Okra Recipe

This Okra Recipe is infused with flavors of the Middle East. It’s my Egyptian father’s recipe made with onion, garlic, tomatoes and flavorful Middle Eastern Spices. 

Wandering through the farmers market, I stumbled upon fresh, vibrant okra and couldn’t wait to bring it home and cook it the way my dad used to when I was growing up. His delicious Okra was served over fluffy rice and often became a simple quick vegetarian meal, surprisingly full of flavor, and to me, deeply satisfying. It reminds me of home.  It’s a dish my grandmother made for him in the little Egyptian village he grew up in, and I believe when he made this, it brought him comfort and reminded him of home too.

Make this in summer when okra and tomatoes are fresh, ripe and in season!

But First, What exactly is Okra?

Originating from North Africa, Okra is a green pod was first cultivated by the ancient Egyptians in the 12th century B.C. It spread throughout Africa and the Middle East where the pods were typically cooked in stews and has many names. My dad called okra  “bamya”.

Okra, surprisingly, is a close cousin of Hibiscus and Hollyhock.  A beautiful six-foot-tall annual with heart-shaped leaves and large yellow hibiscus-like flowers, it produces edible bright green seed pods, at their tender best about 3-4 inches in length. Its pods are ridged and fuzzy, containing rows of edible seeds that release a viscous liquid when chopped. Okra fans love this because the juice it gives off provides a natural thickening to soups, stews, and gumbo. But this is also the same quality that turns many people off. It’s an acquired taste, just as many good things in life are. Its flavor itself is pretty subtle, though, so it complements spicy ingredients very well.

What I love about this Okra Recipe!

Here, the okra is quickly sautéed with onion, garlic, spices and tomatoes – and it’s this quick way of quick cooking that lessens the “slimy-ness” people often dislike.  Of course, you could cook this into more of a stew,  but my dad’s way was to just cook it until the okra was more “al- dente”, not mushy,  just tender-crisp, yet still bright vivid green.

What you’ll need for Okra

• Fresh okra ( you can use frozen but fresh is WAY better)
• Onion- red, yellow or sweet
• Fresh garlic
• Tomatoes – roma are nce here
• Lemon
• Fresh Italian Parsley
• Seasonings: salt, coriander, cumin
• Olive oil

How to Make THis okra Recipe

Step 1: Cut the into 1/2 inch slices.

Step 2: Saute the onion, garlic and okra in olive oil.

Add the spices and tomatoes.

Step 3: Once tender-crisp, squeeze with lemon and garnish with parsley.

Serve as a tasty vegan side dish, or serve over rice for a simple vegan meal.

More Middle Eastern Recipes you may enjoy:

• Baked Zucchini Tian
• Slow-Roasted Lamb Shawarma
• Zaatar Roasted Cauliflower Steaks with Green Tahini Sauce
• Grilled Zucchini with Zaatar
• Roasted Eggplant with Zaatar

On the homefront: I can still see my dad preparing okra in our old kitchen, wearing his “galabia”- a long white cotton tunic with a deep, delicately embroidered neck, his usual lounging attire at home. My mom would be right next to him, making the rice, perfectly fluffy and light. The house would smell heavenly. The truth is I’ve been missing my dad lately.  I miss the sound of his voice and how he would say my name.

Have I ever told you his name? It’s Fereh. It means “rejoicing”.   His mother’s name was Shadah, which means “honey”.  They were from a small village in Fayum, Egypt, the same very same oasis town in the book, The Alchemist, if you are familiar with it.

From a long line of Copts (an ancient Christian religion), he was tattooed with a primitive cross on his right inner wrist when he was very little, indicating his religion.

There is a story here about my father’s life – that just wants to pour out of me.  I’ve been intentionally damning it up because if I were to start, I know I couldn’t stop, and it would turn into a 500-page novel and well, I’m not a writer, I’m a cook! And this is a recipe blog!  But it wants to come out and live and breathe so very badly. Perhaps someday. One thing I’ll say is how much I loved the way he cooked. Turning simple humble ingredients into flavorful feasts. We didn’t have a lot of money, but we always ate well.

Anyways…  I hope this recipe brings you as much comfort and nurturing as it brings me.

Happy weekend to you!

Sylvia

Okra Recipe

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• Author: Sylvia Fountaine | Feasting at Home Blog
• Prep Time: 10 mins
• Cook Time: 20 mins
• Total Time: 30 mins
• Yield: 2-3
• Category: side dish
• Method: sautéed
• Cuisine: Egyptian
• Diet: Vegan

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Description

This Okra Recipe is infused with flavors of the Middle East. It’s my Egyptian father’s recipe made with onion, garlic, tomatoes and flavorful Middle Eastern Spices.

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Ingredients

Units USM

• 1/2 pound fresh okra ( you can use frozen but fresh is WAY better)
• 1 tablespoon plus 1 teaspoon olive oil
• 1 cup finely diced onion- red, yellow or sweet
• 5 cloves garlic, rough chopped.
• 1/2 teaspoon salt
• 1 teaspoon coriander
• 1 teaspoon cumin
• 2 roma tomatoes- diced ( or any ripe tomato)
• 1/2 a lemon
• Garnish- fresh flat leaf parsley ( optional)

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Instructions

1. Wash and dry okra. Dry Well. Cut both ends off, and slice into ½-¾ inch rings Dice the onion, slice the garlic and dice the tomatoes.
2. In a large skillet, heat the oil over medium-high heat. When hot, add the onion and sauté, stirring often for 2-3 minutes, until just tender. Add garlic, turn heat to medium, and stir 1-2 minutes, until fragrant. Add the okra. Stir often over medium heat for about 10- 12 minutes. At this point they should look vibrant green and be cooked al dente. Test one; You want them tender, yet still just slightly crisp. Add spices and salt. Keep stirring and saute for 2 more minutes until the spices toast a little. Add the diced tomatoes and their juices and cook 2-3 more minutes, until the tomato juices begin to release. Don’t overcook or let the tomatoes get overly soft.
3. Taste and adjust salt and pepper. Add an extra drizzle of olive oil if you like.
4. Squeeze with lemon. Sprinkle with fresh parsley.
5. Serve as a healthy side or over rice for a simple meal.

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Notes

Okra is best eaten the day of but leftovers taste good too! Keeps 3 days in the fridge.

Nutrition

• Serving Size: 1 cup
• Calories: 130
• Sugar: 7.3 g
• Sodium: 413.7 mg
• Fat: 5.5 g
• Saturated Fat: 0.8 g
• Carbohydrates: 20.5 g
• Fiber: 5.5 g
• Protein: 4.1 g
• Cholesterol: 0 mg