Fattat Al-Bamia (فتة البامية) - Traditional Okra & Lamb Stew
Fattat Al-Bamia (فتة البامية) is a beloved comfort dish that brings together tender lamb, fresh okra, and a rich tomato broth, all served over crumbled flatbread. Infused with garlic, coriander, and a flavorful kushna (garlic oil topping), this hearty stew is perfect for sharing with family or enjoying on special occasions. With every spoonful, you get the perfect balance of savory, tangy, and aromatic flavors that define home cooking. Whether served with a side of yogurt or on its own, this dish is soul-warming and deeply satisfying.
Ingredients
- 300 g Lamb ribs and bones
- 1 onion sliced
- 4 garlic cloves minced
- 2 tbsp. oil
- 400 g fresh okra sliced into small rings
- 2 cups tomato juice or blended tomatoes
- ½ –1 cup water as needed for broth
- Salt to taste
- ½ tsp black pepper
- ½ bunch fresh coriander finely chopped
- ½ cup ground meat optional, for garnish
- Sudanese flatbread or similar bread, torn into small pieces
- 2 cup Yogurt
- Extra garlic black pepper, and oil for topping (kishna)
Instructions
- Prepare the Meat Base
- In a large pot, add a small amount of oil, then layer the lamb ribs, bones, onion, and garlic. Sauté together until the meat browns and the onions are soft.
- Add the Okra and Tomatoes
- Add the finely sliced okra on top of the meat mixture. Stir briefly, then pour in the tomato juice. If the tomato mixture is too thick or dry, add a bit of water until a saucy broth is formed.
- Simmer
- Let the mixture simmer until the okra and meat are fully cooked, and the broth thickens slightly—about 30–40 minutes.
- Soak the Bread
- While the okra is cooking, tear the flatbread into bite-sized pieces and place in a large serving dish. Once the okra stew is ready, pour it generously over the bread until it's well soaked.
- Prepare the Topping
- In a small pan, sauté the optional ground meat with a touch of oil and black pepper. Add the finely chopped coriander and cook briefly.
- Make the Garlic Topping (Kishna)
- In another small pan, heat oil and lightly fry minced garlic with black pepper until golden. This adds a fragrant final touch.
- Assemble and Serve
- Pour the kishna over the top of the soaked bread. Add dollops of yogurt and sprinkle the meat-coriander mix. Serve hot and enjoy with extra yogurt or lemon on the side.
Notes
- If fresh okra isn't available, frozen can be used—just thaw and slice before cooking.
- The bread should be soft enough to absorb the broth but not completely dissolve—adjust broth quantity as needed.
- For a vegetarian version, omit meat and use vegetable stock.