- For the Bimya, place 2 tablespoons of oil into a medium frypan and place over a medium heat. When hot, add the okra and fry until slightly tender but not browned, about 5 minutes. Remove from the pan and set aside on a plate.
- Place 2 teaspoons of oil into the frypan. Add the onion, garlic and cumin and cook, stirring, until soft and translucent, about 5-6 minutes.
- Add the beef mince and cook, stirring and breaking up lumps, until browned. Add the passata, tomato paste and smoked paprika. Simmer for a further 5 minutes.
- Return the okra to the pan along with the lemon juice and ½ cup water. Simmer until sauce has reduced slightly. Season with salt and pepper. Remove from the heat and keep warm.
- For the Flatbread, place the flour and yoghurt into a medium bowl, along with a pinch of salt and sugar. Mix until a soft dough has formed.
- Dust flour over a clean work surface. Divide the dough into 8, roll into balls then roll out to thin circles.
- Add some oil and the garlic into a large non-stick frypan and place over a medium high heat.
- Once hot, fry dough until golden brown, about 2 minutes on each side. Remove from the frypan and set aside on paper towel to remove excess oil. Repeat with remaining dough, adding more oil to the frypan as required.
- To serve, place Bamia into a large serving bowl and garnish with toasted pinenuts, chilli and coriander. Serve with the Flatbreads on the side.