Okra in Oil

Okra in Oil
Almost a Greek alphabet to the benefits from the undervalued okra, which take so long and so many years the remorse comments of the universe without complaint. Do not listen to the "malicious" who propagate that okra is "the shame of the vegetables" 😆🌿👌…
Just 350-400 calories -at most- have a portion of them, while breathing a hot pizza special you get 875! So do not listen to others' prejudices, cook this vegetable and enjoy it. We did not eat so much food as the taste buds of the palate dared to try and revise.
The process for their preparation, when okra is fresh, it is a little time-consuming, but this contributes to their delicacy and differentiates them from the frozen.
Easy, tasty and really healthy dish!

work: 45′ time: 3h:15′ easy:

Click with your mouse on the images to learn more.

Okra in Oil Okra in Oil

Announcement New Book Release

With great pleasure we inform you that issued the New Book of Kitchen Stories titled «Μεζέδες». It includes a collection of 45 savory recipes for easy and practical everyday food solutions but also quick finger foods for festive table or buffet.

Excerpt from the introduction:
«Αναρωτιέμαι συχνά που είναι το απόγειο της μαγειρικής. Είναι τα πιο φρέσκα υλικά, οι πιο πολύπλοκες γεύσεις είναι το καθημερινό ή το σπάνιο; Δεν είναι τίποτε απ΄όλα αυτά. Το απόγειο δεν είναι ούτε η κατανάλωση του φαγητού ούτε το μαγείρεμα, αλλά η προσφορά του φαγητού και η συντροφικότητα…»

Email Contact & orders: kitchenstories08@gmail.com or order online at amazon.

Ingredients (6 servings)

  • 1kg (2.2 lbs) fresh or frozen okra (depending on season)
  • 100g (3.5oz) olive oil
  • 3 large, dried onions
  • 4 cloves of large garlic
  • 1 carrot optional
  • 800g (1.8 lbs) fresh, ripe tomatoes
  • 3 bay leaves fresh or dried
  • a few syndried tomatoes
  • salt, pepper, turmeric, paprika, allspice
Choose to buy okra as small as possible. They are the best and the most tender. Wear plastic gloves and clean them, cut part of the stem without cutting the okra itself and see the seeds of. Wash them and in the last water we add a cup of vinegar. Drain them well and spread them over a shallow oven pan, sprinkle with a little vinegar and sprinkle with a little salt. Leave them in the sun for two hours.
In a saucepan pour the olive oil and onions cut into half moons to brown in a casserole until they shine with garlic sliced.
Add the sun-dried okra, carrot into rings, the crushed tomatoes and bay leaves. Salt and pepper the food with bacon, paprika and turmeric. Fill with water, water should cover the materials slightly.
Cover the saucepan and let the food on medium heat take a boil. We lower the temperature a little and let simmer for 20'-25 '. We do not mix. The food will boil, the okra will soften and the sauce will melt.
Towards the end of cooking, add homemade sun-dried tomatoes, stir carefully and let the food cook another 5′.
Traditional and favorite greens love the escort of our national cheese, so here a piece of real feta would be the ultimate combination.
Okra in Oil Okra in Oil Okra in Oil Okra in Oil Okra in Oil

Author Zambia G. Sifaki