I make okra.
The Egyptian Lenten fast is 55 days long (out of about 210 days in the year… The Copts take their religious dietary restrictions seriously, it seems). The fast calls for an entirely vegan diet over those 55 days, excluding all dairy, meat and fish products.
I’m not a regular practitioner of Coptic dietary restrictions, but I had recently pre-boiled and frozen a massive amount of chickpeas and I found fresh-frozen okra at the MigrosJet near campus today, so I decided to give it a whirl, at least for my dinner tonight.
A quick Google search confirmed my guesstimation of how to combine these two gems, the okra and the chickpeas:
Sauté some garlic and onion in olive oil, add tomatoes and okra, some cumin and lemon juice (also parsley for garnish but i didn’t have any) and voila- serve with rice.
Of course, while the rice was simmering and I was doing some kitchen clean-up I grabbed the now empty bag of frozen okra, and lo and behold: an identical recipe to my “authentic Egyptian” spelled out in detail in Turkish and English on the back of the bag.
Nothing surprises me anymore.
Who needs Google, anyway?
I added some tomato juice for extra flavor, and if you aren’t the fasting or otherwise vegan type, my recommendation of a spoonful of plain yogurt on everything applies to this meal as well, of course. Additional spices could include mint or crushed red pepper.
A blessed Lent to my Coptic family, and alf sa7a (a thousand times to your health, y3ni ‘bon appetit’) to any who want to give this recipe a whirl.