Okra with tomatoes and mint recipe
- Cuisine: Lebanese
- Serves 4
Known as bamia in the Middle East, okra in this region is commonly cooked with lamb and tomatoes until soft. This dish substitutes chicken for lamb, and is served in Lebanese flatbread.
Ingredients2 x 200g chicken breasts, trimmed
80ml (⅓ cup) olive oil
1 onion, thinly sliced
2 garlic cloves, thinly sliced
300g okra, trimmed, cut on the diagonal
250g cherry tomatoes, halved
1 vine-ripened tomato, cut into 1cm pieces
¼ cup mint leaves, chopped
1 tbsp chives, finely chopped
Lebanese flatbread, natural yoghurt and lemon wedges, to serve
PreparationCoat chicken with 1 tbsp oil and season with salt and pepper. Heat a frying pan over medium heat. Cook chicken for 6 minutes each side or until cooked through. Transfer to a plate, rest for 5 minutes, then thickly slice.
Wipe pan clean and heat remaining 60ml oil over medium heat. Cook onion and garlic for 5 minutes or until light golden. Add okra and cook, stirring occasionally, for 3 minutes or until it starts to soften. Stir in tomatoes and cook for 5 minutes or until softened. Remove from heat and stir in mint and chives. Season.
Wrap okra mixture in flatbread with chicken and yoghurt, and serve with lemon wedges.
As seen in Feast magazine, Issue 5, pg151.
Photography by Janyon.
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… and keep rust at bay
Like all cast-iron cookware, potjie are prone to rust. When you’ve finished cooking in your potjie, rinse it with boiling water and little or no detergent, then dry and wipe the inside lightly with olive or vegetable oil.
A French stew of meat, poultry or fish. The term is also used to describe a sauce.