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Etli Bamya

Serves 4 to 6 Entree meat

Etli Bamya

Etli Bamya is a beloved staple of Aegean Turkish cuisine, often found gracing family tables during leisurely lunches or dinners. This home-style version reflects the hands-on approach of regional cooks, where ingredients are handled with care and intuition. In the Aegean kitchen, salt is judged by hand, and olive oil flows generously, ensuring each bite is rich and satisfying.

This dish brings together tender lamb cubes and vibrant okra, softened by tomatoes and onions, all harmonized with a spritz of fresh lemon juice. The flavors meld into a comforting, hearty stew that is both tangy and savory. It's a dish meant to be shared, reflecting the communal spirit of Turkish dining.

Ingredients

  • 500 glamb cubes
  • 400 gokra
  • 2tomatoes
  • 1onion
  • 80 mlolive oil
  • lemonjuiced
  • to tastefine sea salt and black pepper

Method

  1. Begin by seasoning 500 g of lamb cubes with fine sea salt and freshly ground black pepper. Ensure each piece is evenly coated by tossing them gently in a bowl. This step helps to enhance the natural flavors of the lamb and prepares it for browning.
  2. In a large, heavy-bottomed pot or Dutch oven, heat 80 ml of olive oil over medium-high heat. Once the oil is shimmering, add the seasoned lamb cubes in a single layer, making sure not to overcrowd the pot. Brown the lamb on all sides, turning occasionally, until each piece has developed a deep, rich color. This should take about 5-7 minutes, and the aroma of the browning meat should be prominent.
  3. While the lamb is browning, finely chop 1 onion and 2 tomatoes. Once the lamb is browned, remove it from the pot and set aside on a plate. In the same pot, add the chopped onion and sauté until it becomes translucent and slightly golden, stirring occasionally to prevent sticking.
  4. Add the chopped tomatoes to the onions and continue to cook until the tomatoes have softened and released their juices, creating a fragrant base for the dish. This should take about 3-4 minutes. The mixture should be slightly thickened and aromatic.
  5. Return the browned lamb cubes to the pot, along with any juices that have accumulated on the plate. Stir to combine with the tomato-onion mixture. Add 400 g of okra, ensuring they are evenly distributed throughout the pot. The okra should be trimmed and washed beforehand to avoid any sliminess.
  6. Pour in the juice of one lemon, which will add a bright acidity to balance the richness of the lamb and the oil. Stir everything gently to combine, then cover the pot with a lid. Reduce the heat to low and let it simmer gently. The lamb should become tender and the okra should be cooked through but still hold their shape, which typically takes about 30-40 minutes.
  7. Once the lamb is tender and the okra is cooked, taste the dish and adjust the seasoning with more salt and pepper if needed. The flavors should be well-rounded, with a slight tang from the lemon. Serve the Etli Bamya hot, accompanied by rice, bread, or a fresh salad, inviting everyone to share in this traditional Aegean meal.
Cover of Authentic Turkish Cuisine
From the cookbook

Authentic Turkish Cuisine

This recipe is from Authentic Turkish Cuisine by Yassine Sbiti — the Turkish volume in the ComidaTime International Cuisines series.

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