Lebanese Okra

Lebanese Okra

Serves 8. Recipe is from Dr. James Hannie’s grandmother, Essie Hannie, who was a native of Lebanon.

2 lbs. fresh small okra pods

4 tbls. olive oil

2 lbs. chuck roast, cut into small cubes

1 (6-oz.) can tomato paste

1 (8-oz) can tomato sauce

5 cloves garlic, mashed

2 cups chicken stock

Juice of 2 medium lemons

1. Cut off cap of each okra pod with sharp paring knife. Pour 2 tablespoons of olive oil into bottom of pan. Sauté okra in oil and place aside.

2. In second pot, brown meat in 2 tablespoons of olive oil; then add tomato paste and tomato sauce. Add mashed garlic, chicken stock and lemon juice. Cook slowly until meat is tender.

3. Fold in the okra. Heat up the mixture and serve over warm rice.