A Mediterranean Classic: Oven-Baked Bamies

If you’re looking for a heartwarming vegetarian dish with Mediterranean flavours, this Greek Bamies recipe is just the thing! Bamies (okra) simmered in a rich, spiced tomato sauce are a staple in Greek cuisine, often served as a comforting main course or a delicious side. To complete the meal, pair it with aromatic Lebanese rice with vermicelli—perfect for soaking up all the saucy goodness.

Greek Bamies in Tomato Sauce

Ingredients:

• 1 kg okra (bamies) frozen or fresh

• 1 onion, finely chopped

• 2 garlic cloves, minced

• Fresh parsley, chopped (a handful for garnish)

• 1-2 tsp paprika

• 1-2 tsp coriander powder

• 2 tsp dried thyme

• 1 tsp balsamic vinegar

• 4 large tomatoes, chopped

• Olive oil

• Salt and pepper to taste

• Chilli powder (optional)

Instructions:

1. Preheat the Oven: Preheat your oven to 180°C (356°F).
   

2. Prepare the Tomato Sauce:

   • In a large pan, heat a generous drizzle of olive oil over medium heat.

   • Sauté the chopped onion and garlic until softened and fragrant.

   • Add the paprika, coriander powder, thyme, and a pinch of pepper. Stir to combine.

   • Toss in the chopped tomatoes and balsamic vinegar. Cook the mixture for about 5 minutes until it thickens slightly. Adjust salt to taste.
     

3. Combine with Okra:

   • In an oven-safe dish or tray, spread the okra evenly. Pour the prepared tomato sauce over the top, ensuring the okra is well-coated.

   • Drizzle with extra olive oil for added richness.
     

4. Bake:

   • Cover the dish with aluminum foil and bake for 30 minutes.

   • Remove the foil and bake uncovered for another 30 minutes to allow the sauce to thicken and the okra to caramelize slightly.
     

5. Serve: Garnish with fresh parsley and serve warm alongside Lebanese rice with vermicelli.

   
   

Lebanese Rice with Vermicelli

No Mediterranean meal is complete without this classic side dish! Light, fluffy rice paired with golden strands of vermicelli makes the perfect accompaniment to any saucy dish.

Ingredients:

• 1 cup long-grain rice

• 1/4 cup vermicelli pasta

• 2 tbsp olive oil or butter

• 2 cups water (or chicken/vegetable broth for extra flavor)

• 1 tsp salt
  

Instructions:

1. Toast the Vermicelli:

   • Heat the olive oil or butter in a medium-sized pot over medium heat.

   • Add the vermicelli and toast, stirring frequently, until golden brown. Be careful not to burn it!
     

2. Add the Rice:

   • Rinse the rice under cold water to remove excess starch, then drain.

   • Add the rice to the pot and stir well, coating each grain with the oil and toasted vermicelli.
     

3. Cook the Rice:

   • Pour in the water or broth and add salt. Stir to combine.

   • Bring to a boil, then reduce the heat to low and cover.

   • Simmer for 15-20 minutes or until the liquid is absorbed and the rice is tender.
     

4. Fluff and Serve: Remove the pot from the heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork before serving.
   

Serving Suggestion

Serve the Greek Bamies over a bed of Lebanese rice, garnished with a sprinkle of fresh parsley. Pair it with a side of crusty bread or a crisp Greek salad for a complete Mediterranean feast.

Enjoy this wholesome dish that brings the sun-drenched flavors of Greece and Lebanon straight to your table!

It is also delicious with some feta, or labneh! 🍅✨