Syrian Okra with Olive Oil

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 2
  • 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

View full nutritional breakdown of Syrian Okra with Olive Oil calories by ingredient


Introduction

This recipe was adaped from Clifford A. Wright's Mediterranean Vegetables and found at TdWilleyFarms.com. This is a wonderfully flavorful dish that can be served as a side or with couscous for a light meal. This recipe was adaped from Clifford A. Wright's Mediterranean Vegetables and found at TdWilleyFarms.com. This is a wonderfully flavorful dish that can be served as a side or with couscous for a light meal.
Number of Servings: 2

Ingredients

    1/4-1/3 c olive oil
    1/2 lb okra, 1/2" slices (PAT DRY)
    1/2 small onion, finely slice
    10 cloves garlic, peeled
    2-3 Roma tomatoes, chopped
    1 tsp pomegranate juice
    1/2 tsp honey
    2 Tbls lemon juice
    4 Tbls cilantro, finely chopped
    2 Tbls water

Directions

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.