Bamia bel Banadoura

1. 1

   With a small, sharp knife, cut off the stems and trim the caps of the okra and rinse well.

2. 2

   Fry the onion in the oil till golden.

3. 3

   Add the garlic, and fry for moments only, until the aroma rises.

4. 4

   Now add the okra and saute gently for about 5 minutes, turning over the pods.

5. 5

   Add the tomatoes, salt, pepper, lemon, and 1 teaspoon of the sugar and simmer 20 minutes, or until the okra is tender and the sauce reduced.

6. 6

   Taste, and add more sugar if you like.

7. 7

   Stir in the parsley or cilantro and cook a minute more.

8. 8

   From the start add 1 or 2 dried limes (see page 44), cracked open with a hammer or pierced with a skewer when they have softened, or 23 teaspoons of dried ground limes, instead of the lemon juice.

* Per serving · 4 servings · Values may vary.

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