Okra Stew


        3 cups tender young okra
        2 cups meat, cubed
        Several meat bones
        1 cup shortening
        1/2 cup lemon juice
        8 cloves garlic
        1/2 tsp. pepper
        1 1/4 tsp. salt
        1 tsp. kizbara (coriander)
        1 Tbsp. tomato paste
        1/2 cup fresh tomato juice
        1 cup water
        1/2 tsp. sugar
Crush garlic with salt. Add kizbara and crush together. Trim hard stems from okra. Wash well and dry in a towel or in the sun. Fry okra in deep fat until light brown. Drain and put aside. Fry meat and bones, add crushed garlic, salt and kizbara seeds for several minutes. Add tomato paste, tomato juice, lemon juice, salt, pepper and water. Cook under pressure for 30 minutes. Open cooker and add okra. Cook under pressure another eight minutes. Open cooker and add sugar. Simmer until sauce is somewhat thicker. Correct seasoning, adding more lemon juice if necessary. Serve hot with rice.

This stew may be prepared in an ordinary pan. It must be cooked for over one hour. Add lemon juice at the end and simmer.

(From Food from the Arab World Marie Karam Khayat and Margaret Clark Keatinge, Khayat's, Beirut 1959)