Chili and Garlic Okra with Coriander and Pomegranate Molasses
There are simple pleasures in life. Falling asleep in a garden, taking your shoes off after a long day at work, hugging a loved one… To me, there is many a simple pleasure to be had with food, but after a visit that has been long overdue to my homeland, Lebanon, I have one more to add to that list: making food from the produce in the garden that fed your parents and grandparents. Fresh, seasonal food that is bound to your history and forms part of your identity.
Stunningly beautiful okra flower and fruit
In anticipation of the return of his three sons (2 in Australia and 1 in America), dad made sure the garden is abundant with produce. And for days, mom has been holding off picking the okra so that we could pick it ourselves. Okra is one of those vegetables. You know what I’m talking about. You either love it, or you hate it. Cooked poorly, the slimy sludge oozes into the dish, turning it into a textural monster. But mom cooks nothing poorly, and the secret she tells me is to deep fry the Okra fruit (yes, it is a fruit), which eliminates the slimy liquid.
the day’s bounty of Okra fruit
Mom usually makes an okra stew with meat and tomatoes. But I wanted to do something a bit different, so we made both dishes. My recipe is so simple, that it does not need measurement. Simply deep fry some okra that has been cleaned like you see in the picture (get rid of the stem) and in a separate pan, fry some chopped garlic and chili. When the garlic is golden and crunchy, mix and cover the okra with the garlic and chili. Dish up in your serving plate and top with freshly chopped coriander and fruity, citrusy pomegranate molasses. This is a great mezze dish, so eat it with your fingers. No forks and knives, please…
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