Mediterranean Okra Stew (over Freekh).
My friend Suzanne has been supplying delicious okra in late summer, creating the good problem of finding new ways to cook it. This Mediterranean okra stew recipe is from the New York Times and makes a bonus amount of gravy which is a good thing, with a nice flavor balance. Serves 4 as a side dish or 2 as a main over rice or other grain.
Ingredients:
1 lb okra
Kosher salt
½ c red wine vinegar
3 T good olive oil
1 medium onion, peeled, cut in half lengthwise and sliced thin into half-moons
2 or more garlic cloves, chopped fine
1 jalapeño or other semi-hot pepper, seeded and chopped (optional)
½ pound tomatoes, seeded and chopped, or 8 oz canned crushed or chopped tomatoes
1 T tomato paste dissolved in ¼ c water
½ t ground allspice
½ t sugar
2 T lemon juice
2 T chopped parsley
Salt and pepper to taste
Method: trim stems, leaving the rest of okra whole, and place in a bowl. Toss with salt, then vinegar, then leave to macerate for half an hour and rinse. Heat oil in a medium saucepan and add onion and garlic and sauté till translucent; add drained okra and cook over low heat about 10 minutes till it softens somewhat. Add tomatoes, plus jalapeño if you like a bit of heat, and simmer till tomatoes break apart and reduce. Mix in tomato paste in water, allspice, sugar and lemon juice, Taste for seasoning and add salt and pepper as desired. Toss with chopped parsley just before serving.
Sounds like a great recipe. I often cook okra in a similar fashion without the vinegar. I use Worcestershire sauce in my recipe. I thought of it as a Cajun style food does the vinegar make it a Mediterranean dish?
I am going to try the Worcestershire sauce. Have some more okra now so will make the same recipe with that substitution, thanks.