BAMYA (Okra)

photo taken by Julia Frost, on October 13, 2011, CC licensing

- ½ kg of okra
- 3 large tomatoes, cored, seeded,peeled, then grated
- 1 onion, grated
- 1 cup olive oil
- 1 teaspoonful of sugar
- white wine vinegar
- salt
- lemon

Prepare a bowl of water with vinegar in it—around half and half. Peel the conic top of the okras but keeping the same shape (see picture). Lay the okra in the vinegar-water bowl one by one after you peel them. Let the okras wait in the vinegar-water for half an hour.

In the meantime, take the mixure of tomatoes and onions and boil them with the salt, sugar and lemon and cook the mixture for 5 minutes. Take the okras out of the bowl, drain them, and add to the mixture. Add enough hot water (which you have kept on a low simmer) to cover . After the water boils again, cook on a very small flame for 6 or 7 minutes.

This dish can be eaten hot or cold. In summer we eat this cold as an appetizer, and squeeze some lemon over it just before serving.

Sephardic or Askhenazi