Description
A flavorful Middle Eastern okra casserole with beef, tomatoes, and spices, baked to perfection without any slime.
Ingredients
Units
Scale
- 1 kg (2.2 pounds) okra, caps trimmed but not sliced
- 250 grams (0.5 pound) beef, cut into cubes
- 4 ripe tomatoes, chopped
- 1 medium onion, chopped
- 1 teaspoon (5 grams) salt
- 1 teaspoon (5 grams) allspice
- 1/2 teaspoon (2.5 grams) cinnamon
- 6 tablespoons (81 grams) olive oil
- 4 cloves garlic, minced and fried
Instructions
- Preheat your oven to 350°F (175°C).
- In a large casserole dish, combine the okra, beef cubes, chopped tomatoes, chopped onion, salt, allspice, cinnamon, and olive oil. Toss everything together until well combined.
- Cover the casserole dish with a lid or aluminum foil.
- Bake in the preheated oven for 45 minutes to 1 hour, or until the meat is tender and the liquid has reduced by about two-thirds.
- In a small pan, fry the minced garlic in a little olive oil until golden brown.
- Remove the casserole from the oven and sprinkle the fried garlic over the top before serving.
Notes
To prevent okra from becoming slimy, trim the caps without cutting into the seed area. This dish can be assembled a day in advance and stored in the fridge until ready to bake. Serve with rice or bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6
- Sodium: 600
- Fat: 20
- Carbohydrates: 25
- Fiber: 8
- Protein: 20
- Cholesterol: 50