Turkish Okra Stew - Bamya

My Turkish Okra Stew is based on Bamya, the tomato-based okra stew my mum used to make when I was growing up. I make it with chicken legs, fresh or frozen okra, tomatoes, onion, garlic, olive oil, and lemon juice. Lamb is more traditional in many homes, but chicken is cheaper, lighter, and still gives the stew plenty of flavor.

Jump to:

• What is Bamya?
• Why This Recipe Works?
• Ingredients You'll Need
• Buying and Preparing Okra
• How to Make Okra Stew
• Top Tips From the Chef
• How to Stop Okra Stew from Getting Slimy
• Fresh, Frozen, or Dried Okra
• Serving Suggestions
• Make Ahead
• Storage
• Recipe FAQs
• Related Recipes
• Turkish Okra Stew - Bamya

Okra can turn slimy if it is overhandled or cooked without enough acidity. In this recipe, tomatoes and lemon juice help keep the texture nicer, while the slow simmer gives the chicken and okra time to cook gently. Serve it with Turkish rice, bulgur pilaf, or warm bazlama bread for a simple family weeknight meal.

What is Bamya?

Bamya means okra in Turkish, and it is also the name of a traditional Turkish okra stew. It is usually made with small okra pods, tomatoes, onion, garlic, tomato paste, lemon juice, and lamb.

In many Turkish homes, lamb is the classic choice for Bamya because it gives the stew a rich flavour as it slowly cooks with the tomatoes and okra. Beef can also be used, and some families make lighter versions with chicken or cook it without meat as an olive oil dish.

My version is made with chicken, just like my mom used to make for us when I was growing up. It is lighter and cheaper than lamb, but still tastes lovely with the tomato sauce, lemon juice, and tender okra.

Why This Recipe Works?

• I use chicken instead of lamb, which makes this okra stew lighter and cheaper, but still gives the tomato sauce plenty of flavor.

• Lemon juice and tomatoes are important here. They add a fresh, tangy taste and help keep the okra from becoming too slimy.

• I sear the chicken first so the stew starts with more flavor before the onion, garlic, tomatoes, and okra go in.

• The stew cooks gently, so the chicken becomes tender without the okra breaking apart.

• You can make this recipe with fresh or frozen okra, which means you don’t have to wait for okra season.

• It keeps well in the refrigerator, and leftovers taste even better the next day.

Ingredients You'll Need

Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.

• Okra - Fresh or frozen okra both work well for this stew. I prefer small, young okra when I can find it because it is more tender and cooks nicely without turning tough. If you are using fresh okra, trim the stems carefully and try not to cut into the pods. Once the pods are opened, they release more of that sticky liquid into the stew. Frozen okra is a good option when fresh okra is not in season. You can add it straight from frozen, but be gentle once it is in the pot. Too much stirring can break the okra and make the stew thicker than you want.

• Chicken - I like using chicken legs or wings because they stay juicy and give the stew more flavor. You can also use chicken thighs or drumsticks. If you want to use chicken breast, cut the simmering time and check it earlier.

• Onion and Garlic - Onion gives the stew a sweet base, and garlic adds more flavor. Chop them finely so they soften into the sauce.

• Tomatoes and tomato paste - Tomatoes are the base of the sauce and work really well with okra. I use grated tomatoes, but chopped fresh tomatoes are lovely in summer when they are ripe and sweet. Tomato paste gives the stew a deeper color and makes the sauce taste richer. It is one of those ingredients I use often in Turkish cooking, especially in stews like this.

• Lemon juice - I use fresh lemon juice for the best and freshest results. You can also use pomegranate molasses for a slightly sweet and tangy taste.

• Stock - You can use Basic Homemade Vegetable Stock, Easy Chicken Stock (Bone Broth), or water. Use enough liquid to cook the chicken and okra gently without turning the stew into soup.

Buying and Preparing Okra

Look for okra that is bright green, firm, and free from dark spots. Smaller pods are usually better for stew because they are more tender.

Avoid okra that looks dry, soft, or dull. Very large okra can be tough and woody, so it is better for frying or slicing rather than slow cooking whole.

If using fresh okra, wash it gently and dry it well before trimming. Trim only the very top of the stem in a cone shape, without opening the pod. This helps keep the okra whole during cooking.

Okra is usually at its best in summer, but frozen okra is a good option for the rest of the year.

How to Make Okra Stew

Place a Dutch oven or heavy-bottomed pot over medium heat. Add a little olive oil and sear the chicken pieces until lightly browned on all sides. They do not need to cook through at this stage. You just want a little color on the outside. Remove the chicken from the pot and set it aside on a plate.

Add the remaining olive oil to the same pot. Add the chopped onion and cook for a few minutes until soft and translucent. Stir in the garlic and cook for about 30 seconds. Do not let the garlic burn.

Add the tomato paste and stir it into the onion and garlic. Cook it for a minute to remove the raw taste. Add the grated tomatoes and chopped chile. Stir well and scrape the bottom of the pot to pick up any browned bits from the chicken.

Return the chicken pieces to the pot. And then add the okra, lemon juice, salt, and stock. Stir gently, just enough to combine everything. Try not to stir too much after adding the okra because it can break and release more slime.

Bring the pot to a boil, then lower the heat. Cover with a lid and simmer gently for 40 to 45 minutes, or until the chicken and okra are tender.

The stew should be saucy but not watery. If it looks too thin, simmer it uncovered for a few more minutes. Remove the pot from the heat and let the stew sit for 5 minutes before serving.

Top Tips From the Chef

• Use small okra if you can. It is more tender and works better in stew.

• Trim the okra carefully. Do not cut into the pod, or it can become slimier as it cooks.

• Do not stir the stew too much after adding the okra. Gentle handling helps the pods stay whole.

• Use freshly squeezed lemon juice. It helps with both flavor and texture.

• Sear the chicken first. This adds more flavor to the sauce.

• Use chicken legs, wings, or thighs for better results. They stay juicier than chicken breast.

• Let the stew sit for a few minutes before serving. The sauce thickens slightly as it rests.

How to Stop Okra Stew from Getting Slimy

Okra naturally contains a gel-like liquid inside the pods. This is normal, but too much of it can make the stew feel slimy.

The best way to reduce this is to keep the pods whole, trim them carefully, and avoid over-stirring. Tomatoes and lemon juice also help because acidity cuts through some of the slimy texture.

Cooking the stew gently is important too. A slow simmer keeps the okra tender without breaking it apart.

Fresh, Frozen, or Dried Okra

Fresh okra is lovely when it is in season. Choose smaller pods and trim them carefully.

Frozen okra is a good choice when fresh okra is not available. It may be a little softer, but it still works well in Bamya. Add it gently and avoid too much stirring.

Dried okra is also used in Turkish cooking. Soak it in hot water first until softened, then drain before adding it to the stew.

Serving Suggestions

Turkish Okra Stew with Chicken is lovely with Tomato Rice Pilaf. The rice soaks up the tomato sauce and turns it into a full meal. You can also serve it with bulgur pilaf, crusty Dutch Oven Sourdough Bread, Turkish Pide Bread - Ramazan Pidesi, or Bolillo - Crusty Mexican Bread Rolls.

You can also serve it with a simple salad on the side, such as Kisir (Turkish Bulgur Salad), Gavurdagi Salatasi (Tomato and Walnut Salad), or Turkish Shepherd Salad (Coban Salatasi).

Make Ahead

You can make Bamya a day ahead and reheat it gently before serving. The flavor gets better as it sits, but the okra can become softer.

Store it in the refrigerator once it has cooled. Reheat it in a pot over low heat, adding a small splash of water or stock if the sauce has thickened too much.

Storage

Store leftover okra stew in an airtight container in the refrigerator for up to 5 days.

Let the stew cool before storing it, but do not leave it sitting at room temperature for too long.

You can freeze Bamya for up to 3 months. Place it in freezer-safe containers or freezer bags once cooled.

Thaw it overnight in the refrigerator, then reheat gently on the stovetop. The okra may be softer after freezing, but the stew will still taste good.

Recipe FAQs

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Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.

I hope you enjoy the process of making this delicious and healthy Turkish Okra Stew "Bamya" as much as you enjoy eating it! 🙂