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Okra in Oil [Bamieh Bi Zayt]:
Submitted by: Chef Anna | Date Added: 18 Jul 2010
Listed in: Lebanese Dishes

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yield: ?
active time: ?
total time: ?
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added by: Madame Fahimeh 
cuisine: ?

• 3 cups tender young okra (Bamia)
• 10 tiny white onions
• 3 medium sized tomatoes
• 1/2 cup lemon juice
• 1 tsp. dried Kizbara, or 1/2 cup chopped green Kizbara (coriander)
• 8 cloves garlic
• 1/2 cup cold water
• 1/2 tsp. sugar
• 1/2 tsp. salt
• 1/2 tsp. pepper

• A colorful okra dish flavored with garlic and coriander, (called Kizbara), it is traditionally served cold start a meal.
• Crush garlic with salt.
• Add Kizbara and crush all well together.
• Cut hard top stems from okra.
• Wash well and dry with clean towel, or in the sun.
• Fry in deep, hot olive oil until tender but still green.
• Fry onions in same oil until yellow.
• Pour off most of the oil and fry the garlic-Kizbara mixture.
• Place rack in pressure cooker.
• Put in a layer of sliced tomatoes and cover neatly with okra.
• Make a depression in the center of the okra and fill it with the onions.
• Sprinkle with lemon juice and the garlic-Kizbara salt.
• Cook under pressure for 12 minutes.
• Reduce pressure. Simmer uncovered until most of the liquid is absorbed.
• Season to taste.
• Turn out onto a round serving dish. Chill. 
Additional Notes
Its a good idea to have multiple pans going at one time to make the cook ... otherwise the 2 hours could turn into a half a day. :)