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Sunday, April 8, 2007


Okra stew is very popular in Egypt, Lebanon, Syria, Palestine, and Jordan. It can be prepared with either beef or lamb.

  • 3 cups tender young okra
  • 2 cups meat, cubed (Beef or Lamb)
  • Several meat bones
  • 1 cup shortening
  • 1/2 cup lemon juice
  • 8 cloves garlic
  • 1/2 teaspoon pepper
  • 1 1/4 teaspoon salt
  • 1 teaspoon kizbara (coriander)
  • 1 tablespoon tomato paste
  • 1/2 cup fresh tomato juice
  • 1 cup water
  • 1/2 tsp. sugar

1 Crush garlic with salt. Add kizbara and crush together.

2 Trim hard stems from okra. Wash well and dry in a towel or in the sun.

3 Fry okra in deep fat until light brown. Drain and put aside.

4 Fry meat and bones, add crushed garlic, salt and kizbara seeds for several minutes. Add tomato paste, tomato juice, lemon juice, salt, pepper and water. Cook under pressure for 30 minutes.

5 Open cooker and add okra. Cook under pressure another eight minutes. Open cooker and add sugar. Simmer until sauce is somewhat thicker. Correct seasoning, adding more lemon juice if necessary.

6 Serve hot with rice.

This stew may be prepared in an ordinary pan. It must be cooked for over one hour. Add lemon juice at the end and simmer.

Enjoy the Okra Stew (YAKHNIT BAAMIEH).


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