INGREDGIENTS NEEDED:

• 3 cups small fresh okra  (bamieh) or frozen.
• 200 g of beef stew ( small cubes)
• 2 cups of chopped onions
• 1/2 cup chopped green kizbara (coriander)
• 2 tablespoons  garlic ( finely chopped)
• 10 oz of crushed tomatoes
• ½ cup olive oil
• 1 teaspoon of red pepper flakes
• 7 cups of water
• 2 tsp. salt
• 1/2 tsp. black pepper

PREPERATION:

• If using fresh okra cut the hard top stems from okra (frozen are already done) and wash and let dry on a paper towel. Crush garlic with salt and add to finely chopped Coriander, then set aside. Cook beef cubes until done and set aside.
• In a saucepan cook onion in olive oil until soft and golden, add garlic and ½ the (kizbara) coriander cook for 1 minute. Add the okra and cook beef and cook for 5 minutes on medium heat. Add crushed tomatoes with the water and mix well, then add salt, pepper and red pepper flakes.
• Cook for 30 minutes or until okra is soft. Pour into a large serving bowl and sprinkle with the rest of the coriander.  Serve hot with Lebanese rice or cold as an appetizer with Lebanese flat bread.