Okra in Tomato and Olive Oil

As well as being part of a meze table, this is an excellent dish to serve with grilled lamb cutlets or lamb kebabs. And you can, of course, use fresh okra, in which case it will not need soaking first; simply trim it and add it with the garlic.


  • 2 × 45 g (2 oz) packets dried baby okra (available from supermarkets and shops selling Mediterranean and Middle Eastern products – Cypressa brand)
  • 1 medium onion, peeled and thinly sliced
  • 6 tablespoons extra-virgin olive oil
  • 1 or 2 garlic cloves, peeled and crushed
  • 8 ripe tomatoes, peeled, seeded and chopped, or 1 × 400 g (14 oz) can chopped tomatoes
  • salt
  • pepper
  • fresh coriander


Rehydrate the okra according to the directions on the packet. Meanwhile, gently fry the onion in the olive oil until lightly browned. Stir in the garlic and add the drained okra. Cook for 5 minutes and stir in the tomato. Simmer gently for 20 minutes or so, season to taste, stir in some chopped coriander and add a few leaves on top just before serving.