4 tablespoons of “Terroirs du Liban” virgin olive oil.
6 cloves of garlic.
1/3 cup of chopped coriander.
800 g of frozen bemyeh (known as “okra”, “gumbo”, “lady fingers”).
3/4 cup of hot water.
1L of fresh tomato sauce.
1 squeezed lemon.
Salt, pepper, cinnamon to taste.
Heat olive oil in large cooking pot on medium heat, add onion and stir for 2 minutes. Then add meat and stir until cooked, season meat with salt, pepper and cinnamon. Add minced garlic and coriander over the meat, stir again for 2 minutes.
Add the frozen bemyeh over onion mixture and stir gently; add the hot water and close lid to allow it to cook slowly over very low heat.
Let bemyeh cook for at least 30 minutes while checking regularly to see if has become soft. Once cooked, add tomato sauce over it and let it simmer for a few minutes.
Last step: add lemon juice, stir and taste to adjust the seasoning of salt and pepper if needed.