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Okra cooked with tomato, garlic, and cumin until the pods stay intact and the sauce is thick — a summer tagine that should not be slimy if you keep the okra whole and the heat honest.

This Okra Tagine, or Tajine de Gombo, is a staple in the Moroccan summer kitchen, where the abundance of fresh produce is celebrated. Originating from regions where the sun ripens the pods to perfection, this dish makes its appearance when the markets are brimming with young, tender okra. The key lies in maintaining the integrity of the pods, ensuring they remain whole and firm as they simmer gently in a fragrant tomato base. The result is a dish that balances the earthy notes of cumin and paprika with the brightness of fresh cilantro and a squeeze of lemon. The sauce becomes rich and thick, enveloping the okra without turning it mushy, offering a satisfying bite with each mouthful. Serve it hot, with warm khobz to sop up the sauce, letting each bite tell the story of sun-drenched fields and fragrant spice markets.