Name: How to bamieh, okra, gumbo lebanese cuisine
Ingredients: 800.0 Bamieh cans or jars washed and strained; 2.0 Onions medium; 8.0 Garlic; 4.0 Tomatoes or 5; 1.0bnch Coriander fresh; 2.0Tbsp Pomegranate molasses; 2.0tsp Salt; 1/2tsp Pepper and chili flakes; 2.0Tbsp Olive oil; Few more coriander for decoration

STEPS
INGREDIENTS
2 onions
4 tomatoes
8. Cloves of garlic  more... If you like
2TBsp pomegranate  molasses ( sour)
1Tsp, peppercorns, chili
1 big bunch of fresh coriander. Or 2 small. Think of 2 cups of cut coriander.
Add coriander. Sweat
Slice the peeled tomatoes crosswise. Trim the ends. And slice each tomato into 3
Add the small pieces of tomatos on the sauce
Keep the nice ones for the top
The sauce already cooked 30ins
1Tsp of  corn starch in a bit of cold water. Add to the sauce
Add the pomegranate molasses
Mix delicately the cooked sauce with the okra
Top with tomatoes
Cover well with foil
Cook in a preheated oven 180 C 30 mins . Uncover and leave for 15 more mins to dry the tomatoes
You can serve directly like that. Serve basmati rice along and may b a roast
Another quick presentation
Or transfer to a serving dish
800.0 Bamieh cans or jars washed and strained
2.0 Onions medium
8.0 Garlic
4.0 Tomatoes  or 5
1.0bnch Coriander fresh
2.0Tbsp Pomegranate molasses 
2.0tsp Salt 
1/2tsp Pepper and chili flakes
2.0Tbsp Olive oil
 Few more coriander for decoration

How to bamieh, okra, gumbo lebanese cuisine

Okra is a vegetable widely used in the Mediterranean , Persian and Indian cuisine. High on fiber and antioxidants. A stew with meat; Served hot with rice. Or a stew in olive oil. Served cold