Lebanese cuisine includes many variations of stews served with rice. These dishes are served so commonly, there is a dedicated word in Arabic – “Yakhni”. Lebanese okra stew is one of the many delicious varieties of Yakhni. This okra stew is made of beef stewed with tomatoes, okra, onions, garlic and spices.
Lebanese Okra Stew
Yield: 4
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
This Lebanese okra stew is made of beef stewed with tomatoes, okra, onions, garlic and spices.
In a medium sized non-stick pot over medium-high heat, heat the the olive oil, then add the onions, salt and garlic. Cook for about 5 minutes or until onion is wilted but not browned.
Add beef, all spice, and black pepper. Mix well with the onion and garlic mixture. Cook for additional 5 minutes.
Add 3 cups of water and bring water to a boil.
Lower heat to medium, and simmer for additional 20 minutes.
Add the okra, tomato paste, fresh diced tomatoes. Mix well to incorporate everything together. Simmer for 15 minutes until sauce thickens.
Serve over Lebanese rice and enjoy!
Notes
You can substitute pomegranate molasses with 2 table spoons of lemon juice.
I use a food processor to dice my tomatoes- I keep pulsing until I get a more sauce like texture.
If you’ve tried this healthy Lebanese Okra Stew recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it.
