Stewed Okra recipe
information
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
3 tablespoons olive oil
1 onion, halved, then thinly sliced lengthwise
4 large tomatoes, peeled and chopped, or 1 can (32 oz-) peeled tomatoes
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.
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.
serving amount
serves 4
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
