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Israeli Okra

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Israeli Okra
Israeli Okra, Galileat cooking class
Servings
Ingredients
  • 2.25 pound fresh okra
  • 6 T olive oil
  • 1 onion, minced
  • 1 tsp minced garlic (~2 cloves)
  • 2 tomatoes, grated
  • 1 T organic tomato paste
  • 1/2 tsp salt
  • 1/2 tsp paprika
  • 1/2 tsp cumin
  • 1 tsp baharat spice blend (link to recipe in recipe notes below)
  • 1/2 tsp red pepper flakes (optional for spice)
  • pinch cayenne (optional for spice)
Servings
Ingredients
  • 2.25 pound fresh okra
  • 6 T olive oil
  • 1 onion, minced
  • 1 tsp minced garlic (~2 cloves)
  • 2 tomatoes, grated
  • 1 T organic tomato paste
  • 1/2 tsp salt
  • 1/2 tsp paprika
  • 1/2 tsp cumin
  • 1 tsp baharat spice blend (link to recipe in recipe notes below)
  • 1/2 tsp red pepper flakes (optional for spice)
  • pinch cayenne (optional for spice)
Israeli Okra, Galileat cooking class
Instructions
  1. Rinse okra then slice off the top and bottom tips of each piece.
  2. Add the minced onion to 2T of olive oil in a large pot and saute, over medium high heat, stirring frequently, for about 5 minutes until softened and starting to caramelize.
  3. When the onions are cooked, add the minced garlic to the pan and saute for another minute until fragrant.
  4. Add additional 2T olive oil and half of the okra to the pan, stir. Fry the okra for 8 minutes until it starts to soften.
  5. Remove the okra, heat additional 2T olive oil and saute the second half of the okra.
  6. After the second batch has sauted for 8 minutes, return the first batch of sauted okra to the pan, together with the grated tomatoes and cook together for 5 minutes.
  7. While okra cooks, in a medium bowl whisk together 1 1/2 cups hot water, 1T tomato paste, 1/2 tsp salt, 1/2 tsp paprika, 1/2 tsp red pepper flakes and 1/4 tsp cayenne. **Note: Both the red pepper flakes and cayenne add heat; if you are spice sensitive, omit the pepper flakes and start with just a pinch of cayenne, then add more to taste as desired.
  8. Pour the tomato mixture evenly over the top of the okra. Cover and bring to a boil.
  9. Reduce heat to a simmer. Let the okra cook for about 10 minutes, stirring occasionally.
  10. At the end of cooking, your tomato sauce should have reduced and thickened. If there is a lot of liquid in the pan, remove the lid and turn up the heat to a high simmer till the sauce has reduced (careful, don't let it burn!). Add more salt or spice to taste, if desired.
Recipe Notes

Link to Baharat spice blend recipe here.

**Recipe courtesy of Galileat cooking school in Israel.

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