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Moroccan Okra Salad This is typical of the numerous salads Moroccans eat at the beginning of a meal. Traditionally, the salads are scooped up with pieces of bread; no forks. Makes 4 to 6 servings as a first course or as part of an antipasto table |
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Ingredients: 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1/2 teaspoon sweet paprika Pinch hot pepper flakes 2 tablespoons extra-virgin olive oil 1 pound okra, trimmed and cut into 1-inch pieces 2 cloves garlic, minced 1 pound tomatoes, cored and chopped Kosher salt and freshly ground black pepper to taste 1 tablespoon fresh lemon juice 2 tablespoons chopped cilantro | |
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Instructions: 1. Toast cumin and coriander seeds in a cast-iron or other skillet over low heat until fragrant, about 10 minutes. 2. Put in a spice mill with paprika and pepper flakes. Grind until fine. Set aside. 3. Put oil in a wok or other large skillet over medium-high heat. 4. Add okra and stir-fry a few minutes. 5. Add garlic and reserved spices, toss a minute, add tomatoes and salt and pepper to taste. 6. Bring to a boil, lower heat, and cook, covered, about 10 minutes. 7. Remove cover and cook another 5 to 10 minutes or until okra is just tender and most of the juices have evaporated. 8. Remove from heat, add lemon juice, and stir in cilantro. 9. Cool to room temperature, check and adjust seasonings, and serve. |
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