Greek Cuisine and Food

Home Contact Us Privacy Policy

Sponsored by

   Greek Cooking
        Featured Cooking
        Traditional Cooking
        More Resources
   Greek Restaurants
   and Dining Guides
   Food and Delicacies
   from Greece
  Sauces and Dressings
  Egg Dishes
  Sea Food
  Macaroni and Rice
  Meat Dishes
  Poultry and Game
  Pastry and Desserts
  Artichokes with Olive Oil -- Aginares A La Polita
  Aubergines With Olive Oil -- Melitzanes Me Lathi
  Baked Summer Vegetables -- Briami
  Fresh Peas With Artichokes -- Arakas Me Aginares
  Fried Aubergines -- Melitzanes Tighanites
  Fried Zucchini -- Kolokithakia Tighanita
  Okra with Tomatoes -- Bamies Me Saltsa
  String Beans With Olive Oil -- Fasolakia Me Lathi
  Vegetable Stew with Olive Oil
  Zucchini Blossoms Stuffed with Bulgur




hosted by


Okra with Tomatoes -- Bamies Me Saltsa
1 lb. small, fresh Okra
and pepper Salt
3/4 cup Olive Oil
2 medium, peeled and chopped Onion
1 lb. fresh, or canned Tomatoes
1/2 cup Vinegar
1 teaspoon Sugar

Trim the cone shaped tops from the okra, wash, drain and place in a dish. Sprinkle with salt and vinegar and set aside for half and hour. Was them again and then dry thoroughly.

Heat the olive oil in a large frying pan and add the chopped onion. Cook gently until the onion is tender. Add the okra and cook, tossing lightly, until they are slightly browned. Add the tomatoes, peeled and chopped, salt and pepper. Cover the frying pan and simmer for about 45 minutes, or until tender.


I would like to receive updates and special offers from GreekCuisine and affiliates.

Copyright 2001 - 2008 All rights reserved. is part of the network
2665 30th Street Suite 214, Santa Monica, CA 90405 USA