Bamieh (Sephardic-Style Okra) |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I've always loved okra, and was so pleased to come across an interesting way to cook it! The recipe calls for whole okra pods, but I like to smash mine a little bit before cooking them, so they'll break down a little more. This is great as a hot veggie dish, or it can be served chilled as an appetizer, with bread or crackers. Ingredients:
1 tablespoon olive oil |
1 large onion, finely chopped |
2 lbs fresh okra |
1 (8 ounce) can tomato sauce |
2 plum tomatoes, chopped |
3 cloves garlic, finely minced |
1/4 teaspoon pepper |
1/2 lemon, juice of |
1 dash salt |
water |
Directions:
1. Saute the onion in olive oil until it begins to get soft (5 minutes).
2. Add the garlic, okra, tomatoes, lemon juice, tomato sauce, salt,& pepper.
3. Stir thoroughly.
4. Cover.
5. Cook over low heat for about 30 minutes, stirring occasionally.
6. If mixture becomes too thick, add a bit of water.
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