Zeytinyagli Bamya Okra In Olive Oil Recipes

ZEYTINYAGLI BAMYA - OKRA IN OLIVE OIL

Zeytinyagli Bamya - Okra in Olive Oil image

This Turkish recipe, layering onion, tomato and okra, is served at room temperature. To prevent the slimey texture, the Turkish way of trimming okra is to snip off the stem end and with a sharp knife and go around the snipped end removing just the outer edge, taking care not to cut too much. It will be a bit angled at the end, similar to a pencil end, but less pointy. The recipe is based on one posted in the Seasonal Cook in Turkey blog.

Provided by PanNan

Categories Turkish

Time 50m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

1 lb okra, trimmed
2 onions, sliced 1/4-inch thick
2 large tomatoes, skinned and sliced 1/4-inch thick
2 lemons
1 tablespoon sugar
1 tablespoon salt
1/4 cup olive oil

Steps:

Prepare the okra, wash and place in a bowl with the juice of 1 lemon and cover with cold water. Set aside.
Using a shallow, wide pan, arrange the onion slices on the bottom. On top of the onion slices, place half the tomato slices.
Drain the okra and arrange them carefully on top of the tomatoes.
Place the remaining tomato slices over the okra and add the salt, sugar, olive oil and the juice of the second lemon. Place a dish on top to weigh it down so that they acquire the slightly flattened traditional shape.
Cover with a lid and cook over a gentle flame for about 30 minutes Taste to make sure the okra is soft. Let cool in the pan, remove the plate and if possible, serve from that pan to keep the shape.

Nutrition Facts : Calories 106.8, Fat 7, SaturatedFat 1, Sodium 880.4, Carbohydrate 11.2, Fiber 3.2, Sugar 5, Protein 2

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