WEEKA: Egyptian Okra Soup
Vegan Egyptian Weeka (Okra Soup) — a rich, comforting, slow-simmered okra stew with warm spices and a savory garlic finish from Egypt. Naturally silky and hearty, served hot with vermicelli rice or baladi bread for an authentic Egyptian food experience.
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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.