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, in fact I’d never tried okra before either. As I’m always looking to explore my culinary tastes that immediately drew me to wanting to try this recipe.
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 flavours have had a chance to develop.
By the way, don’t forget to enter my Modern Flavours of Arabia giveaway for your chance to win this beautiful cookbook.
So tell me, have you tried okra?
- 10 cloves of garlic, finely sliced
- 4 tbs of extra virgin olive oil
- 400g of okra
- 6 tomatoes, chopped
- 1 head of garlic, cloves separated and unpeeled
- 1 tsp of cinnamon
- ½ tsp of allspice
- 2 tbs sugar
- salt and pepper to taste
- 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.