Zeytinyağlı Bamya

braised okra and vegetables

Here is another #Zeytinyağlı dish that is perfect for a light meal or #meze. Its perfect room temperature or cold as well as warm with pilaf. The key is to soak the okra in water with a bit of vinegar to improve the texture.

Here is what you need:

prep time: <30 mintutes

cook time: <30 minutes

soaking time: 1 hr

serves: 4-6 with other dishes

1/2 lb. fresh okra

1 small white onion, diced

1 tomato, chopped

3 cloves garlic, sliced

2 tsp thyme

1 tsp. dried marjoram

1 tsp. dried oregano

1/4 c olive oil

1 lemon, juiced

1/4 c cider vinegar, for soaking

salt and pepper to taste

1. start by soaking okra in 2 litres of water with the vinegar added for an hour to get rid of the sliminess - drain

2. in a pot with a tight fitting lid, fry onions and garlic in the olive oil. add Okra, tomato, spices and lemon juice

3. cook on low for 30 minutes until okra is tender, turn off heat and let sit covered until room temperature

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