7 Reviews of Okra Stew (Arabic Recipe)

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.

From: loverania

On Sep 7, 2007

This is my husbands favorite dish from his childhood. I did not like it at all when we were first married, and NEVER made it. Then I discoverd the very small pod sized frozen okra in arabic food stores when we moved to Dearborn, MI. Their taste is sort of peppery but none of the "stringiness" of big southern type okra. Now I make it all the time and we all like it. I also fry the okra in butter before adding it to the stew: this is very a important step.

From: Chef Nourshe

On Sep 2, 2008

I never made this before because I don't like them. My half-Egyptian kids however would like to eat them again ,haven't had it for ages...I am going to try to make this today,but I will buy them frozen. Fresh okras are quite prickly as I remember them coming from my father in law's fields.I will let you know how it worked out.

From: Ayah Elisabeth

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: UmmBinat

On Sep 10, 2009

With my changes this was alright but still needed even more spice. As others have said this is a very basic recipe that needs more spicing than written, and we are not those who like hot spicy. Next time I would add double the garlic and have the fresh cilantro as a requirement. I used my own Baharat Aka Middle East Mixed Spices - the Real Mix in replacement of the allspice (to give more flavour) but used approximately 2 tsp instead of 1/2 tsp. I did not use 1 tsp black pepper because I was affraid that would become hot spicy so I used about 1/4 tsp. I added a loomi (dried lime) which added its lovely distinctive subtle flavour. I used a canola olive oil mix but would like to use extra virgin olive oil next time. I used small frozen okra which I lightly browned first in oil so as not to have a gummy stew. (Be careful if your okra is frozen the oil will spatter a lot!) I used bone in lamb which I defatted before adding any of the onion etc, by simmering in chicken stock (replacement of the water) and then cooling and skimming. I would try making this again as stated above.

From: Itentrad

On May 27, 2009

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