Made This Recipe? Add Your Photo

Total Time
10 mins
20 mins

An Egyptian Stew to share with Vegetarians or Vegans. Serve with hot rice.

Skip to Next Recipe




  1. Heat oil in a medium sized heavy saucepan over medium heat.
  2. Sauté onions for 2 minutes.
  3. Add the garlic and sauté for 1 minute.
  4. Stir in all the remaining ingredients except the okra.
  5. Bring the mixture to a hard simmer and cook for 5 minutes-stirring often.
  6. Trim the okra and slice into 1/2 inch rounds and stir in.
  7. Simmer for 10 minutes-serve hot over rice.
Most Helpful

5 5

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!

5 5

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!