Ingredients
-
1
-
1/2
-
1
-
2
-
1/8
-
1
-
2
-
10
-
-
-
-
-
-
-
Directions
Egyptian Beef and Okra, Adapted from an old cookbook I have never knowingly had Egyptian food, so can make not guarantee as to its authenticity But if you like an easy one-dish meal and okra, this if for you , Followed jamilia’s lead with additional spices and loads of pepper flakes and served it over grits Smh grits? It was fantastic I’ve a heavy hand with spices so lots of flavor I skipped the egg but used the breadcrumbs on the sides and bottom of the baking dish Hubby loved it I’ll make this often Quick and easy , Thank you, Jamilah! I followed your suggestions and they made all the difference! Added a little of the seasonings which she suggested It tasted so much better that I added more Omitted egg and crumbs which were totally unnecessary for thickening Be sure to salt and pepper adequately for flavor
Used a lot more okra than specified; 10 ounces would never have been enough to fill edge of the deep-dish pie pan which used, and anyway it is summer and we have lots of fresh garden okra begging to be used Parboiled in water with an abundance of salt just as you would use for pasta
Served over rice
My husband, not a fan of okra except in gumbo and soups, loved this and ate so much that we don’t have enough for tomorrow’s supper!
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Steps
|
1
Done
|
Preheat Oven to 375 Degrees F. |
|
2
Done
|
in a Large Skillet, Brown Beef Over Medium Heat. Add Onion and Garlic and Cook Until Wilted. Pour Off Fat. Add Tomatoes and Cook Until Softened. Add Pepper, Egg, and Bread Crumbs, Stir; Reduce Heat and Simmer 5 Minutes, Stirring Occasionally. |
|
3
Done
|
Meanwhile, Butter a 1 Quart Casserole. Arrange Okra Along the Outside With the Tips Toward the Inside and the Ends Along the Outside. Spoon Meat Mixture Into the Center. |
|
4
Done
|
Bake at 375 Degrees F For 30 Minutes,or Until Set. Let Stand 10 Minutes. Invert Onto Serving Platter; Garnish With Lemon Slices. |
