Okra in Oil
BAMIEH BI ZAYT
- 3 cups tender young okra (bamieh)
- 10 tiny white onions
- 3 medium sized tomatoes
- 1/2 cup lemon juice
- 1 tsp. dried kizbara, or
1/2 cup chopped green kizbara (coriander)
- 8 cloves garlic
- 1/2 cup cold water
- 1/2 tsp. sugar
- 1/2 tsp. salt
- 1/2 tsp. pepper
A colorful okra dish flavored with garlic and coriander, (called
kizbara), it is traditionally served cold to start a meal.
Crush garlic with salt. Add kizbara and crush all well
together. Cut hard top stems from okra. Wash well and dry with clean
towel, or in the sun. Fry in deep, hot olive oil until tender but
still green. Fry onions in same oil until yellow. Pour off most of the
oil and fry the garlic-kizbara mixture. Place rack in pressure
cooker. Put in a layer of sliced tomatoes and cover neatly with okra.
Make a depression in the center of the okra and fill it with the
onions. Sprinkle with lemon juice and the garlic-kizbara salt.
Cook under pressure for 12 minutes. Reduce pressure. Simmer uncovered
until most of the liquid is absorbed. Season to taste. Turn out onto
a round serving dish. Chill.
(From Food from the Arab World Marie
Karam Khayat and Margaret Clark Keatinge, Khayat's, Beirut 1959)
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