A hearty yahni (stew) recipe made by slow-cooking cubed beef with fresh okra and tomatoes over low heat. This dish, made rich by the meat and given a slight thickness by the okra's texture, is a beloved dinner favorite alongside rice.
Heat the olive oil in a wide pot, add the diced meat, and sauté over medium heat until it releases its liquid and reabsorbs it.
Add the onion and sauté until it turns pink, then add the grated tomato and cook for a few minutes.
Add a little water, cover with a lid, and cook over low heat until the meat is tender.
Add the okra rubbed with lemon juice, season with salt and black pepper, and continue cooking over low heat until the okra is tender without falling apart.
Important: Lightly cutting the tip of the okra and rubbing it with lemon juice reduces its slimy texture. Caution: Adding the okra late prevents it from falling apart too much — don't boil it at the same time as the meat.
When you can't find fresh okra, you can use frozen okra; in that case, the cooking time is a bit shorter.
Admin DadaGastro · verified in test kitchenİlk denememde biraz tedirgindim ama sonuç harika oldu. Çocuklar sebzeli olduğunu fark etmeden yediler, bu da ayrı bir başarı. Pişirirken evin her tarafı kokladı, komşular bile sordu.
Ocaktan erken aldım, içi tam pişmemiş. Fırın sıcaklığını yanlış ayarlamışım, alt kısmı fazla kızardı.
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