Description
A flavorful Middle Eastern okra casserole with beef, tomatoes, and spices, baked to perfection without any slime.
Ingredients
Units
Scale
- 2 lb (1 kg) okra, caps trimmed but not sliced
- 1/2 lb (250 g) beef, cut into cubes
- 4 ripe tomatoes, chopped
- 1 medium onion, chopped
- 1 tsp (5 g) salt
- 1 tsp (5 g) allspice
- 1/2 tsp (2 1/2 g) cinnamon
- 6 tbsp (81 g) 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