Syrian-style okra with dried fruit
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Okra; chopped |
| ½ | small | Onion; peeled and finely |
| ; chopped | ||
| 1 | teaspoon | Oil |
| 1 | tablespoon | Water |
| 1½ | cup | Dried fruit; (about 8 ounce |
| ; prunes, apricots, | ||
| ; raisins, etcup) | ||
| ½ | cup | Prune juice |
| ½ | cup | Tomato juice |
| ¼ | Lemon; minced (rind and | |
| ; fruit) | ||
Directions
Stir-fry okra and onion with oil and water in a large frying pan for 5 minutes over medium heat. Add dried fruit, juices, and lemon. Simmer 15 minutes, stirring often. Serve warm or chilled. Serves 4.
Calories per serving, 267; fat, 1 gram; carbohydrates, 68 grams.
Debra Wasserman, Recipes from The Lowfat Jewish Vegetarian Cookbook: Healthy Traditions From Around the World by Debra Wasserman (The Vegetarian Resource Group, copyright 1994 by Debra Wasserman).
Converted by MC_Buster.
Recipe by: Good Morning America Converted by MM_Buster v2.0l.
Related recipes
- Buttered okra
- Caribbean okra
- Dried fruit
- Dried-fruit couscous
- Greek style smothered okra
- Lamb with okra (syrian style)
- Mediterranean stewed okra and tomatoes
- Oven-roasted okra
- Sauteed okra
- Spiced okra
- Stewed okra
- Stewed okra & tomatoes
- Stewed okra and tomatoes
- Stewed tomatoes and okra
- Stuffed okra
- Sweet & sour okra
- Sweet and sour okra
- Syrian style okra with prunes and apricots
- Tagine of okra & tomatoes
- Tagine of okra and tomatoes