👨‍🍳 تعليمات

1. 1

   Prepare the okra: Wash the okra pods and pat them completely dry with paper towels. Trim off the stem ends, being careful not to cut into the pod itself, as this can release more slime. You can either leave the pods whole or cut them into 2-3 cm (1-inch) pieces. Place the prepared okra in a bowl and toss with the vinegar (or lemon juice) and a pinch of salt. Let it sit for about 15-20 minutes while you prepare the other ingredients. This step helps to reduce the natural sliminess.

   ⏱️ 20 minutes
2. 2

   Sauté the aromatics: In a large, wide pot or Dutch oven, heat about half of the olive oil (50 ml) over medium heat. Add the finely chopped onion and sauté until softened and translucent, about 5-7 minutes. Do not let it brown.

   ⏱️ 7 minutes
3. 3

   Add okra and tomatoes: Drain any excess liquid from the okra. Add the prepared okra to the pot with the softened onions. Stir gently to coat the okra with the oil. Cook for about 5 minutes, stirring occasionally, until the okra starts to soften slightly. Add the grated or chopped tomatoes, the remaining olive oil (50 ml), about 1/2 cup of water, salt, and freshly ground black pepper. Stir everything together gently.

   ⏱️ 10 minutes
4. 4

   Simmer until tender: Bring the mixture to a gentle simmer. Cover the pot and reduce the heat to low. Cook for 30-40 minutes, or until the okra is tender and the sauce has thickened slightly. Avoid stirring too vigorously, as this can break down the okra and release more slime. If the sauce becomes too dry, add a little more water.

   ⏱️ 30-40 minutes
5. 5

   Finish and serve: Once the okra is tender and the flavors have melded, stir in the chopped fresh parsley. Taste and adjust seasoning with salt and pepper if needed. Serve the Bamies Latheres warm, at room temperature, or even chilled. It is traditionally served as a meze (appetizer) or a light main course, often accompanied by crusty bread to soak up the delicious tomato-olive oil sauce.

   ⏱️ 5 minutes