Authentic Egyptian Okra Recipe

Here’s my go-to Egyptian okra recipe, with tender pods cooked in a rich tomato sauce, seasoned with Middle Eastern spices, garlic, and a hint of cilantro that brings everything together.

This okra dish has become a regular at our weekly dinner rotation. I often make a big batch because my kids surprisingly love it, and the leftovers taste even better the next day. Nothing beats having a ready-made lunch waiting in the fridge, right?

What Kind of Okra Should I Use?

For this Egyptian dish, you’ll want to look for small to medium-sized okra pods that are bright green and firm to the touch. Fresh okra is ideal when you can find it, but frozen okra works perfectly fine too – just make sure to thaw it completely and pat it dry before cooking. When shopping for fresh okra, avoid pods that feel soft or have brown spots, as these are signs the okra is past its prime. A good rule of thumb is to pick pods that are about 2-4 inches long, as larger ones tend to be woody and tough. If you’re using frozen okra, look for whole pods rather than cut pieces to maintain the traditional look of the dish.

Options for Substitutions

This traditional Egyptian dish can be adapted with several substitutions if needed:

• Oxtail: If oxtail isn’t available, you can use beef shank, short ribs, or chuck roast cut into large pieces. Just adjust cooking time – these cuts might need 30-45 minutes less to become tender.
• Fresh okra: While fresh okra gives the best texture, frozen okra works well too. If using frozen, don’t thaw it first – add it straight to the pot to prevent it from becoming too slimy.
• Cardamom pods: If you can’t find whole cardamom pods, use ½ teaspoon ground cardamom instead. Add it later in the cooking process to preserve the flavor.
• Fresh tomatoes: You can replace fresh tomatoes with 2 (14-oz) cans of diced tomatoes. Just drain them first and reduce any added salt in the recipe.
• Lime: Lemon works just as well as lime for this recipe. You can also use 2 tablespoons of white vinegar to achieve that same acidic touch.
• Egyptian red sauce: If you don’t have Egyptian red sauce ready, you can make a quick version by mixing tomato paste with some garlic, cumin, and coriander powder.

Watch Out for These Mistakes While Cooking

The biggest challenge when cooking okra is dealing with its natural sliminess – to minimize this, avoid washing the okra right before cooking and instead clean it ahead of time, letting it dry completely. Another common mistake is overcrowding the pan when cooking the okra, which traps moisture and increases sliminess – work in batches if needed and make sure to give each piece enough space. The timing of adding tomatoes is crucial – they should go in after the okra has been seared and started to brown, as the acid in tomatoes helps reduce the slimy texture. For the best flavor development, don’t rush the meat cooking process – oxtail needs at least 2-3 hours of slow cooking to become tender and release its rich flavors into the broth. A final tip: adding the lime juice too early can make the okra tough, so squeeze it in just before serving to brighten the dish without affecting the texture.

What to Serve With Egyptian Okra?

This rich and hearty Egyptian okra stew pairs perfectly with fluffy white rice or vermicelli rice, which helps soak up all that amazing sauce. If you want to keep things traditional, serve it with Egyptian flatbread (baladi) or any warm pita bread for scooping up the tender meat and okra. A simple side of pickled vegetables adds a nice tangy crunch that cuts through the richness of the stew. For a complete meal, you might want to start with a light Egyptian salad made with cucumbers and tomatoes dressed in olive oil and lemon juice.

Storage Instructions

Keep Fresh: This Egyptian okra stew tastes even better the next day when all the flavors have had time to mingle! Place it in an airtight container and keep it in the fridge for up to 4 days. The sauce might thicken a bit in the fridge, which is totally normal.

Freeze: Good news – this dish freezes really well! Let it cool completely, then transfer to freezer-safe containers or bags. It’ll keep nicely for up to 3 months. Just remember that okra can get a bit softer after freezing, but the taste will still be great.

Warm Up: When you’re ready to enjoy your leftover okra stew, gently heat it on the stovetop over medium-low heat, stirring occasionally. Add a splash of water if it seems too thick. If using the microwave, heat in short intervals, stirring between each one to make sure it warms evenly.

Preparation Time	20-30 minutes
Cooking Time	110-135 minutes
Total Time	130-165 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 100-120 g
• Fat: 60-70 g
• Carbohydrates: 100-120 g

Ingredients

• 2 pounds oxtail (or beef shank)
• 6 cups water (1½ quarts)
• 1 onion
• 8 cardamom pods
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 bay leaves
• 9 medium tomatoes
• 3 medium onions
• 9 garlic cloves
• 2 tablespoons olive oil
• 1 tablespoon sugar
• Salt and pepper as needed
• Egyptian red sauce (prepared earlier)
• Prepared oxtail
• 1 pound okra, fresh or frozen
• 1 lime

Step 1: Cook the Oxtail

In a large pot, add the oxtail, salt, pepper, water, bay leaves, and cardamom pods.

Bring the mixture to a boil, then reduce the heat to medium-high and cover.

Cook for about 1.5 hours, checking every 20 minutes to ensure the water level isn’t too low.

Refill the water as necessary, adding about 2 to 3 cups throughout the cooking process.

Once the oxtail is tender, remove the pot from heat.

Strain the broth from the oxtail and set it aside for later use, as it can enhance the flavor of soup or rice.

Step 2: Prepare the Vegetables

Peel and quarter the onions and peel the garlic.

Add them to a food processor and blend on high until smooth, then set aside.

Quarter the tomatoes and blend them on high in a blender.

Strain the tomato mixture to remove excess liquid and set aside for the sauce.

Step 3: Create the Tomato Sauce

In a large stovetop pot set to medium-high heat, add olive oil.

Once the oil is hot, add the onion and garlic mixture.

Fry the mixture for about 5 minutes or until the onions and garlic change color.

Next, add the strained tomato puree along with sugar, salt, and pepper.

Cover the pot, reduce the heat to medium, and let it simmer for about 10 minutes to develop rich flavors.

Step 4: Combine Oxtail and Sauce

Set your oven to 425 ℉ (218 ℃).

In a large pot, combine the cooked oxtail with the tomato sauce.

Cover and cook on medium heat for 10 minutes, allowing the oxtail to absorb some of the sauce’s flavors.

Step 5: Cook the Stew with Okra

Remove the cover and add the okra to the pot.

Re-cover the pot and continue cooking on medium heat for an additional 20 minutes, letting the okra soften and enhance the stew.

Step 6: Finish in the Oven

Remove the lid from the pot and squeeze a lime over the stew.

If your pot can go in the oven, put it directly in; otherwise, transfer the stew to an oven-safe dish.

Cook in the oven until a brown crust forms on top, which should take about 30 to 45 minutes.

This step adds a delightful texture and enhances the flavor profile.

Serve your savory oxtail stew hot and enjoy a hearty meal!