Okra Stew
YAKHNIT BAAMIEH
- 3 cups tender young okra
- 2 cups meat, cubed
- Several meat bones
- 1 cup shortening
- 1/2 cup lemon juice
- 8 cloves garlic
- 1/2 tsp. pepper
- 1 1/4 tsp. salt
- 1 tsp. kizbara (coriander)
- 1 Tbsp. tomato paste
- 1/2 cup fresh tomato juice
- 1 cup water
- 1/2 tsp. sugar
Crush garlic with salt. Add kizbara and crush together.
Trim hard stems from okra. Wash well and dry in a towel or
in the sun. Fry okra in deep fat until light brown. Drain and put
aside. 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.
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. 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.
(From Food from the Arab World Marie
Karam Khayat and Margaret Clark Keatinge, Khayat's, Beirut 1959)
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