Okra Tajine (طاجن بامية)
Okra, in its right season, is one of the vegetables most Egyptians cook in a thick red sauce. In Southern Egypt though people tend to prepare it only with stock in its own juices until fully cooked. Alternatively it is also cooked with big lamb or beef cubes or with vegan (water vs. stock). When baking it in a pottery dish the heat diffuses evenly and it remains moist with the beautiful infusion of tastes from the garlic, onion and coriander. Add to it lime juice (1/2 lime per portion) and eat with rice or bread (Balady bread recommended).