![]() Cook for about 5-7 minutes or until the onion is soft and transparent. In the meantime, sauté the onion, chili flakes, and bay leaf in a another pan with 3 tablespoons of olive oil over medium heat. Remove from the heat after it becomes golden and slightly bruised. Panfry the okra in a skillet with 3 tablespoons of olive oil, salt, and a good grinding of black pepper over high heat for 10 minutes while stirring occasionally. Serve with white basmati rice or bread.ġ bag/ 400 gr./3 1/2 cups frozen okra, slightly thawedġ large onion or 3 small shallots, finely choppedġ/2 green chili, seeds and rinds removed, finely chopped, optionalĢ cups boiling (low-sodium) liquid beef/vegetable stock or waterġ. That said, this is a vegetarian recipe, but if you would like to make it meaty, add about 1 pound/ or 1/2 a kilo of chopped meat to the stew (after adding the tomatoes and stock/water) and simmer covered for 1 hour over low heat. While I have another recipe on this blog for okra stew, this one, which I have recently discovered through experimentation, resembles my grandmother Nema’s the most. Next to her old-fashioned stove you would always find a pile of her handmade pita, which she made particularly to dip into her delicious concoction. The aroma of sautéed onion, garlic, and warm spices marrying together in what would become the base of her stew was most alluring. ![]() ![]() It had to be one of her favorite dishes as it is the one that I remember her making most often. This okra stew, in particular, takes me back to my Palestinian grandmother’s Palestinian Amman kitchen. Such foods are capable of transporting us back in time and connecting us with loved ones in ways that may no longer be possible through other means. While I love developing new recipes with twists and fusions of flavors, there are times when traditional recipes, those that have been barely altered throughout the ages, become a necessity. ![]()
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