Charred okra with tomato, garlic & preserved lemon from Jerusalem (page 74) by Yotam Ottolenghi and Sami Tamimi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Ganga108 on February 27, 2022

    I love this recipe – it is so versatile, and the sort of recipe you can pre-prepare the ingredients, charring the okra and tossing it with the other ingredients at the last moment. The preserved lemon and fresh lemon juice contrast so wonderfully with the charred but still crunchy okra. This dish is GOOD. The okra can also be charred on the BBQ (grill), tossing them on the hot plate as you sip wine and talk to friends. Then throw them into a pan and toss them with the other ingredients and place on the table for your guests to munch on (try with some flat bread) while you get on with BBQing the rest of the meal. I use a kadhai (Indian wok, flatter than a Chinese one) to make this dish, it is perfect for it.

  • abrownb1 on September 12, 2021

    I usually hate okra because of its slimy texture when stewed etc but figured I'd try this and low and behold the quick cooking keeps it from becoming goo. I only had large okra and it worked well. Be ready for a lot of smoke while cooking. Would leave out the preserved lemon next time as I felt it took over the dish but the cooking technique is a keeper.

  • kari500 on August 10, 2020

    I was excited to get okra in my CSA this week, and came to EYB to find something fun to do with it. My okra was bigger than called for here, but I made it anyway. This was a hit, and I’ll happily make it again. Served as a side with chicken biryani.

  • Tweedles81 on July 26, 2019

    So incredibly delicious and so easy to make - it probably took 15 minutes including prep time! I accidentally cooked the okra in oil to start but I don’t think it negatively impacted the outcome. This is my first time making an Ottolenghi recipe - I plan on making many more based on this experience!

  • lorloff on August 25, 2018

    Really great recipie. I doubled the parsley and cilantro which I harvested from the garden. The smokiness was fantastic.

  • sheepishjen on October 02, 2016

    Love this recipe. It seems like such a little bit of parsley and cilantro, but they still add plenty of punch and the preserved lemons and tomatoes really brighten up the okra.

  • Zosia on April 30, 2015

    Having never had okra before apart from in gumbo, this dish was quite a revelation. It was tender-crisp without sliminess and had an artichoke-asparagus-like flavour with some smokiness from the charred bits. The tomatoes and lemon (I used some of my freshly made quick pickled lemons) added a nice acid component but I think it would have been delicious with just a little lemon juice.

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