Kellie Cooks Iraqi



This is a really quick simple vegetarian version of Okra Stew (Bamya). I had the intention to cook all three dishes this month, with my husband as my mentor as he is from Iraq. But to no avail, the days and hours just slipped by and before I knew it, I only managed to succeed with this recipe. I had earlier in the month tried the dessert with a twist using dairy products, this did not work and my husband was devastated, explaining to me this is just not the Iraqi way. Haha.

Thank you to Maryam for hosting this month’s challenge.

Anyway, here is my “BAMYA”

Half Kilo fresh Okra
2 x Tins Crushed Tomatoes
5 Cloves of Garlic – Minced
2 Onions – Diced
Teaspoon Pomegranate Molasses
Handful of Chopped Parsley
1 Cup of Cooked White Rice

1. Fry onions and garlic in the oil until browned, add the okra, tomatoes and molasses. Bring to the boil, reduce heat and simmer for approximately 30 minutes or until okra is tender.

2. Serve with cooked rice and parsley.

  • Maryam

    12.10.2014 at 12:47 am

    An excellent adaptation to this traditional recipe, and beautiful presentation too! Thank you for participating in this challenge.

  • Amira

    12.10.2014 at 10:05 pm

    Lovely, my dear. This looks so appealing and delish. Do not let your husband be down, anyways that what are husbands for – testing and tasting 🙂

  • Joanne T Ferguson

    12.12.2014 at 4:15 am

    G’day! This looks delish and congrats on competing this month’s MENA challenge too!
    Cheers! Joanne @ What’s On The List

  • snehadatar

    12.12.2014 at 1:17 pm

    A well presented and yum looking Bamya. Would love to try it.