Bamya Yahnia with Lemon and Dill
80% автентично · Balkan
A regional variation of Bamya Yahnia, this version incorporates fresh lemon juice and dill towards the end of cooking, adding a bright, herbaceous, and slightly tangy dimension to the classic okra stew.
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Съставки
- Okra500g
- Onion1 large
- Garlic3 cloves
- Tomatoes, diced400g can
- Tomato paste1 tbsp
- Olive oil2 tbsp
- Lemon juice2 tbsp
- Fresh dill1/4 cup, chopped
- Saltto taste
- Black pepperto taste
- Water or vegetable broth3/4 cup
Стъпки
- 1
Trim and prepare the okra.
- 2
Chop the onion and mince the garlic.
- 3
Heat olive oil in a pot over medium heat. Sauté onion until softened, about 5 minutes.
- 4
Add garlic and sauté for 1 minute.
- 5
Stir in tomato paste and cook for 1 minute.
- 6
Add diced tomatoes, water or broth, salt, and pepper. Bring to a simmer.
- 7
Add the okra to the sauce. Cover and simmer for 25-30 minutes, until okra is tender.
- 8
Stir in lemon juice and fresh dill. Cook for another 2 minutes.
- 9
Adjust seasoning. Serve hot.
