adnan's kitchen


  • 1 kg. of Bamieh, (Okra ) fresh or frozen.
  • 1/2 kg of ripe tomatoes or 1/2 kg. can of peeled tomatoes, (pelato).
  • 1/2 - 1 kg of lamb shanks
  • 6-8 cloves of garlic
  • A small bunch of green coriander
  • 1 small green and 1 small red sweet peppers
  • 2 tsp. of pomegranate molasses (dibs rumman) if available.
  • Salt / black pepper to taste.
v Vegetarian Bamieh

You can make this recipe vegetarian by omitting the beef without the flavor being compromised.

Adnan's Kitchen
Bamieh with meat



  1. Boil meat, rinse, and re-boil in fresh water
  2. Bring to boil until half done, adding one onion and some salt & black pepper.
  3. Fry half the garlic with chopped peppers and coriander using butter or ghee.
  4. Remove meat from the broth and add it to the fried garlic etc. Turn for a few minutes.
  5. Chop the tomatoes fine and add to the meat.
  6. Cut off the bamieh tips (if fresh), wash and dry them, then fry for a few minutes until wilted.  Do this only with fresh bamieh.
  7. Add it to the meat with 2 tsp. of pomegranate molasses ( dibs rumman) adding meat broth gradually and as necessary.
  8. Let simmer without turning,  until done within 30 minutes.
  9. Fry the rest of mashed garlic and chopped coriander and pour over the Bamieh in the serving plate
    Serve with rice
Qallayat Tomato