A Recipe From Our Lebanese-Armenian Community
The Okra with Dry Apricots
This recipe has Zero cholesterol and 2 g fat only per portion!
Various delicious foods entered our cuisine with the Armenian settlers. This dish is one of them, and is different from our traditional Okra recipe. I love the inclusion of dry apricots. They add a certain sweetness and a more consistent texture to the the silky fibrous Okras. In this easy recipe, the Okras and Dry Apricots are cooked in a culinary preparation of onions, tomato sauce and vegetable broth. It is then enhanced with Lemon Juice and left to simmer for 10-15 minutes. We serve it on a pilaf rice or a vermicelli rice.
This dish provides you great health values with the Okra that:
- Improves Digestion and Vision
- Acts as Antioxidant
- Support Skin Health (Vitamin A), reduces wrinkles, and promoting the healing of scars and acnes
- Boosts the Immune System with its many antioxidant components
- Good Source of Vitamins and Minerals
- Lowers Blood Pressure
You may use Frozen Okras, thawed, instead of the fresh. They both work very well for this recipe.
The Armenian Okra with Dry Apricots
- 700 Fresh Okra thawed if frozen
- 1 cup Dried Apricots
- 2 Onions (medium) sliced
- 1 1/2 cups Vegetable Broth
- 1 tbsp Fresh Lemon juice
- 1/4 cup Tomato Paste
- 1/2 tsp Salt
- 1/2 tsp Ground Pepper
- 1 tbsp Olive Oil
Heat the oil in a large pan over medium-high heat, and cook the onions to tenderness. Stir in the broth, and the tomato paste, and season with salt and pepper. Lower the heat to medium and bring the liquid to a boil.
Add the okra, and the apricots, mix nicely, then stir in the lemon juice, and allow it to boil.
Lower the heat, cover and leave it to simmer for about 12 minutes. You will know your culinary preparation is ready when the okra is tender.
Serve hot on plates over rice.