TURKISH OKRA AND TOMATO WITH OLIVE OIL

Fresh okra requires several washings and rinsing before and after soaking with vinegar. If you are using frozen ones, go directly to the next steps. While munching this zesty salad, there is no single trace of slime, and each bite is really awesome.

Servings: 8

Ingredients

  1. 1/2 pounds fresh or frozen okra Juice of 1/2 lemon
  2. coarsely chopped large onion
  3. tablespoons of olive oil

1 large peeled and cubed ripe tomato

3 tablespoons sugar

1/2 teaspoon black pepper

3 teaspoons salt

1/3 cup extra virgin olive oil

Directions

Prepare fresh okra by trimming the rough stems from the tip of the pods. Remove and discard the thin membrane that covers the end of stems.

Wash the okra several times in a colander under ice cold water. Drain and soak in 1 cup vinegar for half an hour. Wash again to remove the vinegar and repeat once.

If you are using frozen okra, use it without doing this process.

Heat in a medium saucepan, two tablespoons of olive oil and sauté the onions until fragrant and tender. Stir-fry the okra and tomatoes.

Stir in lemon juice, sugar, salt and pepper and slowly turn with a wooden spoon. Pour the water and bring okra to a boil. Cover and gently simmer the okra until very tender and the water has almost evaporated.

Turn off heat and let the saucepan cool down. Pour the okra into a serving platter.

Garnish with 1/3 cup olive oil. Serve immediately or serve cold. Enjoy!

Nutritional Information: 180 calorie; 13 g fat (2 g saturated fat); 0 mg

cholesterol; 884 mg sodium; 16 g carbohydrate; 5 g dietary fiber; 3 g protein.

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