gms okra or bamyeh (cut off the stems if using fresh ones)
garlic cloves (minced)
cube chicken stock
small green chilli
gms small cubes beef
large ripe tomatoes
tbsp tomato paste
Salt and pepper to your liking
tbsp Noor Oil
Bamyeh has different recipes all over the Levant area, some cook it with oil and garlic, eaten with bread while others dice some tomatoes to mix in, but here in Jordan we got used to cooking it as a stew with either beef or lamb. It has a special texture that makes it different from other vegetable stews around; okra makes the viscosity of the tomato sauce change blending in tastes.
Heat a pan on medium heat with a dash of Noor Oil, brown the beef cubes on all sides and take it off the heat and keep it aside.
Take another pan, pour a little Noor Oil and keep it on a medium flame.
When the Noor Oil is hot, add okra & garlic and stir fry till the okra has browned at the edges. Now add the browned beef along with chopped tomatoes and green chilli and stir well for a couple of minutes.
Pour water into the pan, add tomato paste and chicken stock cube. The water should be 2 cms above the contents of the pan. Cover and cook till all the flavours are absorbed and the beef and bamyeh are soft and well cooked.
To prepare the rice: Wash 2 cups of white rice and soak for 10 minutes. Pour a little Noor Oil in a sauce pan and place on medium fire. Add the drained rice, stir quickly to ensure that the rice does not stick to the bottom of the pan. Sprinkle some salt, top the pan with water to 1cm above the level of the rice. Allow to cook and simmer till rice is well cooked.
Serve the rice with the beef and sauce on the side and sprinkle the top with fresh parsley leaves.