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Egyptian Koshary

Reviewed: Jul. 20, 2012
Eaten almost everywhere in the Middle East, this poor's man feast requires a lot of preparation and utensils to cook. But it is a delicious filling-up meal.
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Egyptian Bamia

Reviewed: Jul. 20, 2012
I fried the okra slightly first, to stop the end product from being slimy or stringy. No need for olive oil. I also added uncrushed black pepper. Near the end of cooking the bamia I add lots of lemon juice and chopped green coriander.
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