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.
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.
© 2000 Frances Bissell. All rights reserved.