Okra with Yogurt-Harissa Oil
To honor Sara, I’m posting a recipe inspired by Joudie Kalla’s Palestine on a Plate, my go-to cookbook for Palestinian food. Kalla’s recipe for Bamya bil Zeit (Okra with Olive Oil) is the real thing. Whatever Sara Idan was eating in Jerusalem must have tasted something just like it. If you want it, buy the book.
Ingredients
- 1 onion
- 3 cloves garlic
- 1 c fresh or canned tomato chopped
- 1 T tomato paste
- 1 1/2 pounds okra (circumcise just a bit of the stem end, not enough to expose the seeds)
- ½ c extra virgin olive oil
- 1 T ground coriander
- 1 bay leaf
- salt and pepper
Topping
- 1/4 c olive oil
- 1 t prepared harissa
- 1/2 c yogurt
- 1/2 c chopped fresh cilantro or parsley
Instructions
- Mix all okra ingredients in a casserole, add 1- 1/2 cups water or broth and bake in a covered casserole for about an hour.
- Blend oil and harissa.
- Thin yogurt with a little water.
- Remove okra from oven and uncover.
- Drizzle with yogurt, then with harissa oil, and sprinkle with chopped cilantro or parsley.
Tried this recipe?Let us know how it was!
