Lebanese Okra Stew

I have to admit: I had to learn to love Okra. It was not love at first sight. I had never had Okra until a couple of years ago, as it was very hard to find in Germany where I grew up. The slimy, slippery texture takes a little to get used to. What won me over was okra's ability to retain whatever flavour it gets cooked in and that it goes amazingly well with coriander! Okra is also a good source of fibre, iron, calcium, and vitamins A and C.

This is good hearty stew that will lighten up cold winter days! You can leave out the beef if you want to make a vegetarian version of it. I few months ago I hosted a Lebanese buffet for Dave's Birthday and made a vegetarian version of this stew for my father-in-law and it was well received by everyone.

Lebanese Okra Stew Recipe

Marita Sinden

5 from 1 vote

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Prep Time 15 mins

Cook Time 1 hr 10 mins

Total Time 1 hr 25 mins

Cuisine Lebanese

Servings 4

Ingredients

  

• 500 g diced beef
• 600 ml water
• 1-2 teaspoons salt to taste
• 450 g okra
• 1 onion chopped
• 1 can of chopped tomatoes
• 1 yellow pepper diced
• 1 tsp pomegranate molasses
• 1 tsp black pepper
• 30 gr coriander chopped
• 4 clove of garlic crushed
• 25 ml olive oil
• 20 g butter

Instructions

 

• Place the beef and water into a pan and boil on a medium heat for about 30 minutes.
• In the meantime fry the onion with half of the oil and butter until they turn brown. Add the pepper and fry for 1 or two minutes longer.
• Prepare the okra by chopping of the stems.
• Add the can of tomatoes to the beef and add the onions and pepper, pomegranate molasses, salt, and pepper. Boil for another 25 minutes.
• In the meantime fry the garlic and coriander with the remaining oil and butter for about 2 minutes and then add it to the stew. Cook for a further 10 minutes.
• Best served with rice.