Bamia bel Takleya

1. 1

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

2. 2

   Fry the onion in 2 tablespoons of the oil till golden.

3. 3

   Add the okra and saute gently for about 5 minutes, stirring and turning over the pods.

4. 4

   Barely cover with water (about 1 1/2 cups), add salt and pepper, and simmer for about 20 minutes, or until tender.

5. 5

   Add the lemon juice, if using, towards the end and let the sauce reduce.

6. 6

   (The lemon juice is usually added when the dish is to be eaten cold.)

7. 7

   For the takleya, heat the garlic and coriander in the remaining oil in a small pan, stirring, for a minute or two, until the garlic just begins to color.

8. 8

   Stir this in with the okra and cook a few minutes more before serving hot.

9. 9

   For bamia makli, saute the okra in olive oil for 8 minutes, turning the pods over, then add 4 or 5 crushed garlic cloves and 4 tablespoons chopped cilantro, and cook a few moments more.

* Per serving · 4 servings · Values may vary.

No additional tips available.