📝 About This Recipe
A cornerstone of the Greek 'Lathera' tradition, this dish celebrates the alchemy of high-quality olive oil and summer vegetables. Fresh okra is gently simmered in a rich, aromatic tomato sauce until tender, losing its sliminess through a traditional vinegar-curing technique. It is a vibrant, silky, and deeply comforting vegan masterpiece that captures the soul of the Mediterranean diet.
🥗 Ingredients
The Okra Preparation
- 1 kg Fresh Okra (small to medium pods are best)
- 1/4 cup Red Wine Vinegar (for curing the okra)
- 1 teaspoon Sea Salt (for the curing process)
The Aromatics and Sauce
- 3/4 cup Extra Virgin Olive Oil (divided; use the best quality available)
- 1 large Red Onion (finely diced)
- 3 pieces Garlic Cloves (thinly sliced)
- 500 grams Fresh Tomatoes (grated or finely chopped, skins discarded)
- 1 tablespoon Tomato Paste (diluted in 1/2 cup warm water)
- 1/2 teaspoon Granulated Sugar (to balance the acidity)
- 1 piece Cinnamon Stick (optional, for subtle warmth)
Finishing Touches
- 1/2 cup Fresh Flat-Leaf Parsley (finely chopped)
- to taste Salt and Black Pepper (freshly ground)
- 1/2 cup Water (only if needed during simmering)
👨🍳 Instructions
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1
Begin by cleaning the okra. Using a small sharp knife, 'cone' the stems by trimming around the top in a circular motion to remove the tough outer skin without piercing the seed pod inside.
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2
Place the trimmed okra in a large bowl or a baking tray. Drizzle with the red wine vinegar and sprinkle with 1 teaspoon of sea salt. Toss gently and let them sit in the sun for 30-45 minutes; this traditional step prevents the okra from becoming slimy.
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3
Rinse the okra very briefly under cold water and pat them dry thoroughly with a clean kitchen towel.
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4
In a wide, shallow pot (a sauté pan works well), heat 1/4 cup of the olive oil over medium-high heat. Add the okra in batches and sauté for 3-5 minutes until they are lightly golden. Remove with a slotted spoon and set aside.
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5
In the same pot, add another 1/4 cup of olive oil. Sauté the diced onion over medium heat for 6-8 minutes until soft and translucent, but not browned.
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6
Add the sliced garlic and cook for just 1 minute until fragrant.
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7
Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize slightly against the bottom of the pan.
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8
Pour in the grated fresh tomatoes, sugar, cinnamon stick, and a generous pinch of salt and pepper. Bring the sauce to a gentle boil.
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9
Carefully add the sautéed okra back into the pot, spreading them out in an even layer. Do not stir with a spoon from this point forward; instead, shake the pot gently to settle the okra into the sauce.
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10
Pour in the remaining 1/4 cup of olive oil and the diluted tomato paste water. The liquid should almost cover the okra.
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11
Reduce the heat to low, cover the pot, and simmer for 35-40 minutes. Check halfway through; if it looks too dry, add a splash of water.
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12
About 5 minutes before the end of cooking, sprinkle the fresh parsley over the top.
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13
The dish is ready when the okra is tender and the sauce has 'settled' into its oil (the Greek term 'emine me to ladi tou'), meaning the water has evaporated leaving a thick, silky sauce.
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14
Remove from heat and let the dish rest for at least 15 minutes before serving. Lathera dishes are best enjoyed at room temperature.
💡 Chef's Tips
Never stir the okra with a spoon once they are in the sauce; stirring breaks the pods and releases the internal mucilage, making the dish slimy. If fresh okra isn't available, frozen okra can be used; do not thaw them, simply sauté them directly from the freezer. The 'coning' of the stems is crucial; if you cut the tops straight off and expose the seeds, the sauce will become thick and gooey. Always use high-quality Extra Virgin Olive Oil, as it serves as both the cooking medium and a primary flavor component of the sauce. If your tomatoes aren't very ripe, add an extra teaspoon of tomato paste or a pinch more sugar to enhance the depth of the sauce.
🍽️ Serving Suggestions
Serve with a large wedge of sharp, salty Feta cheese to contrast the sweetness of the tomatoes. Accompany with plenty of crusty sourdough bread to soak up the precious olive oil sauce. Pair with a crisp, acidic Greek white wine like an Assyrtiko from Santorini. Serve as a main vegetarian course or as a side dish to roasted lamb or lemon chicken. Add a few Kalamata olives on the side for an extra punch of brine and salt.