* Exported from MasterCook *
Bamia bi Zeyt - Marinated Okra
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 pounds baby okra -- washed
7 garlic cloves -- to 8, chopped
3 green chilies -- to 4, chopped (optional)
juice and zest of 1 lime
juice and zest of 1 lemon
1/2 cup extra-virgin olive oil -- scant, (3 1/2 fl oz)
fresh cilantro -- big handful, chopped
freshly ground rock salt -- to taste
Five minute job. Slice the okra finely, and put them in a tub with a lid.
Mix the rest of the ingredients togehter and pour over the okra, mixing
well. Cover and refrigerate overnight. Stir well in the morning, and leave
for a good few more hours before serving. This will keep in the fridge for
up to 1 week, and is actually at its best after 2 - 3 days. You can enjoy
it as it is, or incorporate it into salad dressings and other dishes.
Serves 4
AuthorNote: The second okra recipe uses them raw and sliced: this is a
good one for mezze spreads, as you can make it ahead.
Cuisine:
"MidEastern"
Source:
"New Middle Eastern Vegetarian: Modern Recipes from Veggiestan by
Sally Butcher, 2012"
S(Formatted by Chupa Babi):
"July 2013"
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Per Serving (excluding unknown items): 357 Calories; 27g Fat (66.8%
calories from fat); 6g Protein; 24g Carbohydrate; 9g Dietary Fiber; 0mg
Cholesterol; 24mg Sodium. Exchanges: 5 Vegetable; 5 1/2 Fat.
Nutr. Assoc. : 985 0 3578 824 3896 0 0 4771
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