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Stewed Okra

Okra is a popular vegetable among Middle Eastern and Sephardic Jews in Greece, Turkey, Romania, Africa, and parts of the Middle East, including Israel. Okra must always be trimmed carefully so that the seeds are not exposed or it will become very slimy during cooking.

ingredients

serves 4
3 tablespoons olive oil
1 onion, halved, then thinly sliced lengthwise
4 large tomatoes, peeled and chopped, or 1 can (32 oz-) peeled tomatoes

method

1. Heat the oil in a saucepan over high heat and saute the onion until transparent, about 5 minutes.

2. Add the tomatoes and okra and cook for 5 minutes.

3. Add the remaining ingredients, cover the pan, reduce heat, and simmer for 30 minutes, checking that the liquid has not dried up.

4. Add water if necessary. Serve hot or cold with pita bread.

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