Yakhnit Bamia
Small whole okra pods slow-braised with lamb shoulder, ripe tomatoes, and pomegranate molasses in a rich, slightly tart stew — the Bekaa Valley version that uses pomegranate to tame the okra's natural slipperiness.
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All 214 Sofra recipes are free in the app. This one includes step-by-step English voice narration, hands-free Cooking Mode, and the original oud music by Charbel Rouhana.
Get Sofra on Google Play →Ingredients
- 500 g small whole okra (fresh or frozen)
- 400 g lamb shoulder, cut into 3 cm cubes
- 4 medium ripe tomatoes, roughly chopped
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 2 tbsp pomegranate molasses
- 2 tbsp tomato paste
- 4 tbsp olive oil
- 1.5 tsp seven spice
- 1.5 tsp salt
- 400 ml water
Instructions
- Prepare fresh okra: trim the stem caps in a cone shape (without piercing the pod, to minimize sliminess). Dry thoroughly — wet okra causes excessive mucilage. If using frozen, thaw and pat completely dry.
- Heat 3 tbsp olive oil in a wide heavy pot. Brown the lamb cubes in batches over high heat, 5–6 minutes per batch. Remove and set aside.
- In the same pot, fry the dry okra pods in the remaining oil over medium-high heat, turning gently, until lightly browned on the exterior, about 5 minutes. Remove and set aside.
- Add the diced onion to the pot, cook 8 minutes until golden. Add garlic and cook 1 minute.
- Add the chopped tomatoes, tomato paste, and pomegranate molasses. Cook 5 minutes until the tomatoes collapse into a sauce. Season with seven spice and salt.
- Return the lamb to the pot, add water, and bring to a boil. Reduce heat, cover, and simmer 25 minutes.
- Gently nestle the browned okra into the stew — do not stir from this point, only tilt and shake the pot to distribute the sauce. Cover and cook a further 20 minutes until the okra is completely tender and the lamb is falling apart.
- Check seasoning. Add an extra splash of pomegranate molasses if more tartness is desired. Serve over rice.
Hear every step read aloud
Step-by-step voice narration guides you hands-free. Faten's Idlib recipes carry her own Syrian-Arabic narration. Charbel Rouhana's original oud plays during Cooking Mode.
Get Sofra on Google Play →Frequently Asked Questions
What is Yakhnit Bamia?
Small whole okra pods slow-braised with lamb shoulder, ripe tomatoes, and pomegranate molasses in a rich, slightly tart stew — the Bekaa Valley version that uses pomegranate to tame the okra's natural slipperiness.
Where is Yakhnit Bamia from?
Yakhnit Bamia comes from Lebanese Bekaa. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Yakhnit Bamia vegetarian?
No — as written, Yakhnit Bamia includes meat, fish, or meat-based stock, so it is not vegetarian. See the ingredient list for the specific ingredients used.
What can I use instead of seven spice in Yakhnit Bamia?
The seven spice called for here is part of the traditional recipe and gives Yakhnit Bamia its authentic character, so keep it if you can. If you must substitute, choose the closest equivalent you have on hand and adjust to taste — the dish will shift slightly from the traditional version but still work. The Sofra app lists the full ingredient set and sourcing notes.
What do I serve with Yakhnit Bamia?
In a Lebanese mains spread, Yakhnit Bamia is typically served with rice or warm flatbread, a simple salad such as fattoush or tabbouleh, and pickles or yogurt on the side.
Can I make Yakhnit Bamia ahead, and how do I store leftovers?
Yes — leftovers keep well stored in an airtight container in the refrigerator for a few days. Reheat gently (or bring to room temperature for cold dishes) and taste to adjust seasoning before serving. Dishes with fresh herbs or dressing are freshest the day they are made.