Stewed okra

Stewed okra

Bamya yahnisi

By
From
Eat Istanbul
Serves
4
Photographer
David Loftus

A lot of people don’t like the flavour or texture of okra but I guarantee this recipe will convert them to the tender vegetable. This way of preparing them before cooking ensures that they do not become slimy, which is when they can be off-putting.

Ingredients

Quantity Ingredient
500g okra
50ml white wine vinegar
100ml extra virgin olive oil
2 garlic cloves, peeled and finely chopped
3 onions, peeled and roughly chopped
1 teaspoon dried oregano
2 tablespoons fresh flat-leaf parsley, finely chopped, including stems
400g tinned chopped tomatoes
or 2 large ripe tomatoes, peeled and roughly chopped
1 lemon, juiced
2 tablespoons granulated sugar
sea salt
freshly ground black pepper

Method

  1. Cut the narrow stem off each okra, then carefully trim the base of the stalk with a small, sharp knife in the shape of a cone – avoid cutting into the flesh itself. Wash and drain the okra in a colander. Put them in a bowl with the vinegar and 1 tablespoon sea salt, mix thoroughly with your hands and leave for 30 minutes. Drain the okra in the colander under running cold water when ready to use.
  2. Heat the olive oil in a large frying pan over medium heat and sauté the garlic, onions, oregano and parsley until softened and golden brown or for about 8–10 minutes. Add the tomatoes and continue to cook for 5 minutes.
  3. Add the okra, lemon juice and sugar and season generously with sea salt and freshly ground black pepper. Stir well and pour enough water to just cover the mixture. Make a ‘cartouche’ by cutting out a circle of greaseproof paper the same diameter as the saucepan. Lay the cartouche over the mixture in the pan, put the lid on, lower the heat and cook for 30 minutes.
  4. Remove the lid and cartouche, lower the heat and simmer for a further 15 minutes or until the okra are tender and the sauce has thickened. Leave to cool slightly and serve warm.
Tags:
Istanbul
Turkey
Turkish food
Middle Eastern
Andy Harris
David Loftus
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