Moroccan okra in tomato sauce - Mloukhiya b' Maticha

Moroccan okra in tomato sauce - Mloukhiya b' Maticha

Prep: 10 - 15 min 

Cooking: 35 - 40 min 

I generally considered Gombos or okra to be somewhat of a peculiar vegetable due to its disgusting inside. There is no other method of portraying it. During all my youth, my dad never neglected to give me an exercise about its advantages at whatever point this green thing was served over supper. I just never worked. 

As we become more established, our taste buds change and develop. We will in general take shrewd (r) choices. Eating okra was one of them. Curiously enough, I just ate the Moroccan okra in the wake of attempting the Indian one which I discovered progressively worthy for my sense of taste. 

Moroccan okra will in general be littler and chubbier than the tall variant I ordinarily find over the world, it's likewise slimier (that word once more!), which makes it incredibly more advantageous and certainly a decent vegetable for your stomach related framework. It needs specific consideration during the cooking procedure as it can separate and make a mess..It needn't bother with much an ideal opportunity to cook. 

It merits referencing that okra in Morocco is called Mulukhiyyah ,Mouloukhia. Be that as it may, in the same way as other things in North Africa and the Arab world, when you pass the Moroccan fringe, a similar word alludes to something totally unique; a fairly verdant staple which is the jute leave. Our national Mloukhiya is called bamia in the remainder of the Arab world. 

Mloukhia b' maticha is exceptionally refreshing in the Fassi cooking (from Fez). It has its constrained season however like my mom, ladies steam it for a brief timeframe then freeze it to last more. I figure that Syrian ladies will in general dry it, string it to frame a long chain at that point balance it in the kitchen or in the larder. 

This cooked Moroccan serving of mixed greens is anything but difficult to set up, it's simply an issue of sauteing slashed tomatoes with a touch of chermoula then including the okra for a couple minutes..How simple is that. 

Ingredients

- 300 - 400 g of new okra 

- 2 to 3 medium-size tomatoes, stripped and seeds disposed of, finely cleaved 

- 1 little onion, finely cleaved or cut (discretionary) 

- 2 cloves of garlic, ground 

- 1 tbsp of sweet ground paprika 

- 1/2 tsp of ground cumin 

- 3 tbsps of good additional virgin olive oil 

- 2 tbsps of coriander, cleaved 

- 1 tbsp of level leaves parsley, cleaved 

- Salt to taste 

- Bean stew powder to taste 

How to prepare

Wash okra, cut the stems off leaving the "cap" bit unblemished. 

Technique 1: cooking independently 

In a pan, heat water to the point of boiling. Include a touch of salt and all the okra. Stew for around 10 minutes. Channel. 

Meanwhile, heat the olive oil in a skillet, sweat the onion at that point include the garlic, tomatoes, flavors and herbs. Stew for 10 minutes. You may add a touch of water to make a sauce (around 10 cl) 

Mix in okra and cook for around 5-7 minutes. Alter the flavoring. 

Technique 2: one pot cooking (overlook the onion) 

Over medium warmth, saute depleted okra in olive oil for several minutes to seal it. Include the remainder of the fixings and a touch of water and heat to the point of boiling, secured. Cook for 10 - 15 minutes. 

Evacuate the cover, diminish the warmth and let stew for a couple of more minutes until okra is cooked. 

When you feel that okra has gotten delicate, mix carefully to abstain from breaking it. 

Serving 

You could shower it with a decent olive oil not long before serving. 

Serve this cooked plate of mixed greens warm or at room temperature. 

The okra plate of mixed greens saves well in the ice chest for as long as 2 days.