Okra Recipe Recipe
This Okra Recipe is infused with flavors of the Middle East. It's my Egyptian father's recipe made with onion, garlic, tomatoes and flavorful Middle Eastern Spices.
How to Make the Best Okra Recipe
This Egyptian-style okra recipe brings the vibrant flavors of the Middle East to your dinner table. Infused with aromatic coriander and cumin, tender okra is sautéed with sweet onions, fragrant garlic, and juicy tomatoes for a dish that’s both healthy and incredibly flavorful.
The key to perfect okra is cooking it just right—you want it tender but still slightly crisp, with a vibrant green color. The toasted spices add depth and warmth, while the fresh tomatoes bring brightness and acidity. A squeeze of lemon at the end ties everything together and elevates the dish to something truly special.
Whether you serve this as a side dish alongside grilled meats or over a bed of fluffy rice for a simple vegetarian meal, this okra recipe is sure to become a family favorite. It’s quick to prepare, packed with nutrients, and delivers authentic Middle Eastern flavors in every bite.
Okra Recipe
This Okra Recipe is infused with flavors of the Middle East. It's my Egyptian father's recipe made with onion, garlic, tomatoes and flavorful Middle Eastern Spices.
Ingredients
Main Ingredients
Garnish
Instructions
Preparation
- Wash and dry okra. Dry well. Cut both ends off, and slice into ½-¾ inch rings. Dice the onion, slice the garlic and dice the tomatoes.
Cooking
- In a large skillet, heat the oil over medium-high heat. When hot, add the onion and sauté, stirring often for 2-3 minutes, until just tender.
- Add garlic, turn heat to medium, and stir 1-2 minutes, until fragrant.
- Add the okra. Stir often over medium heat for about 10-12 minutes. At this point they should look vibrant green and be cooked al dente. Test one; You want them tender, yet still just slightly crisp.
- Add spices and salt. Keep stirring and sauté for 2 more minutes until the spices toast a little.
- Add the diced tomatoes and their juices and cook 2-3 more minutes, until the tomato juices begin to release. Don't overcook or let the tomatoes get overly soft.
- Taste and adjust salt and pepper. Add an extra drizzle of olive oil if you like.
Serving
- Squeeze with lemon. Sprinkle with fresh parsley.
- Serve as a healthy side or over rice for a simple meal.
Notes
- Fresh okra is much better than frozen for this recipe.
- Don't overcook the tomatoes—you want them to release their juices but still hold their shape.
- This dish pairs beautifully with rice, pita bread, or as part of a Middle Eastern mezze spread.
