Vegetables and greens are the core of the Mediterranean Diet in Cyprus. In this Cypriot recipe, okra is cooked until tender with a savory and sweet combination of apricots and tomatoes.
2 ¼ pounds fresh okra pods
¼ cup vinegar, such as white vinegar
1 tablespoon olive oil
2 onions, sliced
2 ¼ pounds ripe tomaotes, chopped
12 fresh apircots (12 dried apricots may be substituted), chopped
Freshly ground pepper and coarse salt, to taste
1. Wash the okra pods and dry on a kitchen towel. Carefully trim away the stems, cutting in a circular motion so that the okra still has a conical shape.
2. Place the prepared okra in a large bowl, and add the vinegar and a pinch of salt. Mix well. Spread on a tray and let the okra dry for 30 minutes (in the sun, if you can.)
3. In a large skillet over medium heat, heat the olive oil. Add the sliced onions and saute until translucent. Add the okra and cook for 5 minutes, stirring occasionally. Carefully mix in the chopped tomatoes and apricots. Sprinkle with salt and pepper to taste. Cover the skillet, leaving the lid slightly ajar. Cook for 15 minutes until tender.
Recipe from Cyprus Food Treasures by Marilena Joannides, copyright 2017. Published by Marilenio Ltd., Nicosia, Cyprus. Stock photo by Andy Whiskey on Unsplash.
Leave a comment