Syrian Okra with Olive Oil

By December 27, 2012


  • 1/3 cup olive oil
  • 1 tsp pomegranate juice
  • ½ lb Okra, ½ inch slices
  • ½ tsp honey
  • ½ small onion, finely sliced
  • 2 Tbsp lemon juice
  • 10 cloves garlic, peeled
  • 4 Tbsp finely chopped cilantro
  • 3 Roma tomatoes, chopped
  • 2 Tbsp water

Instructions: Heat oil in a large saucepan over high heat until smoking.  Make sure the okra is patted dry before adding to hot oil.  Cook until okra is golden crispy on all sides, 3-4 min. Remove okra with slotted spoon and drain on paper towel.  Reduce heat to medium.  In the same oil cook onion and 7-8 cloves garlic until soft, 8-10 min, stirring.  Stir in cooked okra, tomatoes, both juices, honey and a bit of salt.  Cook covered, until at a hard boil, 8-10 min.  Meanwhile, in a mortar or food processor combine remaining garlic, cilantro and 1 tsp salt to form a pesto.  Stir this into the okra with the water, reduce heat to low and simmer, without stirring until mixture thickens, about 20 minutes.  Serve at room temperature with couscous.  Serves 2

Abundant Harvest Organics Products found in this recipe: Tomatoes, Garlic, Onions, Cilantro, Okra