serves
4
prep
10 minutes
cook
30 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
30
minutes
difficulty
Easy
level
Stream free On Demand
Lebanese
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 500 g okra, tops trimmed
- 125 ml (½ cup) olive oil
- 1 large brown onion, diced
- 5 garlic cloves, chopped
- 2 tbsp tomato paste
- 3 large tomatoes, roughly chopped
- 2 sun-dried tomatoes, finely chopped (optional)
- ½ tsp ground cinnamon
- salt and pepper, to season
- ¼ cup finely shredded coriander
- Lebanese breads, to serve
Serves 4 as part of a spread
Instructions
- Using a small sharp knife, make a few small incisions in each okra. Heat a large frying pan over medium–high heat. Add the olive oil, fry the okra until softened, then remove from the pan. Add the onion and garlic to the pan and fry until lightly browned and fragrant.
- Add the tomato paste, tomatoes, sun-dried tomatoes and cinnamon and fry for about 10 minutes or until the tomato mixture has thickened. Season with salt and pepper and stir through the okra. Cover and cook over medium heat for another 10 minutes or until the okra has softened. Scatter with coriander and serve with Lebanese bread.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Lebanese
