ROMANIA
Ingredients
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1 lb. okra
1 cup broth or water
garlic clove
2 or 3 tomatoes
olive oil or bacon drippings
juice of 1 lemon
4 onions
salt and pepper
1 lb. lamb
parsley, thyme, dill
Preparation
1. Rub the bottom of a frying pan with a clove of garlic,
add 2 spoons of olive oil or bacon drippings and fry in
the hot oil 4 sliced onions until very soft.
2. Add one pound of lamb meat cut into small pieces and
simmer on a slow fire until the meat is half done.
Remove to a pot or a deep baking dish, adding a little
more oil or bacon drippings, if needed.
SCHOOL :
ALEXANDRU PAPIU
ILARIAN HIGH SCHOOL,
DEJ
3. Cut off the stems of one pound of fresh okra, wash
well and add in the meat with one cup of broth or
water.
4. Cook together for 15 to 20 minutes. Add 2 or 3 sliced
peeled tomatoes or one small can of tomatoes
strained, the juice of one lemon, salt and pepper to
taste, some thyme, dill, a few sprigs of parsley
chopped, and more oil or bacon drippings if needed.
5. Cover and cook slowly until done on top of the stove or
bake in the oven.
Main Course
57
OLIVIA TODORUŢ