Egyptian Okra Casserole
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 600 g okra pods, fresh, alternatively in a can or lass
- Oil, neutral, for frying
- 400 g minced meat, beef or lamb
- 1 onion (s)
- 2 cloves garlic)
- 3 tablespoon tomato paste
- 0.38 liters meat broth
- Salt pepper
- 0.25 teaspoon ¼ cumin, ground
- 0.5 ½ lemon (s), including the juice
- 1 cup natural yogurt
- 1 beefsteak tomato (s)
- 0.5 ½ lemon (s), for garnish
Print Recipe
Pin Recipe Instructions
- Rinse and drain fresh okra pods. Cut off the stalk. Heat some oil in a pan, add okra and let simmer for about 5 minutes while stirring carefully. Put the tinned okra pods in a colander, rinse briefly and drain. The remaining slime is bound during cooking.
- Peel the onion and the cloves of garlic, dice finely. Heat the oil in a pan, fry the minced meat, onion and garlic cubes. Add tomato paste, deglaze with the meat stock. Stir in the yogurt, season with salt, pepper, cumin and lemon juice.
- Pre heat the oven to 180 degrees celcius.
- Grease a baking dish with oil. Rinse the beefsteak tomato, rub dry, cut out the stem end. Cut the tomato into slices, place the bottom layer in the baking dish, season with salt and pepper. Spread the okra pods on top. Place the fried minced meat mixture on top as the top layer. Baked in the preheated oven for about 60 minutes.
- Cut half a lemon into slices and garnish the finished casserole with it. Flatbread is served with it.
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