Olive oil dishes
This Syrian-style olive oil dish is made by combining air-fried okra with a garlicky tomato sauce and seasoning it with pomegranate molasses. It is served cold and can also be enjoyed as a late-night snack.
Trim the stems of the fresh okra into a cone shape and rinse it.
Toss the okra with olive oil and arrange it in the air fryer basket. Air-fry at 190°C / 375°F for 12 minutes, shaking the basket occasionally. If you do not have an air fryer, roast it in an oven preheated to 190°C / 375°F for the same amount of time.
Sauté the onion and garlic in olive oil for 5 minutes. Add the tomato and salt, then cook for another 8 minutes.
Mix the cooked okra with the tomato sauce and add the pomegranate molasses and lemon juice. Chill in the refrigerator for at least 20 minutes and serve cold.
When trimming the okra stems into a cone shape, take care not to pierce the seed pod; otherwise, the okra may become slimy as it cooks. This recipe contains no allergens.
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