Greek Recipes

Greek and Cypriot recipes

Breaised Okra


  • 500 grams of fresh okra
  • 2 tbsps of red wine vinegar
  • 1/2 a cup of olive oil
  • 1 onion finely chopped
  • 500 grams of fresh pureed tomatoes or a can of pureed tomatoes
  • a handful of chopped, fresh, flat leaf parsley
  • salt and pepper to taste
Braised Okra

Braised Okra


  • Wash the okra and proceed to trim the pointy ends off.
  • Sprinkle with red wine vinegar and let them stand for one hour in a bowl. (once the hour has passed rinse them in cold water and drain)
  • Heat the oil in a heavy bottomed sauce pan and saute the onion over a low heat until it softens.
  • Add the okra and toss in the olive oil/onion mixture for about 5 mins.
  • Add the tomatoes, parsley and season to taste.
  • Bring the mixture to a boil on med/high heat and then allow to simmer for approximately 20-30 mins on a low/med heat.
  • Once the okra is tender serve immediately with crusty bread.

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