Kookoo Baamieh (کوکو بامیه) — Southern-Style Okra Frittata

• 300 gOkra (fresh, small pods) (trim stems; slice into 1 cm rounds)
• 150 gOnion (finely diced)
• 12 gGarlic (minced (about 3 cloves))
• 45 mlOlive oil (divided; plus extra for greasing if needed)
• 2 gTurmeric powder (about 1 tsp)
• 6 gFine sea salt (about 1 tsp, adjust to taste)
• 1 gBlack pepper (about 1/2 tsp, freshly ground)
• 6Eggs (large) (room temperature)
• 20 gFresh dill (finely chopped)
• 25 gFresh parsley (finely chopped, stems removed)
• 15 gClarified butter (ghee) (optional; for richer aroma and crisp edges)

Instructions

1. 1

   Wash the okra and dry it completely to reduce sliminess. Trim the tops only as much as needed without removing the cap, then slice into 1 cm rounds. Finely dice the onion and mince the garlic. Finely chop the herbs (dill and parsley) and set aside.

2. 2

   In a 24 cm nonstick pan, heat 30 ml olive oil over medium heat. Sauté the onion for 7–8 minutes until translucent and lightly golden. Add the garlic and sauté for 60 seconds until fragrant, then add the turmeric and stir for another 20 seconds to cook off the raw spice.

3. 3

   Add the chopped okra to the pan and sauté for 6–8 minutes over medium-high heat. Stir every 60–90 seconds so it doesn’t release too much moisture or turn slimy. Add salt and pepper and sauté 2 minutes more, until the okra is tender but not mushy. Remove from the heat and let cool for 5 minutes.

4. 4

   In a large bowl, beat the eggs with a fork or whisk for 45–60 seconds until uniform. Add the dill and parsley and mix for 15 seconds. Then add the sautéed okra and onion mixture and gently stir so everything is evenly coated with egg.

5. 5

   Return the pan to medium heat and add the remaining 15 ml olive oil; for a richer, buttery flavor, add 15 g clarified butter (ghee) at the same time. Once the fat is hot (about 45 seconds), pour in the kookoo mixture, level the surface, and cover with a lid.

6. 6

   Cook, covered, for 10–12 minutes over medium-low heat until the edges are set and the top is mostly set. Flip using a large plate, then cook the second side for 6–8 minutes more until both sides are golden and crisp. Rest for 5 minutes, then cut into 4–6 wedges.