Arabic Okra Stew

This stew is quick and simple and can be served as a side dish or as a main dish over whole grain rice or with wheat pita bread. 
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  • 2 lbs okra or about 5 1/2 cups, ends removed
  • 8 oz button mushrooms, sliced
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 3 14.5 oz cans diced tomatoes, undrained
  • 1/4 cup olive oil
  • 1/4 cup tomato paste
  • 1 1/2 tsp cumin
  • 1 tsp coriander
  • 1 Tbsp marjoram
  • 1 bunch fresh cilantro, leaves removed and chopped
  • 1/3 cup fresh parsley leaves


  • To large pot over medium high heat, add all ingredients except for fresh herbs. Bring to boil. Reduce heat and simmer, covered, stirring occasionally 30-35 minutes or until okra is fork tender and flavors are well combined. Remove from heat and stir in fresh cilantro and parsley.
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