2 Tbsp. olive oil
1 lb. frozen or fresh okra (can be sliced or whole)
2 fresh tomatoes, chopped
1 large onion, finely chopped
4 garlic cloves
2 tsp. tomato paste
1 cup vegetable broth or water
1 Tbsp. finely chopped fresh parsley
2 Tbsp. finely chopped fresh cilantro
1 tsp. paprika
1/2 tsp. ground black pepper
1 tsp. Baharat Spice
1/2 tsp. sea salt
1/2 tsp. cumin powder
2 bay leaves
In a large cooking pot, heat the oil and add the chopped onion.
Sauté until golden brown, about 10 minutes.
Stir in the garlic and sauté for 2 minutes.
Add tomatoes and cook for 3 minutes or until they are soft.
Add spices, mix well and cook for a couple of minutes to combine the flavors.
Add tomato paste and cook for 2-3 minutes.
Add parsley, cilantro, and okra; mix all ingredients well.
Add vegetable broth or water and mix.
Reduce the heat, cover and simmer over low heat for about 30 minutes.
Taste the sauce and re-season if necessary with 1/4 tsp. each of salt, pepper and Baharat.
If the sauce is thickening too fast, add water to retain the consistency and to prevent burning.
Continue to cook until okra is soft, about 45 minutes total.
Serve over rice.