Many vegetables like zucchini, green beans, broad beans, spinach and Swiss chard can be made the same way, with or without the tomatoes. Have plenty of pita bread to use to pinch and grab morsels of the bamia. It also makes a great vegetable side dish, hot or cold, next to grilled lamb or chicken.
SERVINGS: 4
INGREDIENTS:
- 10 cloves garlic, finely sliced
- ¼ cup extra virgin olive oil
- 1 package (14 oz) frozen baby okra
- 6 tomatoes, chopped
- 1 head of garlic, cloves separated, unpeeled
- 1 tsp cinnamon
- ½ tsp allspice
- 2 Tbsp sugar
- Salt and pepper
INSTRUCTIONS:
- Quickly rinse the frozen okra in cold water to remove any ice crystals.
- Place a large frying pan on medium heat and sauté the sliced garlic with the olive oil until soft.
- Add the okra to the pan and sauté together for 5 minutes.
- Pour in the chopped tomatoes and add the unpeeled garlic cloves. Gently stir, being careful not to break the okra.
- Season the mixture with cinnamon, allspice, sugar, salt, and pepper. Reduce the heat to a simmer.
- Cover the pan and let the ingredients cook together for 10-15 minutes. The tomatoes will release their juices, creating a sauce, and the okra will also release some of its juices, helping to thicken the sauce.
- Turn off the heat and allow the mixture to cool completely.
- Serve the okra dish cold or at room temperature. It can also be refrigerated and enjoyed the next day, as the flavors develop further over time.
