Sephardic-Turkish Style Baked Okra in Tomato Sauce | Bamya con Tomat | Kimbombo

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive while still providing a neutral flavor.

fresh parsley

🥗Healthier: cilantro

💰Cheaper: dried parsley

Dried parsley is more affordable and has a longer shelf life.

Slice the lemon and squeeze the juice out of both sides.

Peel and mince the onions into small pieces.

Add 1/4 cup of extra virgin olive oil into a medium-sized pot.

Add the chopped onions to the pot and stir to coat with olive oil.

Turn the heat to medium and cook the onions for about 5 minutes until they sweat.

Add the frozen whole baby okra directly into the pot without thawing.

Add 2 teaspoons of salt, 1/2 teaspoon of ground black pepper, and 2 teaspoons of onion powder to the pot.

Pour in the juice of the squeezed lemon and add the entire can of diced tomatoes.

Add 2 tablespoons of silan (or substitute with 1 tablespoon of dark brown sugar).

Stir all the ingredients together and bring to a boil.

Cover the pot with a lid (vented) and cook for about 10 minutes until the okra is fork tender.

Preheat the oven to 400°F (200°C).

Transfer the okra mixture to a medium-sized baking dish.

Bake in the preheated oven to allow flavors to marry and caramelize.

Cooking Techniques

Equipment Needed

Spice Level: