• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cooking Gorgeous
  • About
    • Privacy Policy
    • Terms and Conditions
    • Contact Us
    • Media Mentions
  • Recipe Index
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Snapchat
    • Twitter
menu icon
go to homepage
  • Recipe Index
  • Cozy Soups
  • About
  • Contact Us
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • Recipe Index
    • Cozy Soups
    • About
    • Contact Us
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    • Green Bean Casserole with Fresh Green Beans
    • Tavuk Göğsü - Turkish Chicken Breast Pudding
    • Key Lime Cookies with Glaze
    • Best Vegetarian Stuffed Mushrooms
    • Easy Mexican Cornbread Recipe
    • Lox Bagel - Smoked Salmon Bagel with Cream Cheese
    • Salep - Turkish Hot Milk Drink (Sahlab)
    • Berliner - German Jam Doughnuts
    • Fatayer - Homemade Lebanese Pies
    • Potatoes au Gratin - Dauphinoise Potatoes
    • Ghormeh Sabzi - Persian Herb Stew
    • Easy Chicken Macaroni Salad
    Cooking Gorgeous » Recipes » Main Dishes

    Bamya - Turkish Okra Stew

    Published: Apr 21, 2022 · Modified: Aug 2, 2022 by Ayla Clulee · This post may contain affiliate links.

    Jump to Recipe

    Bamya, also known as Bamia or Bamyeh, is a classic Turkish stew dish made with okra, tomatoes, onions, garlic, and lemon juice.

    This delicious and healthy stew traditionally contains lamb, beef, or chicken, and the secret to its rich flavor is the long, slow simmering process that gently brings the flavors together

    Turkish bamya stew with chicken
    Jump to:
    • What is Bamya?
    • Bamya in Turkish History
    • Why is Okra Good For You?
    • Why This Recipe Works?
    • Buying Okra
    • What Does Okra Taste Like?
    • Ingredients and Substitutes
    • How to Make Turkish Okra Stew - Bamya?
    • Top Tips From the Chef
    • What to Serve with Bamya?
    • Recipe FAQs
    • Related Recipes
    • Bamya - Turkish Okra Stew

    Bamya is also a popular dish in Middle Eastern and Mediterranean countries, with each culture adding its own unique variations to the recipe.

    My favorite way to prepare this delicious stew is with chicken, just like my mom used to make for us when I was a child.

    bamya stew cooked with chicken

    What is Bamya?

    Bamya is a simple&healthy Turkish vegetable stew made with bamya, which means "okra" in Turkish.

    This recipe is also widely popular in Middle Eastern and Mediterranean countries and is extremely easy to make.

    Okra stew is typically made with onions, garlic, tomatoes or tomato paste, and meat.

    Although I prefer using chicken for the Bamya dish, lamb is more commonly followed by beef.

    bamya- Turkish okra stew

    Bamya in Turkish History

    Bamya (or Bamia - Bamyeh), also known as Turkish Okra Stew, is a favorite dish in Turkish cuisine.

    Its origins can be traced back to the Ottoman Empire, where it was a popular dish among the ruling elite.

    Over time, the dish became more widespread and is now a staple in Turkish households and restaurants.

    Okra, the main ingredient in Bamya, is thought to have originated in Ethiopia and was brought to Turkey by traders.

    It was quickly adopted into Turkish cuisine and became a popular vegetable due to its versatility and nutritional benefits.

    bamya stew cooked in a dutch oven

    Why is Okra Good For You?

    Okra (a.k.a ladies fingers, bamya, bamia, or bamiyeh) is the edible fruit pod of a plant related to the hibiscus and is used in many dishes for its thickening properties.

    It is a nutritious vegetable packed with vitamins, particularly rich in vitamins A and C (which are great for immune health) as well as vitamins K, B, calcium, folic acid, and potassium.

    Also, okra is packed with dietary fiber and is said to help improve heart health by reducing harmful cholesterol levels. 

    Therefore, consuming more okra is a cheap and easy way to keep cholesterol in check and prevent heart diseases.

    It is also low in calories, 100 grams of okra contain only 30 calories.

    For more inspiration, be sure to check out my Crispy Breaded Air Fryer Okra Recipe. It's a delicious way to enjoy this underrated vegetable with a delicious crunch.

    bamya served in a plate with lemon and chili on the side

    Why This Recipe Works?

    • Like Mediterranean Green Beans (Taza Fasulye) and Sulu Kofte (Turkish Meatball Stew), this recipe contains only a few fridge ingredients.
    • Bamya is very easy to prepare as well as nutritious and flavorsome.
    • This comforting yet light dish can be enjoyed as a stew in both summer and winter.
    • The Bamia leftovers will keep for up to five days when refrigerated and up to 3 months in the freezer.

    Buying Okra

    When buying okra for Bamya or any other recipe, there are a few things to keep in mind to ensure that you get the best quality and flavor.

    Here are some tips for buying okra:

    • Fresh okra is essential for the best flavor and texture in your Bamyeh stew. Look for okra that is bright green, firm to the touch, and free of bruises or blemishes. Avoid okra that looks dull, discolored, or has soft spots.
    • Although you can use larger okra in your Bamia stew, small ones are more tender and flavorful. Look for okra pods that are no longer than 4-5 inches, as these are the most tender and flavorful.
    • The stem of the okra pod should be fresh and green. If it appears dry or brown, the okra may be old or past its prime.
    • Okra is in season during the summer months, from June to September, so this is the best time to buy fresh, locally-grown okra.
    Long okra is sliced before using for making Bamia

    What Does Okra Taste Like?

    Okra has a mild taste and the texture can vary depending on how it's cooked.

    When sautéed or fried, it can retain some crunch, but when it is slow-cooked like in this stew recipe, it becomes tender and melts in your mouth.

    This healthy vegetable has a natural “mucilage” (similar to aloe vera), which can cause certain dishes to become “slimy.”

    However, in the case of stews, it can work to your benefit, as it naturally thickens the stew.

    Also, cooking the okra with tomatoes and lemon juice helps avoid slimness.

    Ingredients and Substitutes

    Labelled picture of ingredients for bamya
    • Okra - You can use fresh, frozen (and thawed), or dried (then rehydrated) okra. While using young, small okra is the optimal choice for this dish, slicing longer ones before adding them to the stew is also an option.
    sliced okra
    Slice the okra if using the long ones
    • Chicken - You can use any part of the chicken for this stew. Cooking time will vary depending on what part you are using. You can also use lamb or beef pieces, or omit the meat for a vegetarian/vegan version.
    • Garlic - Fresh garlic is a great flavoring that adds sweetness and nuttiness to dishes. Turn it into a paste with a Mortar and Pestle or grate it using a Microplane Zester Grater.
    • Tomatoes - Use the best tomatoes you can find (like plum tomatoes).
    • Tomato paste - It is the staple of Turkish cooking. It adds an umami flavor to the dishes as well as a bright red color. You can find it in Turkish or Middle Eastern shops. You can also buy it online from Amazon.
    • Lemon juice - I use fresh lemon juice for the best and freshest results. You can also use pomegranate molasses if you have it in hand.
    • Stock - You can use Basic Homemade Vegetable Stock, Easy Chicken Stock (Bone Broth), or water.

    How to Make Turkish Okra Stew - Bamya?

    Making Okra Stew is very easy and to achieve the best results, you need to follow a few simple steps:

    Put a Dutch oven or a heavy-based pan on medium heat.

    Sear the chicken pieces until slightly browned and then set them aside on a plate.

    6 pieces of seared chicken legs on a plate

    Add the onions to the pan and sauté them for a few minutes, until soft and translucent.

    Sautéing the onions in a Dutch oven

    Stir in the garlic, sauté for 30 seconds, and then add the tomato paste.

    garlic and tomato paste are added to the onions

    Mix well before adding the grated tomatoes and chilies.

    Gently deglaze the pan with the juices from the tomatoes.

    the grated tomatoes are added to the onions

    Return the chicken pieces to the pan.

    Chicken legs are returned to the pan with the tomato sauce

    And then add the okra, lemon juice, salt, and stock.

    Give them a good stir and bring the pan to a boil.

    Okra, stock, and seasoning are added to the pan

    Lower the heat and gently simmer the stew on low heat for 40 to 45 minutes, until the okra and the chicken pieces are tender.

    Bamya is cooked until okra and chicken are soft

    Remove the pan from the heat and let it rest for five minutes before serving.

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

    Top Tips From the Chef

    • Use a heavy–bottomed pan or a Dutch Oven as they distribute the heat more evenly.
    • Okra has a very short season and is only available during the summer. However, you can freeze this healthy vegetable in an airtight container for up to 5 months.
    • Use fresh, young okra for the best flavor and texture.
    • Traditionally, the Bamia dish consists of lamb, beef or goat, lots of tomatoes, and okra. I prefer chicken legs or wings like my mom used to do for us as a child. You can leave the meat out for the vegetarian/vegan version.

    What to Serve with Bamya?

    This delicious Okra Stew is best when served with a bowl of buttery Turkish Rice (Sehriyeli Pilav) or a piece of pillowy Bazlama (Turkish Flatbread).

    You can also serve it on its own with some salad such as Kisir (Turkish Bulgur Salad), Gavurdagi Salatasi (Tomato and Walnut Salad), or Turkish Shepherd Salad (Coban Salatasi).

    Recipe FAQs

    How to store the leftovers?

    The leftovers will keep for up to five days when refrigerated in an airtight container.
    You can also freeze them for up to three months if you want to keep them longer.

    Can I use frozen okra for Bamya?

    Yes, you can use frozen okra for Bamya if fresh okra is not available. However, frozen okra may have a slightly softer texture than fresh okra.

    Can I make Bamya without meat?

    Yes, you can make Bamya without meat for a vegetarian or vegan version of the dish.
    Simply omit the meat and use vegetable broth instead of beef or chicken broth.

    Related Recipes

    For more delicious Mediterranean recipes why not try:

    • Mediterranean flavoured orzo salad in a bowl
      Orzo Pasta Salad
    • salmon quiche with spinach
      Salmon and Spinach Quiche
    • yayla Corbasi Turkish yoghurt Corbasi served with mint sauce
      Yayla Corbasi - Turkish Yogurt Soup
    • Meat stuffed grape leaves (dolmas)served with a dollop of yoghurt
      Meat Stuffed Grape Leaves (Dolmas)

    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! 🙂 

    Bon appétit! / Afiyet olsun!

    bamya- Turkish okra stew

    Bamya - Turkish Okra Stew

    Ayla Clulee
    Bamya (or Bamia) is a classic Turkish Okra Stew dish made with okra, tomatoes, onion, garlic and lemon juice. 
    5 from 10 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 45 minutes mins
    Total Time 50 minutes mins
    Course Main Course
    Cuisine Mediterranean, Middle Eastern, Turkish
    Servings 4 people
    Calories 570 kcal

    Equipment

    • 1 kitchen scale
    • 1 measuring spoons
    • 1 small knife
    • 1 Lodge Dutch oven
    • 1 Citrus zester

    Ingredients
     
     

    • 2 tablespoon good quality olive oil (1tbsp+1tbsp)
    • 6-8 chicken legs
    • 1 large onion (finely chopped)
    • 3 cloves garlic (finely chopped)
    • 2 tablespoon tomato paste
    • 400 g tomatoes (grated)
    • 1 red chilli (chopped)
    • 500 g okra
    • 1 teaspoon salt
    • 50 ml freshly squeezed lemon juice
    • 250 ml chicken stock, vegetable stock or water

    Instructions
     

    • Put a Dutch oven or a heavy-based pan on medium heat.
    • Sear the chicken pieces until slightly browned and then set them aside on a plate.
    • Add the onions to the pan and sauté them for a few minutes, until soft and translucent.
    • Stir in the garlic, sauté for 30 seconds, and then add the tomato paste.
    • Mix well before adding the grated tomatoes and chilies. Gently deglaze the pan with the juices from the tomatoes.
    • Add the chicken pieces to the pan along with the okra, lemon juice, salt, and the stock.
    • Give them a good stir and bring the pan to a boil.
    • Lower the heat and gently simmer the stew on low heat for 40 to 45 minutes, until the okra and the chicken pieces are tender.
    • Remove the pan from the heat and let it rest for five minutes before serving.

    Notes

    • Use a heavy–bottomed pan or a Dutch Oven as they distribute the heat more evenly.
    • Okra has a very short season and is only available during the summer. However, you can freeze this healthy vegetable in an airtight container for up to 5 months.
    • The secret to this Bamya recipe is the long, slow simmering that brings the flavours gently together.
    • Traditionally, the Bamia dish consists of lamb, beef or goat, lots of tomatoes, and okra. I prefer chicken legs or wings same as my mom used to do for us as a child. You can leave the meat out for the vegetarian/vegan version.
    • Cooking the okra with tomatoes and lemon juice helps avoid slimness.
    • The leftover Bamia Stew will keep for up to five days when refrigerated.    

    Nutrition

    Calories: 570kcalCarbohydrates: 22gProtein: 36gFat: 38gSaturated Fat: 9gPolyunsaturated Fat: 7gMonounsaturated Fat: 18gTrans Fat: 0.1gCholesterol: 180mgSodium: 1072mgPotassium: 1198mgFiber: 6gSugar: 9gVitamin A: 2269IUVitamin C: 69mgCalcium: 148mgIron: 3mg
    Tried this recipe?Mention @cookingorgeous or tag #cookingorgeous!

    This post uses affiliate links. This means that if you click on them and then buy something, we get a small amount of commission to keep the site running, but it doesn’t cost you anything more.

    « Traditional Kisir Recipe (Spicy Turkish Bulgur Salad)
    Güllaç »

    Sign up for Cooking Gorgeous Newsletter to get the latest recipes into your inbox!

    Thank you!

    You have successfully joined our subscriber list.

    .

    Reader Interactions

    Comments

    1. Karen

      April 28, 2022 at 5:31 am

      5 stars
      I made this, delicious!
      Thank you.

      Reply
    2. Paul

      May 07, 2022 at 7:36 am

      5 stars
      Unbelievably delicious. This was my first attempt at an okra stew and I don’t think it could have been better.

      Reply
    3. Julian

      June 01, 2022 at 5:32 am

      5 stars
      A family favourite, my son absolutely loves it and always has seconds.

      Reply
    4. Lisa

      June 04, 2022 at 7:20 am

      5 stars
      Amazing and easy Recipe. I make it whenever I have Okra ! The tomatoes and Okra just *works* so well together.

      Reply
    5. Noor

      June 06, 2022 at 6:33 am

      5 stars
      This was so good, my husband and even my picky son were very pleased with their bamya.

      Reply
    6. James

      June 08, 2022 at 6:29 pm

      5 stars
      I made this yesterday. Wonderful! We have leftovers we’d love to enjoy later.

      Reply
    7. Alice

      June 10, 2022 at 12:59 pm

      5 stars
      I cooked okra for the first time and we all loved it. Will definitely be making this again!

      Reply
    8. Monica

      June 15, 2022 at 4:12 pm

      5 stars
      This okra dish is absolutely delicious, and very easy to make. Thank you - it's a regular in our house now!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Welcome to Cooking Gorgeous, where delicious recipes and culinary inspiration await you! I'm Ayla, a passionate and professional chef based in the UK, and I'm thrilled to have you here. The kitchen is my happy place and cooking is my therapy.

    More about me →

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms & Conditions
    • Accessibility Policy
    • FAQs

    Newsletter

    • Sign Up for emails and updates

    Contact

    • Contact

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2021 Cooking Gorgeous

    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
    Cookie settingsACCEPT
    Manage consent

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    Non-necessary
    Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
    SAVE & ACCEPT