A summer-table favorite in Jordanian cuisine, this olive oil okra dish simmers gently in tomato sauce spiced with hot red pepper. It is a light, spicy dish served cold.
Soak the okra in vinegar water for 15 minutes, then rinse and dry it.
Sauté the onion and garlic in olive oil. Add the tomato and red pepper and simmer for 10 minutes.
Add the dried okra to the sauce, then add the salt and lemon juice. Cover the pot and cook over low heat for 25 minutes.
When washing the okra, do not trim the stems too short, or the pods may open during cooking and become slimy. Allergen-free.
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