Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Fresh young okra 1 lb Tomatoes; skinned sliced
3/4 lb Onion; sliced thickly Salt and black pepper
6 tb Olive oil 1 Lemon (juice only)
3 Garlic cloves; halved

Wash okra. Cut off any hard stems and dry okra thoroughly. Heat oil in
large saucepan and fry onions with the halved garlic cloves until slightly
soft, transparent, and golden. Add okra and continue to fry until slightly
softened. Add the sliced tomatoes and saute for a few min. longer. Season
to taste with salt and pepper. Cover with water, bring to a boil and simmer
until the okra is very tender, usually about 1 hour. Squeeze in the lemon
juice and cook for a further 15 min. (If using canned okra, cooking time
will be much shorter. Serve hot or cold. If to be served cold, allow to
cool in the saucepan before turning out into a serving dish. Recipe from "A
Book of Middle Eastern Food" by Claudia Roden. Alfred A. Knopf, 1972.
Posted by DEBORAH AKYUREK, Prodigy ID# DNJS60B.

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