Okra with Coriander and Garlic (Weika ويكة)

Okra with Coriander and Garlic (Weika ويكة)
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Okra now is one of the most commonly eaten dishes in Egypt, and is cooked in several ways. Weeka Okra is one of the most famous Upper Egyptian recipes, where the instrument (mefraak) is used to mash the vegetables, a method that itself extends from pharaonic times. Okra with Chard and Fresh Coriander is also of pharaonic origin (since tomato was known two hundred years ago).
Prep Time
30 minutes
Cook Time
30 minutes
Prep Time
30 minutes
Cook Time
30 minutes
Okra with Coriander and Garlic (Weika ويكة)
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
Rate this recipe!
Okra now is one of the most commonly eaten dishes in Egypt, and is cooked in several ways. Weeka Okra is one of the most famous Upper Egyptian recipes, where the instrument (mefraak) is used to mash the vegetables, a method that itself extends from pharaonic times. Okra with Chard and Fresh Coriander is also of pharaonic origin (since tomato was known two hundred years ago).
Prep Time
30 minutes
Cook Time
30 minutes
Prep Time
30 minutes
Cook Time
30 minutes
Ingredients
Units:
Instructions
  1. In a stockpot, heat 5 grams of vegetable oil, sauté the sliced okra then remove on a sieve to drain excess oil. Add the onion and sweat till translucent. Return the okra to the pot, add the stock; bring it to boil, lower the heat to simmer and leave to cook for approximately 20 minutes.
  2. In a small frying pan, heat the rest of vegetable oil then add the coriander and garlic and sauté until garlic is fragrant and golden in color.
  3. Transfer the coriander garlic mix to okra, season with salt and pepper and mash all together with a whisk, finally add the lemon juice and serve.
Contributor: Dawood Ismail, 61
Place: Port Said, Egypt

Recipe’s Personal Background How did you learn this recipe? From family and relatives
Is there some memory/historical event connected to this recipe? this recipe known since pharonic times and the way of cooking has been transmitted from generation to generation from grandmothers to mothers and daughters. In the past, usually this recipe is cooked in most of the Egyptian homes and eaten by all family members. Also its still being cooked nowadays by most Egyptian mothers and considered one of the favorite delicious dishes to fathers and children.
Personal reference to tradition transmitted by relatives (preparing together, sharing, eating together etc.)? this recipe has been shared and learned together between friends, families and relatives of all generations.
Mediterranean Background Any tradition this receipe is connected to? If yes, which one? Can you describe it? _
Any Festivity this recipe is connected to? If yes, which one? Can you describe it? _

Is your recipe connected to the territory you live in? Is it strictly linked to the specificity of the agricultural environment?

_
Season (season this food is linked to) All year

Nutrition Facts
Amount Per Serving

Calories 89.1

Total Fat 3.0 g

Saturated Fat 0.3 g

Polyunsaturated Fat 1.8 g

Monounsaturated Fat 0.5 g

Cholesterol 0.0 mg

Sodium 76.3 mg

Potassium 373.0 mg

Total Carbohydrate 14.5 g

Dietary Fiber 5.9 g
Sugars 5.7 g

Protein 4.1 g

Vitamin A 31.8 %

Vitamin B-12 0.0 %

Vitamin B-6 18.1 %

Vitamin C 51.4 %

Vitamin D 0.0 %

Vitamin E 12.1 %

Calcium 14.0 %

Copper 8.3 %

Folate 20.1 %

Iron 3.8 %

Magnesium 16.1 %

Manganese 28.6 %

Niacin 7.6 %

Pantothenic Acid 3.9 %

Phosphorus 6.4 %

Riboflavin 6.0 %

Selenium 1.7 %

Thiamin 15.7 %

Zinc 5.3 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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