2 Reviews

Delicious. I used organic extra virgin, cold pressed olive oil, a good canned tomatoes which I chopped up and like reviewer AniSarit said, I wouldn't change that, freshly squeezed lemon juice, fresh cilantro in place of coriander as that is how I read the recipe, bruised cardamom pods for ease, freshly ground black pepper to taste, not measure, sea salt, to taste as well, fresh okra which I left for a while in a bit of organic apple cider vinegar to keep the slim away, rinsing it off before adding to the dish which I cooked a lot longer to get the cut pods soft (mine were more medium than small). I served it with brown rice and a fresh salad for a great vegan meal. This dish will have a next time. Made again properly for WELCOME TO EGYPT!

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UmmBinat May 10, 2012

Fantastic! I wanted to post my recipe, but found yours, which is identical. This is the way my Egyptian grandmother made hers - and it is the best! I use canned tomatoes, and I wouldn't change that. If you don't have the cardamom, skip it - I've done it before, and the flavor is still great! Thanks for posting DiB!

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AniSarit June 24, 2008