel off the skin and either puree in a food processor or chop with a knife.

Slightly sauté the garlic in olive oil for less than a minute to infuse the oil and reduce the raw taste.

Fry the tomato paste for a few minutes, being careful not to burn it.

Add the semi-thawed frozen okra and stir.

Add the fresh tomatoes, salt, and pepper to taste, and top with boiling water.

Bring to a boil, then lower the heat to medium-low and let it simmer for 20 to 30 minutes until the onions are tender.

Add citric acid and continue to simmer for another 5 to 10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary