Bamia b’Mishmosh | Okra in Tamarind Sauce with Apricots and Prunes

Okra in Tamarind Sauce with Apricots and Prunes

Okra and Orzo Rice go so well together. Some time ago, we made Orzo Pasta Rice, a version of Vermicelli Rice, and the mixture of the two (rice with either orzo pasta or vermicelli) is utterly delicious. Today, we are pairing it with some simply cooked but oh so delicious okra, cooked on the stove top.

The okra, with Middle Eastern Flavours, is cooked with tamarind, dried apricots, prunes and spices, for that special Middle Eastern sweet-sour taste.

Are you after more Okra dishes? Try Okra with Chilli Spice Paste, Sri Lankan Okra Curry, Warm Salad of Charred Okra, and Okra with Mustard Oil.

You can browse all of our Okra dishes, all Apricot recipes, and all of our Middle Eastern dishes. Or simply explore our Late Autumn dishes.

Okra in Tamarind Sauce with Apricots and Prunes

Bamia b’Mishmosh | Okra in Tamarind Sauce with Apricots and Prunes

500 g fresh small okra, stems or trimmed
2 tablespoons olive oil
4 garlic cloves, sliced
1 tablespoon tomato paste
2 teaspoons tamarind pulp, from soaking and straining block tamarind, or use 0.5 tspn tamarind concentrate
1 cup water
0.25 tspn allspice
1 cinnamon stick
2 cloves
2 Tblspn lemon juice
1/2 teaspoon fine sea salt
1/2 cup dried, unsweetened apricots
1/2 cup pitted, unsweetened prunes

3 cups vermicelli rice – use this recipe and see notes about replacing orzo with vermicelli

method
Rinse the okra carefully, and carefully dry each one individually. Trim the top and tail without cutting into the seed cavity.

In a medium sauce pan, gently saute the okra in the olive oil over medium heat for 2 to 3 minutes, stirring gently once or twice only.

Add the garlic and saute until the okra is lightly browned, again, minimising the stirring – shake the pan occasionally.

Add the tomato paste followed by the tamarind paste and mix gently.  Add the water, lemon juice, salt and allspice. Cover and simmer over low heat for 5 – 6 minutes.

Now add the apricots, prunes, cinnamon and cloves, and simmer, covered, for 20 minutes, until the okra is tender but not mushy. The sauce will be like a glaze. Add small amounts of water to the pan during cooking if the okra begins to stick.

While the okra is cooking, prepare the rice.

Serve with the Vermicelli Rice. It can be served hot, room temperature or chilled.

Save

Save

Save

Advertisements

Author: Ganga108

Heat in the Kitchen, Cooking with Spirit. Temple junkie, temple builder, temple cleaner. Lover of life, people, cultures, travel. Champion of growth, change and awareness. Taker of photos. Passionate about family. Happy.

Welcome! I hope you are enjoying what you see here. Thank you so much for your comment and your thoughts.

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s