Okra Stew (Arabic Recipe)

From: Itentrad

On May 27, 2009

I made if with Arabic rice. I also fried the okra first. It was delicious.

From: Ayah al-Ramy

On Apr 2, 2009

This is a good base recipe for this classic Arabic dish. I agree 100% with Fifi – the okra should be fried first. Not only for consistency but for taste. We eat this with Arabic Rice (#206772) or with plain white basmati rice. I also agree with loverania – this should really only be made with small, very short okra. If you are going to attempt this dish with long, tall okra you should fry it for longer otherwise it will be stringy and slimy and you won’t be able to bite through it. It’s also common to make this without meat to eat with fresh pitas as a snack.

From: chef FIFI

On Jan 18, 2007

I just wanted to suggest that you do pre fry the okra, even if it is frozen, the reason being is that the frying process seals the okra and if you dont pre fry you will end up will a gooey thick stew. I usually fry my okra until it is a golden brown.

From: Chef #594577

On Jan 2, 2008

This is a very good basic recipe, and very tasty. You do not need as much salt as is called for, though. The recipe is a little wanting when it comes to spices, but for something simple it's good as is. This can easily be made Indian by adding 1/2 T of curry powder. This recipe is definitely worth a try. To stick with something healthy, serve it with steamed brown rice or whole wheat couscous.