Today I’m sharing a third and final recipe from my Modern Flavours of Arabia review – Okra and Sautéed Tomatoes or Bamia bil zeit.
Okra is not something I’ve cooked with before. As I’m always looking to explore new ingredients, I immediately wanted to try this recipe.
Now that I have, I want more okra! I can’t wait to try out some of these other creative okra recipes.
Okra, sometimes referred to as “lady’s fingers” is a flowering plant from the mallow family, with the edible part of the plant being the seed pod. Available in both green and a dark red colour, okra is low in calories, with only 30 cal per 100 g.
It also contains no saturated fats or cholesterol, is a rich source of dietary fiber and is high in vitamin C and vitamin k.
When cooked, okra releases a sticky substance, sometimes referred to oh so enticingly as slime or goo, that can be used to thicken soups and stews.
This recipe contains a good deal of garlic, which I adore, but surprisingly when I tasted the finished dish it didn’t taste anywhere near as garlicky as I expected.
And as per the suggestion in the book, it does taste better the next day when the flavors have had a chance to develop.
So tell me, what’s your favorite okra recipe.
Okra & Sautéed Tomatoes
- Place a large frying pan over a medium heat and add the olive oil and garlic and sauté until the garlic is soft. Add the okra and cook for 5 minutes, stirring gently, so as not to break. Add the chopped tomatoes, unpeeled cloves of garlic, cinnamon, allspice, sugar, salt and pepper and reduce to a simmer. Cover and leave to cook for 15 minutes .
- Serve cold or at room temperature.