Turkish Okra Casserole
Discover the vibrant, tangy flavors of a classic **Turkish Okra Casserole**, a wholesome vegetarian dish that's as comforting as it is nutritious. Featuring tender, slow-simmered okra in a rich tomato sauce infused with fragrant spices like paprika and ground coriander, this recipe shines with Mediterranean-inspired simplicity. Fresh lemon juice and a touch of sugar balance the dish with subtle acidity and sweetness, while aromatic garlic and onion add robust depth. Ready in just an hour, this one-pot wonder is perfect for a cozy weeknight dinner or a festive gathering. Serve it warm, garnished with fresh parsley, alongside fluffy rice or crusty bread to soak up every last flavorful drop. Perfect for lovers of authentic **Turkish cuisine**, this easy okra casserole is a must-try for adding a healthy and flavorful twist to your meal rotation.
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Recipe Information
Ingredients
- 500 grams fresh okra
- 3 tablespoons olive oil
- 1 large onion
- 3 units garlic cloves
- 4 medium ripe tomatoes
- 1 tablespoon tomato paste
- 3 tablespoons lemon juice
- 1 teaspoon sugar
- 250 milliliters water
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 0.5 teaspoon ground coriander
- 2 tablespoons fresh parsley
Instructions
Wash the okra thoroughly and trim the stems without cutting into the pods to prevent them from becoming slimy during cooking.
Chop the onion finely, mince the garlic cloves, and dice the tomatoes into small pieces.
Heat the olive oil in a large pot or casserole over medium heat.
Add the chopped onion to the pot and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the diced tomatoes and cook for 5 minutes until they break down and release their juices.
Mix in the tomato paste, lemon juice, sugar, salt, pepper, paprika, and ground coriander, stirring to combine.
Add the water to the pot and bring the mixture to a gentle simmer.
Gently place the okra into the pot, ensuring they are evenly distributed and submerged in the sauce.
Cover the pot with a lid and simmer on low heat for 30-35 minutes, stirring occasionally, until the okra is tender.
Taste the casserole and adjust seasoning with additional salt, pepper, or lemon juice if needed.
Sprinkle the chopped fresh parsley over the casserole just before serving.
Serve warm on its own or with a side of rice or crusty bread.
Nutrition Facts
Calories |
786 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.0 g | 58% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2452 mg | 107% | |
| Total Carbohydrate | 92.6 g | 34% | |
| Dietary Fiber | 27.2 g | 97% | |
| Total Sugars | 37.2 g | ||
| Protein | 18.9 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 568 mg | 44% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 3360 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
