Description
A traditional Tunisian stew featuring tender okra, slow-cooked beef, chickpeas, and a rich tomato sauce, full of warm spices and comforting flavors.
Ingredients
Scale
- 500 grams fresh okra, trimmed
- 400 grams beef or lamb, cut into chunks
- 1 cup chickpeas, soaked overnight or canned
- 2 tablespoons tomato paste
- 4 cloves garlic, minced
- 1 medium onion, chopped
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon caraway seeds (optional)
- 4 cups water, or enough to cover
Instructions
- Set a large pot over medium heat and let it warm up.
- Add olive oil, then sauté the chopped onion until golden. Stir in garlic, tomato paste, salt, pepper, and caraway seeds. Cook until fragrant.
- Add the meat chunks and brown them well on all sides.
- Add chickpeas and enough water to cover everything. Bring to a boil, then reduce heat to a simmer.
- After 30 minutes, add the trimmed okra to the pot and continue simmering for 30–40 more minutes, until meat and okra are tender.
- Taste and adjust seasoning. The stew should be thick and flavorful.
- Serve hot with crusty bread, rice, or couscous.
Notes
- Use smaller, tender okra pods for best texture.
- Frozen okra works if fresh is unavailable. Thaw and pat dry before use.
- Sautéing the okra first helps reduce sliminess and boosts flavor.
- Letting the stew rest for 10 minutes after cooking enhances the taste.
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 4g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 28g
- Cholesterol: 55mg