Μπάμιες Γιαχνί
/bámiyes yiachní/
Makes 4-6 servings
2 pounds (1 kg) small organic okra
1 cup (240 ml) red wine vinegar
8 Tbs. (120 ml) olive oil
1 organic red onion, chopped
3-4 minced organic garlic cloves
2 organic grated tomatoes or 2 cups (5 dl) organic canned chopped tomatoes
6 organic potatoes, cut into quarters
1/2 cup (100 g) chopped parsley or 1/4 cup (50 g) dried
1. Cut away the tough rim a the stem of the okra.
(a) It is not necessary if using frozen okra.
2. Rinse well.
3. Place in a large bowl and toss with the vinegar. Sit aside for an hour, then drain.
4. Heat 3 Tbs. (45 ml) oil in a skillet over medium heat.
5. Cook the onions, stir, about 8 minutes.
6. Stir in the garlic.
7. Add the okra and grated tomatoes.
8. Season with black pepper to taste.
9. Add the water just to come about halfway up the okra.
10. Cover and simmer over low heat for 35 minutes.
11. Continue to cook until the potatoes and okra are both tender, about 30 minutes longer.
12. About 10 minutes before cooked, add the parsley.
13. Just before serving pour in remain oil or less to taste.
-modified Ikaria
