Egyptian Bamya with BeefEgyptian
PlateMap recipe · #91

Egyptian Bamya with Beef

Tender beef simmered until soft, then cooked with whole young okra in a tomato sauce and finished with a garlic and coriander ta'sha fried in ghee.

130minutes
4Servings
mediumDifficulty
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Execution guide

Method

Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.

Shows the steps one at a time, with a timer for each timed step.

0 / 7done
Set up your tools

Heavy skillet, Saucepan or pot, Sharp knife and board

Before the heat goes on

Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.

  1. 01

    Cooking the beef

    1 hour and 20 minutesGentle simmer

    Put the beef in a pot with the water, half of the onion and the bay leaves. Bring to a boil, skim the foam, then cover and simmer on low heat for 1 hour 15 minutes until the beef is tender.

    Success cue

    A cube of beef breaks apart easily with a fork.

    Watch out

    Cook the beef until fully tender, with no pink juices.

  2. 02

    Broth

    3 minutes

    Lift out the beef and keep 500 ml of the cooking broth.

    Success cue

    You have 500 ml of clear broth.

  3. 03

    Browning

    10 minutesMedium heat

    Melt 20 g of the ghee in a wide pot over medium heat and fry the rest of the onion, finely chopped, for 5 minutes until soft. Add the beef and brown it for 5 minutes.

    Success cue

    The onion is soft and the beef is lightly browned.

  4. 04

    Sauce

    12 minutesGentle simmer

    Stir in the tomato paste for 1 minute, then add the tomato passata and the 500 ml of broth. Season with salt and black pepper and simmer for 10 minutes.

    Success cue

    The sauce is smooth and deep red.

  5. 05

    Okra

    20 minutesGentle simmer

    Add the okra and simmer gently, uncovered, for 15 to 20 minutes until tender but whole. Move the okra by shaking the pot rather than stirring it with a spoon.

    Success cue

    The okra is tender and still holds its shape.

    Watch out

    Stirring hard with a spoon breaks the okra and makes the sauce slimy.

  6. 06

    Ta'sha

    2 minutesMedium heat

    In a small pan, fry the garlic in the remaining 10 g of ghee for 1 minute, add the coriander for 30 seconds and pour it into the bamya.

    Success cue

    The garlic is light golden and fragrant.

    Watch out

    Garlic burns fast and turns bitter.

  7. 07

    Serve

    2 minutesGentle simmer

    Simmer for 2 more minutes and serve.

    Success cue

    The ta'sha sizzles and its aroma fills the pot.

PlateMap is still in testing. Quantities and results may vary with ingredients and equipment. Please check food safety yourself, especially with meat and poultry.

Cooking tips

Extra tip

Adding the garlic and coriander ta'sha at the very end gives bamya its typical Egyptian aroma.

  • • Small, young okra pods stay whole and are less slimy. Trim only the tip of the cap without opening the pod.
  • • Bamya tastes just as good reheated the next day; warm it gently.

Common mistakes

  • • Cutting the okra caps too deep, which opens the pods.
  • • Adding the okra while the beef is still tough.

Serving ideasServe with Egyptian vermicelli rice or plain white rice.

Potential allergens

Milk

Compound ingredients vary by product; check labels and possible cross-contact.

Frequently Asked Questions

Can I use frozen okra?

Yes. Add it straight from the freezer and cook it 5 minutes longer.

Why is my bamya slimy?

The pods were cut open or stirred too much. Keep them whole and shake the pot instead of stirring.

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