In the Iraqi kitchen, the name 'Bamya' points to okra, a key ingredient in the sweet-and-sour stew recipe that originates from this region. This wholesome vegetarian dish, crafted by Doris Sheena Zilkha, stands out with its unique flavor blend of lemon and sugar, giving the savory concoction an enticing twist. The dish is conveniently prepared in a single cooking pot within half an hour, requiring easily found ingredients like canned tomatoes, onions, celery, and garlic. The okra imbibes the piquancy from the tomato-based gravy, making each bite an explosion of flavor. A batch of mint leaves thrown in just prior to serving infuses a punch of freshness into the stew. To turn Bamya into a more robust meal, you could introduce meatballs into the simmering sauce. The hearty gravy of Bamya is best savored with a dollop of simple steamed white rice. Alternatively, you could serve it as a vegetable accompaniment to Tebit, an Iraqi chicken and rice dish, known for its similar use of tomatoes and spices. While you can use okra of any size, smaller pods are preferred. They have less moisture and offer a softer texture. Traditional Iraqi varieties are smaller than most found in the United States. However, petite okra pieces can be procured from the frozen section of any Middle Eastern grocery store or from online vendors like mercato.com. We suggest Montana baby okra in size zero, which can be tossed into your pot straight from the freezer.

Here's what you'll need:

1 tablespoon olive oil
1 cup finely chopped yellow onion (around 1 medium onion)
1/2 cup finely chopped celery (approximately 2 medium stalks)
1 can (15-ounce) of tomato sauce
1 package (14-ounce) of frozen whole okra (we suggest Montana)
1 1/2 cups water
1 tablespoon thinly sliced garlic (around 2 medium garlic cloves)
2 teaspoons kosher salt
3/4 teaspoon ground turmeric
1/2 teaspoon black pepper
1/4 cup fresh mint leaves, plus extra for garnish
1 tablespoon fresh lemon juice 2 1/2 teaspoons granulated sugar

On a medium-high flame, heat oil in a large skillet. Saute onion and celery till they turn tender. Add in tomato sauce, okra, water, garlic, salt, turmeric, and pepper. Boil the mix and then lower the heat to medium-low and let it simmer until it moderately thickens. Remove from heat, add mint leaves, lemon juice, and sugar. Serve hot garnished with additional mint leaves.