Name: Kosa (Okra and Veal Stew)
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 2-4 servings
Cuisine: Middle Eastern
Ingredients: Veal Belly Meat; Okra Durra 650Gr; Vegetable Ghee Aseel 500ML; Tomato Paste Shahia 800Gr; Crushed red Hot Peppers ÖNCÜ 700Gr; Bulgur Brown IKLEEL ALGABAL 900Gr; Olive oil - Sidi Hisham; Pickled Wild Cucumber Chtoura Garden 600Gr

Ingredients

Veal Belly Meat

Makhzn MnBaladna €12.00 Available

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Okra Durra 650Gr

Makhzn MnBaladna €3.99 Available

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Vegetable Ghee Aseel 500ML

Makhzn MnBaladna €4.89 Available

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Tomato Paste Shahia 800Gr

Makhzn MnBaladna €2.99 Available

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Crushed red Hot Peppers ÖNCÜ 700Gr

Makhzn MnBaladna €7.69 Available

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Bulgur Brown IKLEEL ALGABAL 900Gr

Makhzn MnBaladna €2.15 Available

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Olive oil - Sidi Hisham

Al Baraka Store €2.82 Available

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Pickled Wild Cucumber Chtoura Garden 600Gr

Makhzn MnBaladna €3.29 Available

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Preparation Method

Cut the Veal Belly Meat into medium-sized cubes.

Heat 2 tablespoons of Vegetable Ghee Aseel 500ML in a large pot over medium heat.

Add the meat cubes and brown them on all sides.

Add the Tomato Paste Shahia 800Gr to the meat and stir well to coat.

Add water to cover the meat, bring to a boil, then reduce heat, cover, and simmer for 45 minutes.

Add the Okra Durra 650Gr to the pot and stir gently.

Season with Crushed red Hot Peppers ÖNCÜ 700Gr to taste.

Simmer uncovered for another 20 minutes until the okra is tender and the sauce thickens.

While the stew simmers, rinse the Bulgur Brown IKLEEL ALGABAL 900Gr and cook it in boiling water with a drizzle of Olive oil - Sidi Hisham until fluffy.

Serve the Kosa stew hot over the bulgur, with Pickled Wild Cucumber Chtoura Garden 600Gr on the side.