Greek Okra in Tomato Sauce (Bamies Laderes)
Μπάμιες λαδερές Bamies LaderesSay it: BAH-myes lah-deh-RES
Bamies laderes is a classic Greek ladera dish of tender okra gently stewed in a rich tomato sauce made with olive oil, onions, and herbs. Found on tables throughout Greece, especially during summer and Lenten periods, it is served as a main course or side dish at room temperature. The okra becomes silky while the sauce is bright and savory from ripe tomatoes and plenty of extra-virgin olive oil, embodying the simple, wholesome flavors of Greek home cooking.
Greek Okra in Tomato Sauce (Bamies Laderes)
Μπάμιες λαδερές, Bamies Laderes
Pronounced BAH-myes lah-deh-RES
- Serves
- 4
- Prep
- 25 min
- Cook
- 45 min
- Total
- 1 hr 10 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: none of the major allergens in the listed ingredients. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Trim the stems from the okra without cutting into the pods. Place the okra in a bowl, sprinkle with 2 teaspoons salt and the vinegar, and let sit for 15–20 minutes to reduce sliminess. Rinse well under cold water and pat dry.
Heat 1/4 cup (60 ml) olive oil in a large, wide pot over medium heat. Add the chopped onion and cook until soft and translucent, about 6–7 minutes.
Add the minced garlic and cook for 30 seconds until fragrant. Stir in the tomato paste and cook for 1 minute.
Pour in the grated tomatoes (or crushed canned tomatoes with their juice), sugar, oregano, bay leaf, 1 teaspoon salt, and a generous grind of black pepper. Bring to a simmer and cook uncovered for 10 minutes so the sauce thickens slightly.
Add the prepared okra to the pot, gently stirring to coat with sauce. If needed, add a splash of hot water so the okra is just covered.
Reduce heat to low, cover the pot, and simmer gently for 30–35 minutes until the okra is very tender when pierced with a fork and the sauce has thickened to a silky consistency.
Remove from heat, discard the bay leaf, and stir in the chopped parsley and the remaining 2 tablespoons (30 ml) olive oil. Taste and adjust seasoning.
Let the dish cool to room temperature before serving; the flavors improve as it rests.
Regional variants
In some island regions a pinch of cinnamon or a few slices of carrot may be added to the sauce. Modern versions occasionally include crumbled feta on top, though the classic version is strictly vegan.
Cook's notes
- Choose small to medium, bright green okra pods that feel firm; larger ones can be fibrous.
- The vinegar soak is traditional and essential for minimizing the okra’s natural mucilage.
- This dish tastes even better the next day; store in the refrigerator and bring back to room temperature before serving.
Serve with
Crusty bread, feta cheese, and Kalamata olives; pairs well with grilled fish or simply enjoyed on its own.
Make ahead and storage
Can be made up to 3 days ahead and refrigerated; bring to room temperature or gently reheat before serving.
