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Greek Braised Okra With Tomato And Fresh Dill

Name: Greek Braised Okra With Tomato And Fresh Dill
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 500 g fresh okra, stems trimmed cone-shaped; 2 tbsp fresh lemon juice; 4 tbsp extra virgin olive oil; 1 large yellow onion, thinly sliced; 3 cloves garlic, sliced; 400 g crushed canned tomatoes; 3 tbsp fresh dill, chopped; 1 tsp salt

Tender whole okra braised gently in olive oil, garlic, and tomato sauce finished with aromatic fresh dill.

Prep: 15 min
Cook: 35 min
Total: 50 min

Technique to learn

Acid Maceration for Okra

Tossing fresh okra with citrus juice prior to cooking sets the exterior pectin, minimizing sliminess during braising.

Instructions

Step 1: Place the trimmed okra in a bowl, drizzle with lemon juice and half the salt, toss gently, and let sit for 15 minutes to reduce slime.
Step 2: Heat the olive oil in a wide shallow saucepan over medium heat.
Step 3: Add the sliced onion and garlic, cooking for 6 minutes until soft and translucent.

Step 4: Pour in the crushed tomatoes and remaining salt, stirring to combine with the onion mixture.

Step 5: Add the okra pods in a neat single layer, cover the pan, and reduce heat to low.

Step 6: Simmer gently without stirring for 25 minutes until the okra is tender, then sprinkle chopped dill over the top before serving.

Cooking tips

Trim okra stems carefully without cutting into the pod body to prevent natural juices from escaping.
Avoid stirring during braising; shake the pan gently to prevent breaking the delicate okra pods.
Original home-cooking adaptation inspired by Greek; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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