Okra, or bamia, as it is called in Arabic, is a vegetable much loved in eastern Mediterranean. But unlike the eggplant, which the Turks claim to prepare in 100 different ways, bamia is almost always cooked with onions and tomatoes. Serve hot with rice or at room temperature or as an appetizer.

Yield: serves four

ingredients
14 ounces okra, preferably young and small
one medium onion, cut in half and sliced
3 tablespoons vegetable or light extra-virgin olive oil
2 cloves garlic, chopped
4 medium tomatoes, peeled and chopped
salt and pepper
juice of half a lemon
1 to 2 teaspoons sugar, or to taste
one small bunch (1/4 cup) flat-leaf parsley or cilantro, chopped

How to prepare
Trim the conical caps and wash and drain okra.
Fry the onion in the oil over medium heat until golden. Add the garlic and stir for 1 to 2 min. Put in the okra and sauté, stirring, for about 5 min.
Add the tomatoes, salt and pepper to taste, lemon juice, and sugar and cook for 15 min. Stir in the parsley just before serving.