Syrian Okra with Olive Oil
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
Directions
1/4-1/3 c olive oil1/2 lb okra, 1/2" slices (PAT DRY)1/2 small onion, finely slice10 cloves garlic, peeled2-3 Roma tomatoes, chopped1 tsp pomegranate juice1/2 tsp honey2 Tbls lemon juice4 Tbls cilantro, finely chopped2 Tbls water
Heat olive oil in lg saucepan over high heat until smoking. Add DRY okra to hot oil. Cook until okra is golden crispy on all sides, 3-4 minutes. Remove okra with slotted spoon & drain on paper towels. Reduce heat to medium. In the same oil, cook onion & 7-8 cloves of garlic til soft, 8-10 mins stirring. Stir in cooked okra, tomatoes, juices, honey & pince of salt. Cook, covered, til bubbling hard, 8-10 mins. In food processor pulse remaining garlic & cilantro to form a pesto. Stir thisinto the okra with the water, reduce heat to low & simmer, w/o stirring, til mixture thicken, about 20 mins. Serve at room temperature w/couscous. Serves 2.
Number of Servings: 2
Recipe submitted by SparkPeople user CCP2911.
Number of Servings: 2
Recipe submitted by SparkPeople user CCP2911.
Nutritional Info Amount Per Serving
- Calories: 329.9
- Total Fat: 27.7 g
- Cholesterol: 0.0 mg
- Sodium: 22.6 mg
- Total Carbs: 20.9 g
- Dietary Fiber: 4.7 g
- Protein: 4.3 g
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