Egyptian Beef and Okra
Adapted from an old cookbook. I have never knowingly had Egyptian food, so can make not guarantee as to its authenticity. But if you like an easy one-dish meal and okra, this if for you.
- Ready In:
- 1 lb ground beef
- 1⁄2 cup onion, minced
- 1 large garlic clove, minced
- 2 large tomatoes, chopped
- 1⁄8 teaspoon pepper
- 1 egg, lightly beaten
- 2 tablespoons dry breadcrumbs
- 10 ounces okra, cooked and drained
- lemon slice (for garnish)
- Preheat oven to 375 degrees F.
- In a large skillet, brown beef over medium heat. Add onion and garlic and cook until wilted. Pour off fat. Add tomatoes and cook until softened. Add pepper, egg, and bread crumbs, stir; reduce heat and simmer 5 minutes, stirring occasionally.
- Meanwhile, butter a 1 quart casserole. Arrange okra along the outside with the tips toward the inside and the ends along the outside. Spoon meat mixture into the center.
- Bake at 375 degrees F for 30 minutes,or until set. Let stand 10 minutes. Invert onto serving platter; garnish with lemon slices.
MY PRIVATE NOTES
Add a Note
JOIN THE CONVERSATION
Followed jamilia's lead with additional spices and loads of pepper flakes and served it over grits... Smh...grits? It was fantastic. I've a heavy hand with spices so lots of flavor. I skipped the egg but used the breadcrumbs on the sides and bottom of the baking dish. Hubby loved it. I'll make this often. Quick and easy.Reply
Thank you, Jamilah! I followed your suggestions and they made all the difference! Added a little of the seasonings which she suggested. It tasted so much better that I added more. Omitted egg and crumbs which were totally unnecessary for thickening. Be sure to salt and pepper adequately for flavor.<br/>Used a lot more okra than specified; 10 ounces would never have been enough to fill edge of the deep-dish pie pan which I used, and anyway it is summer and we have lots of fresh garden okra begging to be used. Parboiled in water with an abundance of salt just as you would use for pasta.<br/>Served over rice.<br/>My husband, not a fan of okra except in gumbo and soups, loved this and ate so much that we don't have enough for tomorrow's supper!Reply
We eat this all the time and I had never heard of the egg and breadcrumb thing. I was serving it with a carb so I skipped it. Otherwise this is a good recipe to start from. The only thing missing is some spices. I added allspice, coriander seed, Arabic chili powder, olive oil , lemon juice and stock. Of course Garlic is wonderful but like a Italian tomato sauce it's not enough to bring flavor to the dish. Lots of dishes floating around these days show Egyptian food as being bland and many make it that way but true Egyptian food uses a variety of spices.Thanks for Posting! Made for ZWT 6 for Looney Spoon Phoodies.1Reply
see 2 more