A very kind Sana asked for a vegetarian version of Iraqi Bamia, so here it is!To make up for the flavor lent to the stew by the meat, I suggest frying the okra and garlic. Just to give it some color and flavor. Meanwhile, a tomato broth is made. Vegetable bouillon cubes are added instead of salt, and this also increases flavor.
The fried okra and garlic are drained on absorbent paper from excess oil before added to the tomato broth.
Serve with crusty rice and/or over torn Iraqi bread and fresh onion quarters for true village-style bamia thareed!
400g frozen okra “zero”
10 cloves garlic
2 cups oil for deep frying
1/3 cup lemon juice
3 Tbsp tomato paste
2 bouillon cubes
3 cups water
1/2 tsp pepper
Peel and cut the garlic cloves lengthwise in half.
Fry the okra and garlic in 2 cups of hot oil until they start to take on a golden color.
Strain from the oil and drain on absorbent kitchen paper towels.
In a separate pot, put the lemon juice, tomato paste, bouillon cubes, water, and pepper.
Bring to a boil and simmer for 10 minutes.
Add the okra and garlic to the tomato broth, and simmer an additional 30 minutes, until slightly thicker than a soup consistency.
Serve with crusty rice and/or Iraqi bread.