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Vegetarian

Bamies, Greek stewed okra with tomato and feta

Bamies is a Greek dish of okra stewed in tomato and olive oil, served with feta and bread. It takes 50 minutes for 4 people, rated easy, at around €2.50 per person. The trick is soaking the okra in vinegar first to tame its sliminess, then simmering it gently without stirring with a spoon.

Tonight Greece comes to your table with bamies, okra stewed in tomato and olive oil, served with feta and good bread.

Bamies, Greek stewed okra with tomato and feta
Total time
50 min
Difficulty
Easy
Cost per person
€2.50
Calories per person
720 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall

Bamies smells like tomato that has simmered a long while, finished with a drizzle of raw olive oil. The okra stays firm on the outside and turns tender inside, without the gluey texture people often complain about, thanks to a vinegar soak before cooking. Feta brings the salt and tang the sauce needs, and bread is there to mop up every bit of it.

This is a weeknight dish for summer or early fall, when okra is at its best, though it needs a little lead time for that vinegar soak. Plan it for a simple dinner with your partner or friends rather than young kids, raw garlic and okra are not always a hit with little ones.

The ingredients

4 people

Fruits and vegetables

  • Okra 700 g
  • Onions 2
  • Garlic 4 cloves
  • Flat leaf parsley 6 sprigs
  • Lemon 1

Pantry

  • Crushed tomatoesoften in the pantry 500 g
  • Olive oiloften in the pantry 6 tbsp
  • Wine vinegaroften in the pantry 2 tbsp
  • Sugaroften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Feta 200 g

Bakery

  • Country bread 8 slices

Allergens Lactose, Gluten

The step by step recipe

  1. Wash the okra, trim the stems, drizzle with vinegar and let it sit in the sun or on the counter. 30 min

    This vinegar soak cuts down on the okra's slimy texture.

  2. Cook the sliced onions in olive oil until golden, then add the garlic. 8 min

    Let the onions color well, they sweeten the sauce.

  3. Add the crushed tomatoes, sugar, salt, and pepper and let it simmer. 8 min

    A pinch of sugar tames the tomato's acidity.

  4. Add the drained okra and half a glass of water, cover, and let it simmer over low heat. 25 min

    Don't stir with a spoon, shake the pan instead so the okra pods stay whole.

  5. Scatter with parsley, drizzle with raw olive oil, and serve with chunks of feta, lemon, and bread.

    Serve warm rather than piping hot, the flavors come through better.

Our tips to get it right

  • Pick small, firm okra pods, under 3 inches, they're more tender and less fibrous than larger ones.
  • Pat the okra dry after the vinegar soak before adding it to the sauce, extra water will dilute the tomato.
  • Use a wide skillet rather than a tall pot, the okra cooks more evenly in a single layer.

The variations

  • Swap the crushed tomatoes for fresh ripe peeled and chopped tomatoes in summer, the flavor turns brighter.
  • For a dairy free version, skip the feta and add black olives for saltiness instead.
  • To save time, cut the vinegar soak down to 10 minutes, the okra will just be slightly more mucilaginous.

What to serve it with

  • White rice or bulgur
  • Plain Greek yogurt
  • Glass of dry white wine

Storage

Bamies keep for 2 to 3 days in the fridge in a sealed container. It freezes well without the feta, for up to 2 months. Reheat gently in a pot, adding a splash of water if the sauce has thickened.

Questions about this dish

Can you make bamies ahead of time?

Yes, it's even better that way, the tomato sauce deepens in flavor after a night in the fridge. Reheat gently the next day and add the parsley, feta, and lemon right before serving.

Why does okra turn slimy?

Okra releases a natural mucilage, especially when cut or stirred too much during cooking. Soaking it in vinegar beforehand and shaking the pan instead of stirring keeps that sliminess in check.

Can you use frozen okra instead of fresh?

Yes, frozen okra works well in this dish, no need to thaw it first. Just skip the vinegar soak and add it straight to the tomato sauce while still frozen.

Does bamies freeze well?

Yes, for up to 2 months, but leave out the feta since it's better added fresh. Thaw in the fridge, reheat gently in a pot, then add the feta, parsley, and lemon.

How long does it take to make bamies, Greek stewed okra with tomato, feta and bread?

Count 50 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in bamies, Greek stewed okra with tomato, feta and bread?

About 720 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does bamies, Greek stewed okra with tomato, feta and bread cost?

About €2.50 per serving, or €10.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, gluten. Always check the labels of the products you buy.

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