Takleya is the name of the fried garlic-and-coriander mix which gives a distinctive Egyptian flavor to a number of dishes. It goes in at the end. In Upper Egypt they chop up and mash the okra when it is cooked. Serve hot as a side dish with meat or chicken.
Recipe information
Yield
serves 4-6
Ingredients
Preparation
Step 1
With a small, sharp knife, cut off the stems and trim the caps of the okra, then rinse well.
Step 2
Fry the onion in 2 tablespoons of the oil till golden. Add the okra and sauté gently for about 5 minutes, stirring and turning over the pods. Barely cover with water (about 1 1/2 cups), add salt and pepper, and simmer for about 20 minutes, or until tender. Add the lemon juice, if using, towards the end and let the sauce reduce. (The lemon juice is usually added when the dish is to be eaten cold.)
Step 3
For the takleya, heat the garlic and coriander in the remaining oil in a small pan, stirring, for a minute or two, until the garlic just begins to color. Stir this in with the okra and cook a few minutes more before serving hot.
Variation
Step 4
For bamia makli, sauté the okra in olive oil for 8 minutes, turning the pods over, then add 4 or 5 crushed garlic cloves and 4 tablespoons chopped cilantro, and cook a few moments more.
