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.
Ingredients
Units
- 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)
Instructions
- 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.
- 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.
- Taste and adjust salt and pepper. Add an extra drizzle of olive oil if you like.
- Squeeze with lemon. Sprinkle with fresh parsley.
- Serve as a healthy side or over rice for a simple meal.
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