Best 5 Mediterranean Okra And Tomato Stew Recipes

OKRA STEW

Steps:

• In a heavy bottomed saute pan over medium-high heat, heat 1 tablespoon olive oil, add the beef and cook for 4-5 minutes without touching. Flip over and cook for an additional 4-5 minutes. Set the beef aside
• In the same pan, add the remaining olive oil along with the garlic, cilantro and onions and cook until soft and fragrant, about 2 minutes.
• Add the frozen okra, salt, pepper and 7 Spice to the garlic cilantro mixture and stir well, coating the okra with the mixture and breaking up the frozen okra. Cook the okra, stirring occasionally until the okra is fully cooked, about 10 minutes.
• Add the tomato paste, fresh cut tomatoes and 4 cups of water to the pan. Then return the beef tips, and mix to incorporate everything together. Lower heat to low and simmer covered for 15 minutes until sauce thickens.
• Serve over traditional Arabic rice pilaf and sprinkle fresh cilantro for garnish.

MEDITERRANEAN OKRA AND TOMATO STEW

Steps:

• Trim the stems off the okra, and place in a large bowl. Salt generously, douse with the vinegar and let sit for 30 minutes to an hour. Drain the okra, and rinse thoroughly.
• Heat the olive oil over medium heat in a large, lidded skillet or casserole. Add the onions. Cook, stirring, until tender, about five minutes. Add the okra, and cook, stirring, for about three minutes until the edges begin to color. Add the garlic, stir together for about half a minute until fragrant. Stir in the tomatoes. Bring to a simmer, and cook, stirring often, until the tomatoes have cooked down a bit and smell fragrant, about 10 minutes. Add salt and pepper to taste.
• Stir in the dissolved tomato paste, allspice and sugar. Add water if necessary to just cover the okra. Bring to a simmer, cover and reduce the heat to low. Simmer 45 minutes until the okra is very tender. Add the parsley and lemon juice, and simmer another five minutes. Taste and adjust salt. Remove from the heat, and serve hot, warm or at room temperature.

MEDITERRANEAN-STYLE OKRA RECIPE

Steps:

• Heat the olive oil in a large skillet (or pan with a lid) over medium-high until shimmering but not smoking. Lower the heat to medium and add the onions, garlic and chopped jalapeno peppers. Cook for 4 to 5 minutes stirring regularly (do not let the garlic burn, if needed adjust heat).
• Add the okra and sautee for 5 to 7 minutes over medium-high heat.
• Season with kosher salt, black pepper and spices. Toss to coat.
• Add the crushed tomatoes and water. Stir to combine. Add the tomato slices on top. Bring to a boil, then turn the heat to low and cover most of the way (leave a little opening at the top). Let the okra simmer on low heat for 20 to 25 minutes or until the okra has softened. Uncover and add juice of ½ lime (more to your liking).
• Remove from heat and serve over rice or with warm pita bread.

OKRA, ONION AND TOMATO STEW

Steps:

• In a large saucepan heat 1 tablespoon olive oil. Add 1/2 the okra and saute until lightly seared, about 2 to 3 minutes. Season with salt and pepper. Reserve. Reheat pan, add 1 tablespoon olive oil and repeat with remaining okra. Reserve. In a heavy gauge saucepan heat remaining 1/4 cup olive oil and add onions. Season with a pinch of salt and cook until soft and translucent, about 8 to 10 minutes. Stir in garlic. Turn heat to medium and cook onions until lightly caramelized, about 2 more minutes. Add dry oregano and Aleppo, stir and cook for 1 minute. Add tomatoes, lower heat and cook for 5 to 6 minutes. Add seared okra and stir to combine. Add Herb Tea. Simmer on low heat for 15 to 20 minutes. When okra is slightly tender, fold in olives, parsley and olive oil. Adjust seasoning and serve.

SLOW COOKER MEDITERRANEAN STEW

Steps:

• In a slow cooker, combine butternut squash, eggplant, zucchini, okra, tomato sauce, onion, tomato, carrot, broth, raisins, and garlic. Season with cumin, turmeric, red pepper, cinnamon, and paprika.
• Cover, and cook on Low for 8 to 10 hours, or until vegetables are tender.