The mere mention of okra can instantly divide a room full of people into two groups, those who passionately love it and those who profoundly hate it. The main accusation the haters state is that okra can turn really… well ” slimy”. I was surprised to find that there are actually groups called “I hate okra” on facebook and online.
Well, my quest today is to clear green mean okra’s name. What would you say if I told you that okra is a nutritional powerhouse, it is low in calories, loaded with vitamins and fibers? 
OK , but it is fuzzy and slimy. I hear you say..
Well what if I gave you the secret to a deslimed and delicious okra? I’ll take your silence as a yes.
The secret is really simple. The less you cut okra the less slimy it gets. True and tested fact.
You see, I grew up in the middle east, here okra is a staple in the everyday menu. It is made into a stew with tomato juice, onions and meat or baked in the oven as a casserole again with meat , onions and chopped tomatoes topped with fried garlic (that is the recipe I am sharing with you today). Both ways are really simple yet very tasty and not the least bet slimy.
How? I hear you ask. Simple..don’t slice the okra.
All you have to do is remove part of the okra cap, making sure you don’t expose the seeds
You see cutting into the seed area releases the slimy material that everyone complains about. If you cook okra whole, it won’t turn slimy.
Today’s recipe is one of my all time favorites. It is quick (I call it okra express), easy, requires a few ingredients and I can assemble it the day before and keep it in the fridge then I come home from work and all I have to do is pop it in the oven for an hour and dinner is served. To top all that off, it is really tasty and healthy
Middle eastern okra casserole
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
Description
A flavorful Middle Eastern okra casserole with beef, tomatoes, and spices, baked to perfection without any slime.
Ingredients
- 1 kg (2.2 pounds) okra, caps trimmed but not sliced
- 250 grams (0.5 pound) beef, cut into cubes
- 4 ripe tomatoes, chopped
- 1 medium onion, chopped
- 1 teaspoon (5 grams) salt
- 1 teaspoon (5 grams) allspice
- 1/2 teaspoon (2.5 grams) cinnamon
- 6 tablespoons (81 grams) olive oil
- 4 cloves garlic, minced and fried
Instructions
- Preheat your oven to 350°F (175°C).
- In a large casserole dish, combine the okra, beef cubes, chopped tomatoes, chopped onion, salt, allspice, cinnamon, and olive oil. Toss everything together until well combined.
- Cover the casserole dish with a lid or aluminum foil.
- Bake in the preheated oven for 45 minutes to 1 hour, or until the meat is tender and the liquid has reduced by about two-thirds.
- In a small pan, fry the minced garlic in a little olive oil until golden brown.
- Remove the casserole from the oven and sprinkle the fried garlic over the top before serving.
Notes
To prevent okra from becoming slimy, trim the caps without cutting into the seed area. This dish can be assembled a day in advance and stored in the fridge until ready to bake. Serve with rice or bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6
- Sodium: 600
- Fat: 20
- Carbohydrates: 25
- Fiber: 8
- Protein: 20
- Cholesterol: 50
If you like okra, you will definetly enjoy this recipe. If you hate okra, I urge you to try this recipe you just might change your mind.
I know a lot of people that don’t like okra, but in my family we always loved them. During summer I even can them in tomato juice, so in winter we can enjoy our favorite dishes. Great recipe.
I have never tried okra, this looks really good!
So the sliminess comes from the seeds then? I had no idea people were so divided on Okra. I’ve always loved it and your recipe sounds delish.