| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Syrian |
|
4 |
-6 serving |
INGREDIENTS
| 1 |
tb |
Olive or vegetable oil |
| 12 |
oz |
Fresh small okra; stem ends and tips trimmed so as not to expose seeds -or- |
| 1 |
pk |
(10 oz) frozen whole okra thawed and patted dry |
| 2/3 |
c |
Unsweetened prune juice |
| 1 1/2 |
tb |
Lemon juice; (up to 2) |
| 1 |
tb |
Tomato paste |
| 1/8 |
ts |
Salt |
| 1/2 |
c |
Pitted prunes |
| 1/2 |
c |
Dried apricots |
INSTRUCTIONS
From: The Jewish Holiday Cookbook by Gloria Greene.
In large nonstick skillet, over medium high heat, heat oil then saute okra
until it is very lightly browned about 3-5 minutes.
Combine prune juice, lemon juice, tomato paste, and salt and mix very well.
Pour the mixture over the okra.
Distribute the prunes and apricots among the okra.
Bring the liquid to a boil; then cover the skillet and lower the heat.
Simmer okra and fruit, stirring occasionally, for 20-30 minutes or until
tender and liquid has formed a thick rich glaze.
If necessary, at the end of the cooking time remove the cover from the
skillet and cook down the liquid, stirring often, until it forms a glaze.
Posted to JEWISH-FOOD digest by Rfmwinnie@aol.com on Sep 11, 1998,
converted by MM_Buster v2.0l.
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