HIBISCUS WITH DRIED OKRA & BRISKET


  • 3,3 lb hibiscus
  • Ghee (0,66 lbs )
  • 3 onions, medium
  • 4 tbsp unsalted butter
  • 4 tablespoons of margarine
  • 0,22 lb dried okra
  • Six cups of broth
  • two lemons' juice
  • 1/2 tablespoon of salt.

Half the pot is filled with water. Squeeze out half a lemon and bring the water to a boil. When the water boils, dry okra is thrown into it. It is boiled for 15 minutes, and the saucepan is lowered from the fire. It is left somewhere after 2-3 cups of cold water are put on it. In another saucepan, put ghee, margarine, and small chopped onions, cubed chopped brisket,  and onions for 20–25 minutes over low heat, stirring until the water is removed, then add 5–6 glasses of hot water or broth to them and cook for an hour. The pot is lowered from the fire and the juice of a lemon, salt, and dried okra are added to it. The pot is heated, the foams on top are removed, and it is cooked for 30 minutes with the lid closed. After this time has elapsed, the okra is added to the hibiscus, the leaves and sprouts of which are plucked and washed in a colander 4-5 times with plenty of water, and served after cooking for half an hour.

ENJOY YOUR MEAL


 

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