Delicious Kubba Bamia: Okra with Kibbeh


Indulge in a traditional Middle Eastern delight with our Kubba Bamia, a savory and aromatic dish featuring tender okra and succulent kibbeh meatballs simmered in a rich tomato sauce. This hearty and flavorful meal is perfect for family dinners or special gatherings, offering a taste of authentic cuisine that will warm your heart and soul.

Delicious Kubba Bamia: Okra with Kibbeh

Preparation and Cooking Times

  • Preparation Time: 30 minutes
  • Cooking Time: 1 hour
  • Total Time: 1 hour 30 minutes

Servings and Serving Size

  • Servings: 6
  • Serving Size: 1 bowl

Nutritional Information (per serving)

  • Calories: 350
  • Protein: 18g
  • Carbohydrates: 25g
  • Fat: 20g
  • Fiber: 5g
  • Sugar: 8g
  • Sodium: 600mg


  • For the Kibbeh:
    • 500g (1.1 lbs) ground beef or lamb
    • 200g (7oz) fine bulgur wheat
    • 1 medium onion, finely chopped
    • 1 tsp ground cumin
    • 1 tsp ground coriander
    • 1 tsp salt
    • 1/2 tsp ground black pepper
  • For the Bamia:
    • 500g (1.1 lbs) okra, trimmed
    • 2 tbsp olive oil
    • 1 large onion, chopped
    • 3 cloves garlic, minced
    • 2 cans (800g) diced tomatoes
    • 2 tbsp tomato paste
    • 1 tsp ground cumin
    • 1 tsp paprika
    • 1/2 tsp ground cinnamon
    • Salt and pepper to taste
    • 500ml (2 cups) beef or vegetable broth
    • Fresh cilantro or parsley, chopped (for garnish)

Method of Preparation

  1. Rinse the bulgur wheat under cold water and drain well. Let it sit for 10 minutes to absorb any remaining water.
  2. In a large bowl, combine the ground meat, soaked bulgur, chopped onion, cumin, coriander, salt, and pepper. Mix well until all ingredients are thoroughly combined.
  3. Shape the mixture into small meatballs, about 1 inch in diameter. Set aside.
  4. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
  5. Add the minced garlic and cook for another minute until fragrant.
  6. Stir in the diced tomatoes, tomato paste, cumin, paprika, cinnamon, salt, and pepper. Cook for 5 minutes, allowing the flavors to meld.
  7. Add the okra to the pot and stir to coat with the tomato mixture. Pour in the beef or vegetable broth and bring to a simmer.
  8. Gently add the kibbeh meatballs to the pot, making sure they are submerged in the sauce.
  9. Cover and simmer on low heat for 45 minutes to 1 hour, or until the okra is tender and the kibbeh is cooked through.
  10. Taste and adjust seasoning if needed.
  11. Garnish with fresh cilantro or parsley and serve hot with rice or flatbread.

Tips for Culinary Success

  • To prevent okra from becoming slimy, make sure to trim the tops without cutting into the pods.
  • For a spicier version, add a chopped chili pepper or a pinch of cayenne pepper to the tomato sauce.
  • Ensure the kibbeh meatballs are well-formed and firm before adding to the sauce to prevent them from breaking apart.

Frequently Asked Questions (FAQs)

  1. Q: Can I use frozen okra for this recipe? A: Yes, frozen okra can be used. Thaw and drain it well before adding to the pot.
  2. Q: Can I make this dish vegetarian? A: Yes, you can substitute the kibbeh with vegetarian meatballs or use more vegetables like eggplant and zucchini.
  3. Q: How do I store leftovers? A: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove before serving.

Savor the authentic flavors of the Middle East with our Kubba Bamia, a comforting and delicious dish perfect for any occasion. The combination of tender okra and flavorful kibbeh in a rich tomato sauce will transport your taste buds to a world of culinary delight. Enjoy this hearty meal with loved ones and make every dinner a special event.