Egyptian Okra Recipes

EGYPTIAN BAMIA

Egyptian Bamia image

This is a great recipe for making during the month of Ramadan. It is an Egyptian dish. Bake in a clay baking dish if available. If not, any deep baking dish is fine. Best served with rice.

Provided by Felicia Manocchio

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 2h15m

Yield 4

Number Of Ingredients 7

Ingredients

¼ cup olive oil
1 large onion, finely chopped
1 pound boneless lamb shoulder, cut into 1-inch pieces
salt and ground black pepper to taste
1 (8 ounce) can tomato sauce
2 cups water, or as needed to cover
1 (10 ounce) package frozen okra, thawed

Steps:

Heat olive oil in a large saucepan over medium heat; cook and stir onion until translucent, about 7 minutes. Mix in lamb, salt, and black pepper; cook and stir until lamb is lightly browned, 5 to 10 more minutes.
Stir in tomato sauce and water; season with salt and black pepper. Bring lamb mixture to a boil and reduce heat to low. Simmer lamb in sauce until very tender, at least 1 hour, adding more water as needed. Stir occasionally.
Preheat oven to 350 degrees F (175 degrees C).
Stir okra into lamb mixture, adding more water if necessary, and bring to a boil. Spoon the bamia into a 2-quart baking dish and adjust salt and black pepper; cover dish with foil.
Bake in the preheated oven until okra is tender, about 45 minutes; uncover for last 10 minutes of baking.

Nutrition Facts : Calories 338.6 calories, Carbohydrate 11.2 g, Cholesterol 57.9 mg, Fat 25.7 g, Fiber 3 g, Protein 16.9 g, SaturatedFat 6.7 g, Sodium 337.3 mg, Sugar 5.9 g

EGYPTIAN MEAT AND OKRA STEW

Egyptian Meat and Okra Stew image

Feel free to play with the protein in this -- I use venison but lamb, goat, beef, or even chicken or fish would work. Just adjust cooking times accordingly.

Provided by Hank Shaw

Categories lunch Main Course

Time 2h50m

Number Of Ingredients 14

Ingredients

3 tablespoons olive oil
2 pounds venison, (cubed)
2 large yellow onions, (chopped)
2 Anaheim chiles, (chopped)
3 cloves garlic, (chopped)
1 tablespoon ground coriander
1/2 teaspoon ground cardamom ((optional))
2 tablespoons tomato paste
2 dried lemons, cracked ((optional))
1 14 ounce can diced tomatoes
1 quart venison or beef stock
1 pound okra, (sliced)
lemon juice to taste
Salt and pepper to taste

Steps:

Heat the olive oil in a large, lidded pot like a Dutch oven over medium-high heat. Salt the meat well and brown it in batches. Pat it dry with paper towels and don't let the pieces touch. You might need to raise the heat to full blast to prevent the meat from steaming. You want it to be well browned on at least 2 sides. Move pieces to a bowl as they brown. This will take you about 15 minutes.
When the meat has browned, add the onions to the pot. Add a little extra olive oil if you want. Stir the onions around with a wooden spoon to scrape up all the browned bits in the pot. Let them sauté until soft and a little brown. Add the green chiles and the garlic and cook another 2 minutes, stirring often.
Return the meat and any juices to the pot, add the coriander, cardamom, tomato paste and some salt and mix well. Let this cook a minute, then add the tomatoes and stock. Add the dried lemons if you happen to be using them. Bring to a gentle simmer and taste for salt. Cover the pot and cook for 2 hours. If you are using lamb or beef, you'll only need to cook this for about 90 minutes, or even less.
When the meat is tender, add the okra and lemon juice. Simmer about 15 more minutes, then add black pepper to taste. Serve with rice.

Nutrition Facts : Calories 318 kcal, Carbohydrate 14 g, Protein 40 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 129 mg, Sodium 501 mg, Fiber 4 g, Sugar 5 g, UnsaturatedFat 8 g, ServingSize 1 serving

EGYPTIAN BEEF AND OKRA

Egyptian Beef and Okra image

Adapted from an old cookbook. I have never knowingly had Egyptian food, so can make not guarantee as to its authenticity. But if you like an easy one-dish meal and okra, this if for you.

Provided by threeovens

Categories One Dish Meal

Time 55m

Yield 1 casserole, 4 serving(s)

Number Of Ingredients 10

Ingredients

1 lb ground beef
1/2 cup onion, minced
1 large garlic clove, minced
2 large tomatoes, chopped
1/8 teaspoon pepper
1 egg, lightly beaten
2 tablespoons dry breadcrumbs
10 ounces okra, cooked and drained
butter
lemon slice (for garnish)

Steps:

Preheat oven to 375 degrees F.
In a large skillet, brown beef over medium heat. Add onion and garlic and cook until wilted. Pour off fat. Add tomatoes and cook until softened. Add pepper, egg, and bread crumbs, stir; reduce heat and simmer 5 minutes, stirring occasionally.
Meanwhile, butter a 1 quart casserole. Arrange okra along the outside with the tips toward the inside and the ends along the outside. Spoon meat mixture into the center.
Bake at 375 degrees F for 30 minutes,or until set. Let stand 10 minutes. Invert onto serving platter; garnish with lemon slices.

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