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Yapay Yemek

Olive Oil Okra with Sour Flavor

Traditional olive oil okra dish flavored with lemon and sumac, with minimal mucilaginous texture.

Prep
15 min
Cook
30 min
Time
45 min
Servings
4
Calories
180
Level
Easy
Heat
Gentle heat
Region
trk
Olive Oil Okra with Sour Flavor
Shopping list
Servings4
Measures

1 cup is 200 ml. 1 tea glass is 100 ml. 1 tablespoon is 15 ml. 1 dessert spoon is 10 ml. 1 teaspoon is 5 ml.

Ingredients

  • 500 grams fresh okra
  • 1 large onion
  • 2 tomatoes
  • 3 cloves garlic
  • 1/2 tea glass olive oil
  • Juice of 1 lemon
  • 1 teaspoon tomato paste
  • 1 teaspoon granulated sugar
  • 1 teaspoon sumac
  • 1 teaspoon salt

Calories are an editor’s estimate per serving, not a lab measurement.

Method

  1. 1

    Trim the stems of the okras in a conical shape without exposing the seeds inside.

  2. 2

    Soak the washed okra in water mixed with lemon juice for 15 minutes and drain.

  3. 3

    Sauté finely chopped onions and garlic in olive oil in a wide pan until translucent.

  4. 4

    Add tomato paste and diced tomatoes, sauté for 2-3 minutes.

  5. 5

    Arrange the drained okra in the pan, top with sugar, salt, sumac, and hot water.

  6. 6

    Simmer on low heat without stirring until the okra is tender, about 25-30 minutes.

Note. Never stir with a metal spoon to prevent sliminess; gently shake the pot instead.

Questions

How to prevent okra from becoming slimy?

Avoid cutting too deep into the pods, add lemon juice, and do not stir while cooking.

Should it be served hot or cold?

Like most olive oil dishes, okra is best served cold at room temperature or chilled.

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