Bamya bil Zeit (بامية بالزيت) — Lebanese Okra Braised in Olive Oil with Tomato

• 600 gokra (small pods preferred), trimmed and dried (If using frozen okra, keep it frozen until searing.)
• 6 gfine salt (About 1 tsp.)
• 30 mllemon juice (About 2 tbsp.)
• 60 mlextra-virgin olive oil (About 1/4 cup.)
• 20 ggarlic cloves, finely sliced (About 5 medium cloves.)
• 150 gyellow onion, finely diced (About 1 medium onion.)
• 30 gtomato paste (About 2 tbsp.)
• 400 gcrushed tomatoes (Canned is fine.)
• 250 mlwater (Add up to 50 ml more if needed during braise.)
• 2 tspground coriander
• 0.5 tspground cumin
• 1 tspAleppo pepper (Use 0.5 tsp for milder heat.)
• 0.25 tspblack pepper
• 15 gfresh cilantro, finely chopped (About 1/2 cup loosely packed.)

Instructions

1. 1

   Trim the okra by removing only the stem cap, keeping the pod intact so it doesn’t split and release excess mucilage. Rinse quickly, then dry the okra thoroughly with towels for 5 minutes; moisture encourages sliminess during cooking.

2. 2

   Toss the okra with the lemon juice and 3 g of the salt, then let it sit for 10 minutes. This short acidic rest helps keep the okra firm and reduces slipperiness without making it sour.

3. 3

   Heat 45 ml of the olive oil in a wide, heavy pot over medium-high heat for 1 minute until shimmering. Add the okra in a single layer (work in 2 batches if needed) and sear for 6–8 minutes total, turning occasionally, until lightly blistered; transfer to a plate.

4. 4

   Lower the heat to medium and add the remaining 15 ml olive oil to the same pot. Add the onion and cook for 6–7 minutes, stirring, until soft and lightly golden; add the garlic and cook for 60 seconds, just until fragrant.

5. 5

   Stir in the tomato paste, coriander, cumin, Aleppo pepper, and black pepper, and cook for 90 seconds to toast the spices and caramelize the paste. Pour in the crushed tomatoes and water, scraping the bottom to dissolve any browned bits into the sauce.

6. 6

   Bring the sauce to a gentle simmer, then return the seared okra to the pot and stir carefully to coat without breaking the pods. Cover and simmer on low for 25–30 minutes, stirring once or twice, until the okra is tender and the sauce is thick enough to coat a spoon.

7. 7

   Stir in the remaining 3 g salt and the chopped cilantro, then simmer uncovered for 3–5 minutes to brighten the flavors and reduce the sauce slightly. Rest the dish off heat for 10 minutes before serving; it tastes even better warm or at room temperature as the tomato and olive oil meld.