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Weeka is a rich, comforting Egyptian okra soup simmered low and slow. Naturally silky from the okra, this soup is deeply savory with warm, aromatic garlicky finish. Served steaming hot with fluffy vermicelli rice or fresh baladi bread, it’s cozy, nostalgic, and seriously satisfying.
What is Weeka
Weeka is an ancient Egyptian vegan okra soup that hails from the south of Egypt (Upper Egypt), the cradle of ancient Egyptian civilization. In many ways, Weeka is a deeply nostalgic dish for me—one my late father wouldn’t trade for anything, as it brought back the flavors and memories of the food he grew up with in Upper Egypt.
During Lent, dishes like Weeka naturally find their way back to our minds and our tables. Simple, hearty, and deeply comforting, it’s the kind of meal many Coptic families lean on during fasting seasons—food that nourishes both the body and the memory, and connects us to the flavors of home and tradition within the Coptic Orthodox Church of Alexandria.
The okra crop that grows in the south of Egypt is long, with a thorny skin, and is similar to the okra that grows in the US or Asia.
I never really appreciated Weeka growing up as I found it too slimy, Yet, like many Egyptian recipes in this blog, I revisited it with some modern techniques that improved the taste and texture, without watering down its authenticity.
Why You Will like Weeka
- This Weeka soup needs very few ingredients and takes less than 30 minutes to cook.
- The tasha (fried garlic and coriander in hot fat such as oil or ghee) is what amps up the flavors in the soup and takes it to the next level.
- You can keep the vegan streak of this soup by using vegetable broth/bouillon and oil for the tasha or you can turn it into a non vegan soup by using chicken or meat broth and use ghee or butter in the tasha.
What to serve with Weeka
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WEEKA: Egyptian Okra Soup
Ingredients
- 2 tablespoons olive oil, or ghee/butter
- 1 crushed garlic cloves
- 1 teaspoon ground coriander
- 1 kg big okra, tops and ends removed and thinly sliced
- 4 cups vegetable broth, or 2 vegetable bouillon diluted in 4 cups of water
- 1 teaspoon lemon juice, or more to taste
- Salt and pepper to taste
Tasha
- 2 tablespoons olive oil , ghee or butter
- 2 teaspoons crushed garlic, crushed
- 2 tablespoon ground coriander
For Serving
- Vermicelli rice
- Aish Baladi
- Lemon wedges , optional
Instructions
- In a heavy bottom pot, heat the olive oil over medium heat, sauté the crushed garlic, once fragrant, add the coriander and stir for 30 seconds. Stir in vegetable broth and bring to a simmer over low heat for 5 minutes over medium-low heat.
- Add the sliced okra to the simmering broth. Add the lemon juice, bring to a vigorous oil and then simmer the soup on low heat for 7-10 minutes until it is fully cooked.
- In a frying pan, heat the olive oil, add the crushed garlic. once fragrant, add the ground coriander. Once they become fragrant and the garlic has become golden, stir the tasha immediately to the simmering soup. Turn off the heat and let the tasha infuse its aromas into the soup.
- Serve. Reheat gently before serving, taste and adjust the seasoning. Serve it with vermicelli rice, warm Aish Baladi (Egyptian whole pita bread), and wedges of lemon.
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