Nawal’s Bamia

Okra in Tomato Sauce

Preparation info
    • Difficulty


Appears in
The Galilean Kitchen

By Ruth Nieman

Published 2017

  • About


  • 500 g okra, fresh or frozen


For the tomato sauce

  • peel & chop the tomatoes & put into a bowl, then add 1 teaspoon of salt & leave in the bowl for 20-30 minutes, to allow the salt to draw out the juices from the tomatoes
  • rinse the okra & slice off the tops & bottoms of each, unless cooking frozen okra
  • heat the olive oil in a pan over a medium to high heat