Okra Mansaf
An okra and rice dish served in a style similar to mansaf.
A Syrian-style okra and rice dish cooked as a mansaf-style meal.
Like a rice and okra stew served as a main dish.
Cook the okra gently so it keeps its shape and serves well with rice.
Ingredients
- 700 grams green okra
- 2 kilos bone-in meat
- 2 kilos tomatoes
- 1 tablespoon ghee
- 1 cinnamon stick
- mentioned without a quantity bay leaves
- 200 grams tamarind
- for frying the okra frying oil
- 2 heads garlic
- mentioned without a quantity salt
- mentioned without a quantity tannour bread
- mentioned without a quantity fresh cilantro
- a pinch citric acid
- 1½ cups hot water
Instructions
- Wash the green okra, then drain it well in a colander so that no water remains on it.
- Place the ghee in a pot over high heat, then add the cinnamon stick and bay leaves.
- Add the bone-in meat to the pot and leave it over the heat until browned and flavorful, then simmer it over low heat until cooked through.
- Add the tomatoes directly to the pot as they are, then blend or mash them in the pot. Leave them to cook down with the meat in the pot.
- Add tamarind dissolved in hot water to the pot, then stir the mixture until the sauce becomes tangy.
- Add salt to the pot, then leave the tomatoes and meat to cook until the sauce thickens and the meat is cooked.
- Fry the okra in a frying pot in deep oil, then drain off the oil before adding it.
- Add the fried okra to the pot, then leave it over low heat for about 15 minutes until it absorbs the flavor.
- Add 2 heads of garlic to the pot, then stir the mixture in the pot.
- Arrange tannour bread on a serving tray or on the bottom of the dish, then pour the okra, meat, and sauce from the pot over it.
- Scatter fresh cilantro over the top when serving.