Title: Bamia (Meatball and Okra Saute in Tomato Sauce)
Categories: Sephardic Egyptian Jewish Ground
Yield: 6 Servings

MEATBALLS
1	lb	Ground beef
1		Egg, beaten
1/4	c	Bread crumbs
3		Cloves garlic,put thru press
OKRA
1/4	c	Corn oil
1	lg	(1 c) onion, chopped
1 1/2	lb	Fresh okra (the smallest size available)
2	tb	(generous) tomato paste
2	c	Water, boiling
1/4	ts	Allspice

Okra must be one of most ubiquitous vegetables in Middle East. Every culture is mesmerized by this finger-shaped, gummy (when overcooked) member of of cotton family. In India, where I first discovered this botanical exotic, okra was know as lady's-finger, as well as bamia.

1. Mix meatball ingredients together thoroughly and form miniature meatballs 3/4-inch in diameter. Set aside. You will need only 8 to 10 meatballs for dish. The rest of meatballs may be refrigerated or frozen.

2. In a pan, heat oil. Add onion and saute over moderate heat until onion turns golden. Add okra and stir-fry over low heat for 5 minutes. This will sometimes brighten color.

3. In a measuring cup or bowl, dissolve tomato paste in water. Add mixture and allspice to okra pan. Bring to a boil and cook for 3 minutes. Add 8 to 10 meatballs and simmer for 10 minutes longer. Do not overcook since okra are notoriously mucilaginous. Serve warm with rice and other dishes.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D.Pileggi

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