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Okra (Bamyes)


Bamyes is another recipe that I use a lot during the Lenten period. As a child I hated eating okra, I thought it was this slippery slimy vegetable that I just could not attempt to try. As I got older and more daring I tired it and I must say I do like it. In Greece, Bamyes (okra) are very common and can be found very easy in restaurants and markets. Here they are sometimes hard to find and they are not quit the right size. My preference is fresh and medium size. They tend to be easier to cook. So if you are looking to try a new vegetable, give it a try! I think you will be surprised!

2-3 lbs okra

1 medium sweet onion, chopped

4 tablespoons olive oil

1/2 cup fHere resh chopped parsely

1 can chopped tomatoes with spices

Salt and pepper to tatste.

First, clean the tips of the okra ,sprinkle with salt and vingegar on the okra and let it sit in a colander for 1/2 hour then rinse. In a saucepan, saute onion in olive oil. Add parsley, okra and tomatoes (I perfer Del Monte fresh cut with basil, oregano and garlic). Add salt and pepper to taste. Cover and cook on meduim heat for 40 to 45 minutes. Stir often to check that mixture does not stick. I do not add water becuase the tomatoes and okra give off water, but if you see it is cooking to fast, lower the heat and add just a little bit of water.


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