Okra in Lemon-Cilantro Sauce

Lemon and okra are a match made in heaven. The spicy, punchy sauce makes this a standout side dish and with the lemon juice mixed in right at the end it is bright and delicious. Alongside a nice grain salad and some homemade cheese, crackers, and pickles, this rounded out a lovely little spread for the Abu Dhabit GP this year.

Okra in Lemon-Cilantro Sauce

1 lb fresh okra
3 tablespoons olive oil 
½ teaspoon salt
5 cloves garlic, finely chopped
1 large green chili (such as anaheim), finely chopped
½ cup finely chopped fresh cilantro leaves
1 teaspoon crushed Aleppo pepper
2 tablespoons fresh lemon juice 
1 tablespoon water

1. Rinse and pat dry the okra. Place the okra in a bowl and drizzle with 1 tablespoon of the olive oil and ¼ teaspoon of the salt.

2. Heat a heavy cast iron pan. Add the okra and cook for about 3 minutes on each side, try not to disturb too much allowing it to cook until slightly charred on each side. Set aside on a wide plate, so as not to steam while cooking the sauce. 

3. In the same pan, heat the remaining 3 tablespoons olive oil over medium heat. Add the garlic, chili, and remaining ¼ teaspoon salt. Cook until fragrant but not browned, 2-4 minutes. Add the tomato, cilantro, and chili flakes and cook for another minute. Add in the cooked okra and toss gently to combine, add lemon juice and water. Give a final stir, then remove from heat and serve. 

Adapted from The Arabesque Table: Contemporary Recipes from the Arab World by Reem Kassis