Tajeen Bamia bil Dajaaj
(Fenugreek Soup) Recipe

Origin: Libya Period: Traditional

Ingredients:

1 whole chicken (abut 1.4kg) cut into serving pieces
1 tbsp butter (or 3 tbsp olive oil)
500g okra, trimmed
juice of 1 lemon
1/2 tsp salt
1 tomato, chopped
1/2 tsp freshly-ground black pepper
1 tbsp tomato purée
1/2 tbsp bzaar
120ml passata (tomato juice)
1 onion, chopped
4 garlic cloves, chopped

Tajeen Bamia bil Dajaaj
(Fenugreek Soup) Preparation:

Method:

Combine the spices, tomato, lemon juice, garlic, butter and onion in the base of a tagine or casserole dish with 720ml water. Add the okra and chicken and set aside to marinate for at least 40 minutes. Bring the mixture to a boil, reduce to a simmer then add the lid and cook for 2 hours, or until the chicken is tender and the sauce has thickened. Serve hot with rice or couscous.

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