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Recipe for :

Bamieh Bil Zait - Okra Stew

Lebanese cuisineThis recipe has been reproduced with the kind permission of Samara Cuisine.

Based in Ham, South West London Samara Cuisine not only caters for all kinds of occasions, such as dinner parties, birthday parties, weddings, hen nights, Christmas parties, office parties, corporate functions and conferences but also teaches hands on cookery classes in Lebanese cuisine.

The classes are held in our Mediterranean garden, and in Winter the classes take place in our dining room over looking the Mediterranean garden, in front of a cosy fire.

Each class features three different Lebanese recipes, tips on how to preserve food, best places to shop, how to choose the ingredients, costs and the amount you need to prepare for different occasions. You can also join us, a day before on a shopping trip to the local market or the Arabic shops to introduce you to many new ingredients, and how to use them.

Each cooking session accommodates four people. Everyone prepares and helps to put together the meal and at the end of each session we all sit down with a bottle of Lebanese wine to sample the food.

All participants will take home a plate of Lebanese Baklava, a bag of Lebanese bread, all the recipes they tried and general cooking tips.

Samara Cuisine Samara Cuisine

. . . like to know more about how to book a cooking class then visit


400g of fresh okra or frozen
1 Onion
4 tbsp olive oil
1 Large head of garlic
4 Fresh tomatoes
2 tbsp of sun dried tomato
1 Large bunch of coriander
2 Lemons juiced
2 tsp salt
1 tsp black pepper
1 tsp cinnamon
1 Cup of water


  • In a large cooking pan, fry the diced onion in olive oil for a couple of minutes, then add the garlic and fry for a few more minutes.
  • Cut the top off the okra if fresh and add to the pan, keep stirring until slightly golden.
  • Wash and chop the coriander, fresh tomatoes and add to the pan, add the sun dried tomato paste, water, salt, pepper, cinnamon, water and stir well.
  • Once the water starts to boil, add the lemon juice, cover and reduce temperature to the minimum.
  • Leave to cook for 30 minutes, making sure to stir from time to time.
  • Serve hot or cold with vermicelli rice <click here>

Samara Cuisine