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Okra Tagine with Meat
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Ingredients
- Okra1 kg
- medium onion, minced1 medium onion
- minced garlic4 cloves
- Oil or ghee2 tbsp
- tomato juice or tomato paste1 cup
- vinegar1 tbsp
- meat or minced meat (osag)½ kg
- Water2 cups
- Salt and pepperto taste
Allergens (inferred from ingredient names): milk
Nutrition per serving (modelled estimate, not measured): kcal 290, protein 20, fat 16, carbs 17, fiber 7, sugar 6
Original steps
- Heat the oil or ghee in a pot and sauté the minced onion, then the minced garlic, followed by the tomato juice or paste along with the salt, pepper, and vinegar.
- Once the ingredients are well combined, add the raw cut meat or the minced meat and stir well, then add the okra and enough water to cover it.
- Pour the okra mixture into a tagine or Pyrex dish, cover it, and place it in the oven until cooked through.
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: Dr. Fatma Alkawokgy family archive, fifi.cooking. Family recipe archive of Dr. Fatma Alkawokgy (1943-2026), chapters 1 to 6, published at fifi.cooking