Recipe by UmmBinat
This is a way to prepare fresh okra before adding it to any recipe so that it doesn't become slimy while cooking. Original recipe from The Complete Middle East Cookbook by Tess Mallos.
Top Review by breezermom
I have to say, I don't mind the slime....I've used it so often in gumbo and mixed with tomatoes and onions here in the South that I grew up with it and don't even notice it. But this does work if you are slime intolerant. :)
- 1⁄2 cup vinegar (Greeks use red wine vinegar which is not halal)
- 1 lb fresh okra
- 2 tablespoons oil (if freezing) or 8 cups boiling water
Directions See How It's Made
- Wash well handling gently.
- Trim stem end without cutting into pod.
- Trim around top of stem attached to pod, removing a thin layer.
- Remove fuzz under running water by rubbing pod gently with a nylon scourer. If okra is young there is no need to do this.
- Spread out and leave until dry.
- Place in a bowl and pour on vinigar tossing gently so that vinegar coats okra.
- Leave for 30 minutes.
- Drain and rinse well.
- Dry and use as directed in recipes.
- TO FREEZE.
- Method 1.
- Prepare as above and dry.
- In a deep pan heat oil and fry okra for 5 miutes, tossing gently with a wooden spoon.
- Cool and put into freezer bags, expel air, seal and label. Pack into freezer.
- Method 2.
- Prepare as above.
- Bring a large pot of water to a boil.
- Have a bowl of ice water ready.
- Place prepared okra into a frying basket and lower into boiling water.
- Boil for 3 miutes, timed from when the water returns to a boil.
- Lift out and place in ice water for 3 minutes.
- Drain well, put into freezer bags, expel air, seal and label. Pack into freezer.