Reader's Digest Mediterranean Cookbook/Tess Mallos 1996

Braised Okra with Tomatoes (Marak Matisha Bil Melokhias)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
450g/1 lb fresh okra 125 ml/4 fl oz distilled white vinegar 3 tablespoons olive oil
1 large onion, sliced 2 cloves garlic, chopped 2x400g/14 oz cans chopped tomatoes
2 tablespoons chopped parsley 1 teaspoon paprika salt and freshly ground black pepper
extra chopped parsley, to serve



1 Wash the okra and trim the stalks the but do not remove the cone-shaped tops. Place the okra in a bowl, pour over the vinegar and turn to coat. Leave to stand for 20 minutes. Drain, rinse them well and dry gently with a clean cloth.
2 Heat the oil in a saucepan. Add the onion and garlic and cook gently for about 10 minutes, until the onion is transparent. Add the tomatoes, parsley, paprika, and salt and pepper to taste. Simmer over a medium-low heat for about 20 minutes, stirring occasionally, until thick. Add the okra, cover and simmer them gently over low heat for about 20-25 minutes, until tender. Transfer carefully to a serving dish and sprinkle with extra chopped parsley. Serve hot or at room temperature.

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