Wash okra. Cut off any hard stems and dry okra
thoroughly. Heat oil in large saucepan and fry onions
with the halved garlic cloves until slightly soft,
transparent, and golden. Add okra and continue to fry
until slightly softened. Add the sliced tomatoes and
saute for a few min. longer. Season to taste with salt
and pepper. Cover with water, bring to a boil and
simmer until the okra is very tender, usually about 1
hour. Squeeze in the lemon juice and cook for a
further 15 min. (If using canned okra, cooking time
will be much shorter. Serve hot or cold. If to be
served cold, allow to cool in the saucepan before
turning out into a serving dish. Recipe from "A Book
of Middle Eastern Food" by Claudia Roden. Alfred A.
Knopf, 1972. Posted by DEBORAH AKYUREK, Prodigy ID#
DNJS60B.
