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Bamies Laderes

Serves 4 to 6 Side vegetarian, Sides

Bamies Laderes

Bamies Laderes is a staple of Greek summer tables, embodying the ease and abundance of the season. It's a dish that finds its place at lunch or dinner, often shared among family and friends who relish the simple, sun-kissed flavors of the Mediterranean. Originating from homes rather than restaurants, it's prepared with a generous hand, where olive oil flows freely and the squeeze of a lemon is always welcome.

The taste of Bamies Laderes is a celebration of tender okra, softened in a rich tomato sauce, with the gentle bite of vinegar and the warmth of sautéed onions. Each bite should offer a silky texture, with the okra absorbing the lusciousness of the olive oil and the tang of ripe tomatoes. It's a dish meant to be savored slowly, with crusty bread to mop up every last bit of the flavorful sauce.

Ingredients

  • 800 gokra — trimmed
  • 400 gtomatoes — grated
  • 1onion
  • 120 mlolive oil
  • 1 tbspvinegar
  • to tastefine sea salt and black pepper

Method

  1. Begin by preparing the vegetables. Trim the stems from 800 g of okra, being careful not to cut into the pods to prevent them from becoming slimy during cooking. Dice 400 g of tomatoes into small, even pieces. Finely chop 1 onion, ensuring the pieces are uniform for even cooking.
  2. In a large, heavy-bottomed pot, heat 120 ml of olive oil over medium heat. Add the chopped onion and sauté until it becomes soft and translucent, about 5 to 7 minutes. The onion should release a sweet aroma and turn a light golden color, indicating it's ready for the next step.
  3. Add the diced tomatoes to the pot with the softened onions. Stir well to combine, allowing the tomatoes to release their juices. Cook for about 5 minutes until the tomatoes begin to break down and form a sauce.
  4. Introduce the prepared okra to the tomato and onion mixture. Stir gently to coat the okra with the sauce, ensuring each piece is well covered. Pour in 1 tbsp of vinegar, which will help to balance the flavors and reduce any sliminess from the okra.
  5. Cover the pot with a lid and reduce the heat to low. Allow the mixture to braise gently for about 30 to 40 minutes. The okra should become tender and the sauce should thicken slightly, clinging to the okra. Taste a piece of okra; it should be soft but still hold its shape.
  6. Once the okra is tender, season the dish with fine sea salt and black pepper to taste. Stir gently to distribute the seasoning evenly throughout the dish.
  7. Serve the Bamies Laderes warm or at room temperature. This dish is traditionally enjoyed with a squeeze of lemon juice, so feel free to offer lemon wedges on the side for an authentic Greek touch.
Cover of Authentic Greek Cuisine
From the cookbook

Authentic Greek Cuisine

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

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