Ramadan 101: Day 17

The Egyptian American Cultural Association Iftaar is anticipated by many members of the Egyptian community in Washington each year. In addition to a great meal, it provides friends and family members a chance to get together, enjoy each other's company, and review the associations achievements of the year. Dr. Maha Kamel and Counsellor Ashraf Salama from the Egyptian embassy were among the attendants. While we enjoyed our dinners consisting of rice, Egyptian okra stew, stuffed grape leaves, chicken and kofta kabobs, green salad, yogurt and cucumber salad, baklava, k'nafeh, Eid cookies, and more...., Dr. Esam Omeish and internship winner Omar Bagnied talked about their experiences as Egyptian and Arab Americans.

For me, the best part was seeing the kids play together. The evening concluded with something called Fawazeer Ramadan, or Ramadan riddles. Different riddles are called out pertaining to various professions. Then, people had to write their answers down on pieces of paper which went into a drawing for prizes. Winners recieved everything from handmade glass lanterns to coffee table books and gift cards.

Recipe: (From Nile Style: Egyptian Cuisine and Culture)

Stewed Okra and Tomatoes Bamya Matbukh 6 Servings Okra has been a popular Nubian ingredient since ancient times. The okra plant actually has flours which resemble hibiscus because it is related to hibiscus. In addition to eating okra when they are in season, Nubians also dry them to preserve them for when they are not available fresh. At most spice shops in Aswan, you will find dried okra which can be soaked in water to reconstitute it, and then used in this or other recipes.

Ingredients:

• 2 teaspoons clarified butter (ghee)*or expeller pressed corn oil
• 1 medium yellow onion, finely chopped
• 3 cups fresh or frozen okra (baby okra can be left whole, otherwise slice into ¼-inch rounds)
• 2 cups vegetable, chicken, or meat stock
• ½ cup chopped tomatoes
• 1 teaspoon wild thyme, zataar*or oregano
• Salt
• Freshly ground black pepper

Preparation:

1. Melt the clarified butter in a medium saucepan over medium heat.
2. Add the onion and stir. Sautee until translucent. Add okra and stir to combine.
3. Add stock, tomatoes, wild thyme or oregano and salt and pepper to taste.
4. Bring to a boil over high heat, reduce heat to low.
5. Stir, cover, and let simmer for 20 minutes or until okra is tender.
6. Taste and adjust seasonings if necessary. Serve hot.