Bamya - Turkish Okra Stew
User Reviews
5
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Prep Time
5 mins
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Cook Time
45 mins
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Total Time
50 mins
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Servings
4 people
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Calories
570 kcal
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Course
Main Course
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Cuisine
Mediterranean, Middle Eastern, Turkish
Bamya - Turkish Okra Stew
Description
The recipe for Bamya - Turkish Okra Stew features chicken legs cooked in olive oil and slow-simmered with finely chopped onions, garlic, tomato paste, grated tomatoes, and chili peppers. The combination of fresh and paste tomatoes builds a thick, flavorful sauce. Adding lemon juice near the end brightens the flavors and helps control the natural mucilage of okra, reducing sliminess.
Okra is cooked along with the simmering stew, letting its texture soften without turning too slimy due to the careful balance of acidity and cooking time. The chicken becomes tender after a 40 to 45-minute gentle simmer. The overall flavor is savory with a pleasant tang from lemon and a mild warmth from chili.
This dish typically serves as a main meal and pairs well with rice or bread to soak up the rich tomatoey sauce. It embodies a comforting Turkish stew useful in family-style dining or casual dinners.
Using a heavy-bottomed pan or Dutch oven ensures even heat distribution to prevent burning or uneven cooking. Okra is best used fresh during its short season but can be frozen in airtight containers for extended storage. Leftovers keep up to five days refrigerated, maintaining flavor and texture well.
Ingredients
- 2 tablespoon olive oil 1tbsp+1tbsp, good quality
- 6-8 chicken legs
- 1 large onion (finely chopped)
- 3 cloves garlic (finely chopped)
- 2 tablespoon tomato paste
- 400 g tomato grated
- 1 red chili pepper chopped
- 500 g okra
- 1 teaspoon salt
- 50 ml lemon juice freshly squeezed
- 250 ml chicken stock or vegetable stock or water
Instructions
- Put a Dutch oven or a heavy-based pan on medium heat.
- Sear the chicken pieces until slightly browned and then set them aside on a plate.
- Add the onions to the pan and sauté them for a few minutes, until soft and translucent.
- Stir in the garlic, sauté for 30 seconds, and then add the tomato paste.
- Mix well before adding the grated tomatoes and chilies. Gently deglaze the pan with the juices from the tomatoes.
- Add the chicken pieces to the pan along with the okra, lemon juice, salt, and the stock.
- Give them a good stir and bring the pan to a boil.
- Lower the heat and gently simmer the stew on low heat for 40 to 45 minutes, until the okra and the chicken pieces are tender.
- Remove the pan from the heat and let it rest for five minutes before serving.
Notes
- Use a heavy-bottomed pan or Dutch oven for even cooking heat.
- Okra is seasonal but can be frozen tightly sealed for up to 5 months.
- Simmer the stew slowly to meld flavors and develop tenderness.
- Adding lemon juice helps reduce okra's sliminess during cooking.
- This stew keeps well refrigerated for up to five days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 570 kcal
% Daily Value*
| Calories | 570kcal | 29% |
| Carbohydrates | 22g | 7% |
| Protein | 36g | 72% |
| Fat | 38g | 58% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 180mg | 60% |
| Sodium | 1072mg | 45% |
| Potassium | 1198mg | 25% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 2269IU | 45% |
| Vitamin C | 69mg | 77% |
| Calcium | 148mg | 15% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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