Name: Sephardic Stewed Okra with Tomatoes and Onions
Yield: Serves Four to Six
Ingredients: 90–120 ml/6–8 tbsp olive oil; 800 g/1¾ lb okra; 90 ml/6 tbsp chopped fresh coriander (cilantro) leaves; 5–8 garlic cloves, roughly chopped; 2 onions, thinly sliced; pinch of ground cinnamon; 1 kg/2¼ lb fresh tomatoes, diced or 400 g/14 oz can tomatoes plus 30–60 ml/2–4 tbsp tomato purée (paste); 1.5–2.5 ml/¼–½ tsp ground cumin; 1 lemon, to serve; salt and ground black pepper; 5 ml/1 tsp sugar, or to taste; cayenne pepper; pinch of ground cloves

Preparation info

Serves
Four to Six

Difficulty
Easy

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

The spicy, fragrant flavours of Yemen, Iraq and India are all delicious with tomato simmered Okra. This dish is good eaten warm or cool.

Ingredients

90–120 ml/6–8 tbsp olive oil
2 onions, thinly sliced

Method

Heat about half the oil in a pan. Add the onions, garlic and half the coriander and fry for about 10 minutes until the onions are softened and turning brown.
Add the okra to the onions and stir-fry for 2–3 minutes.
Add the t