Okra in Olive Oil
375gr frozen or tinned small Okra drained and rinsed
4 tablespoons chopped tinned Tomato or 1 diced medium Tomato
2 x 25ml Extra Virgin Olive Oil
1-1½ tablespoons of Lemon Juice
120ml of Hot Water
Pinch of Salt
How to prepare
This recipe makes 2 servings.
Add all the ingredients with the exception of 25ml of oil in a pan and cover.
Cook on a medium low heat for 15 minutes.
When ready pour the remaining oil on top.
Allow it to cool then spoon into a serving dish and refrigerate.
This dish is best eaten chilled or at room temperature.
The Turkish name for this dish is Zeytinyagli Bamya