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.
- 3 tablespoons olive oil
- 1 onion halved, then thinly sliced lengthwise
- 4 large tomatoes peeled and chopped, or 1 can (32 oz) peeled tomatoes
- Heat the oil in a saucepan over high heat and saute the onion until transparent, about 5 minutes.
- Add the tomatoes and okra and cook for 5 minutes.
- Add the remaining ingredients, cover the pan, reduce heat, and simmer for 30 minutes, checking that the liquid has not dried up.
- Add water if necessary. Serve hot or cold with pita bread.
Calories: 126 kcal
Carbohydrates: 7 g
Protein: 1 g
Saturated Fat: 1 g
Sodium: 7 mg
Potassium: 332 mg
Fiber: 2 g
Sugar: 4 g
Vitamin A: 1025 IU
Vitamin C: 19 mg
Calcium: 19 mg
Iron: 1 mg