"| MEDITERRANEAN OKRA PLATTER |
Hello!! What have you been up to? Making plans for the new year? Today I have cooked a lot of food and working on some new recipe ideas. So very enjoyable for me! Sharing this delicious Mediterranean platter of vinegar soaked organic okra in tomato sauce. I served this with a colourful Greek salad of organic lettuce, peppers, olives and feta alongside creamy hummus, pita bread and olive oil! This was so yum!! Found the recipe for the Mediterranean okra online @newyorktimestaste and it was a good change of eating okra. Usually I only make okra Indian style. Wishing you a wonderful day! Chloe @the_smallseed_ do you think this would be considered as a platter for your #tssplatterparty?"
Mediterranean Okra Platter
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Recipe Intro From meghnas_
This is one delicious way of making okra.
Mediterranean Okra Stew
adapted from the New York Times (https://cooking.nytimes.com/recipes/1013832-mediterranean-okra-and-tomato-stew)
Ingredients
2 pounds small okra
Salt
1/2 cup cider vinegar
1 tbsp extra virgin olive oil
2 medium onions, cut in half lengthwise then sliced thin across the grain
3 to 4 garlic cloves to taste, minced
1 pound tomatoes, preferably plum tomatoes, seeded and grated, or else peeled, seeded and chopped; or 1 14-ounce can, with juice
Freshly ground pepper
1 tablespoon tomato paste diluted in 1/2 cup water
1 teaspoon cinnamon
1 tablespoon coconut sugar
2 to 4 tablespoons fresh lemon juice, to taste
1/4 cup finely chopped parsley
Method
Trim the stems off the okra, and place in a large bowl. Salt generously, douse with the vinegar and let sit for 30 minutes to an hour. Drain the okra, and rinse thoroughly.
Heat the olive oil over medium heat in a large, lidded skillet or casserole. Add the onions. Cook, stirring, until tender, about five minutes. Add the okra, and cook, stirring, for about three minutes until the edges begin to color. Add the garlic, stir together for about half a minute until fragrant. Stir in the tomatoes. Bring to a simmer, and cook, stirring often, until the tomatoes have cooked down a bit and smell fragrant, about 10 minutes. Add salt and pepper to taste.
Stir in the dissolved tomato paste, allspice and sugar. Add water if necessary to just cover the okra. Bring to a simmer, cover and reduce the heat to low. Simmer 45 minutes until the okra is very tender. Add the parsley and lemon juice, and simmer another five minutes. Taste and adjust salt. Remove from the heat, and serve hot, warm or at room temperature.