Due to centuries of different influences, Egyptian culture is very rich when it comes to food. Take a quick survey of recipes from across the country, and you’ll discover recipes you’ve never even heard of before. For these reasons, Alf Hana has decided to scour Egypt for all of its forgotten culinary treasures in hopes of bringing them back to life. In this article, we’ve decided to shed light on a delicious dish from our history-fueled heritage with Weeka. If you don’t know what that is, get ready for a rollercoaster ride that’s all about okra.
Ingredients:
- 1000g – okra cut into rings
- 90g – minced onions
- 15g – minced garlic
- 1000g – vegetable stock
- 15g – vegetable oil
- 15g – dried coriander powder
- 1g – salt
- 0.5g – black pepper powder
- 5g – lemon juice
Instructions:
- In a stockpot, heat 5 grams of vegetable oil, sauté the sliced okra then remove on a sieve to drain excess oil. Add the onion and sweat till translucent. Return the okra to the pot, add the stock; bring it to boil, lower the heat to simmer and leave to cook for approximately 20 minutes.
- In a small frying pan, heat the rest of vegetable oil then add the coriander and garlic and sauté until garlic is fragrant and golden in color.
- Transfer the coriander garlic mix to okra, season with salt and pepper and mash all together with a whisk, finally add the lemon juice and serve.