Cookbook:Egyptian Okra
Appearance
Egyptian Okra | |
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Category | Okra recipes |
Difficulty |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
In Egyptian Arabic, okra is known as bamya and is well-liked. Either a simple veggie side dish or a meat stew are served with it.
Ingredients
[edit | edit source]- Butter
- Onion, diced
- Bell pepper, diced
- Garlic, minced
- Tomato paste
- Chicken stock
- Fresh okra, cleaned and trimmed
- Salt
- Ground black pepper
Equipment
[edit | edit source]- Knife
- Medium sized bowl
- Pot
- Stove
Procedure
[edit | edit source]- Heat a pot over high heat. Add the butter and let it melt.
- Add the onion, bell pepper, and garlic. Cook for about 2 minutes, or until they start to gently brown.
- Add the tomato paste and chicken stock. Stir to combine well.
- Add the okra, and cook for about 15 minutes until soft.
- Season with salt and pepper, then serve.