• Cooking Time: 60
• Servings: 2-4
• Preparation Time: 5
• 1/2 pound okra
• 2 medium tomatoes, chopped
• 1 small green bell pepper, chopped
• 1/2 small yellow onion, chopped
• 1 garlic clove, chopped
• 3 tablespoons tomato sauce
• juice of 1/2 small lemon
• 1/2 teaspoon coriander
• 1/2 teaspoon all spice
• 1/4 teaspoon cinnamon
• black pepper
• salt
• 2 tablespoons olive oil
• 2 cups water

1. Wash and drain the okra.
2. Heat olive oil in a large pot or dutch oven.
3. Sauté the onion and garlic for about 2-3 minutes, until the onion becomes transparent.
4. Add the bell pepper and chopped tomatoes.
5. Add in the coriander, all spice, cinnamon, pepper and salt. Cook together for a few more minutes.
6. In a separate cup or bowl, mix together the tomato sauce and water and pour into pot.
7. Add in the lemon juice and cook together for 2-3 minutes.
8. Add the okra and stir to combine.
9. Cook uncovered on medium heat for about 15 minutes.
10. Reduce the heat to low and let gently simmer for 30-40 minutes.
11. Serve with bread or rice.

This dish is inspired by a recent trip I took to Turkey. This is our remake of a popular, regional Southern Turkish okra stew.