Okra is a very popular vegetable in Iraq. It is exclusively used for making margat bamya (okra stew). No spices are used in preparing it, and yet, it will come out wonderfully delicious.
Step by Step method
- In a medium heavy pot, saute meat pieces in oil, until browned, about 10 minutes.
- Add hot water, enough to cover the meat. Bring to a quick boil, skimming as needed.
- Simmer gently, covered, over low heat until meat is tender and moisture has evaporated, about 45 minutes.
- If meat is cooked and there is still some liquid in the pot, strain it and use it as part of liquid required in the recipe.
- To the meat pot, add garlic cloves and stir for 30 seconds.
- Stir in the rest of ingredients and bring pot to a quick boil, skimming as needed.
- Reduce heat to medium-low, and simmer gently, covered, until sauce is rich and somewhat thickened (35 to 40 minutes).
- Serve the stew with white plain rice or bulgur along with slices of onion and green pepper.
Tips & variations
Another popular way of serving okra stew is having it as tashreeb: put bite-size pieces of flat bread in a deep dish and drench it with the stew sauce. Arrange meat pieces and garlic on top.
The fun part is eating the cooked whole garlic cloves: Hold the garlic clove between your thumb and index finger and squeeze out the soft pulp into your mouth, discard the skin. Yummy!