KUBBAH BAMIA (OKRA BROTH)

Kubbah Bamia is a traditional Iraqi stew made with tender okra and rice dumplings simmered in a tangy tomato and lemon broth.

Kubbah Bamia (Okra Stew with Rice  Dumplings)

Serves 4–5 people (approx. 10–15 kubbah pieces)

Ingredients:

• 10–15 pieces of kubbah hamev

• 400 g okra (bamia), thawed if frozen

• 2 tbsp cooking oil

• 1 tsp salt

• ½ tsp black pepper

• 3 tbsp tomato purée

• Juice of 1 lemon

• 1 liter boiling water

Instructions:

In a large saucepan, heat the oil over medium heat. Add the okra and cook for 3–4 minutes, stirring occasionally.

Stir in the salt, black pepper, and tomato purée. Mix well to coat the okra.

Pour in ½ liter of boiling water. Let it cook for about 15 minutes.

Add the remaining ½ liter of boiling water and the lemon juice. Allow the mixture to return to a gentle boil.

Gently drop the kubbah into the pan one at a time. Lightly shake the pan a few times to prevent sticking—do not stir.

Boil uncovered over high heat for 30 minutes, then reduce the heat and simmer on low for another 30 minutes until the kubbah are fully cooked and the broth has deepened in flavor.