Idlib Olive Oil Okra Stew
Baby okra braised slowly with fresh tomatoes, coriander, and a generous pour of Idlib extra-virgin olive oil until the okra is silky and the tomatoes have formed a deep, brick-red sauce. This is a vegan dish of great subtlety, where the quality of the olive oil determines everything.
Cook this hands-free
All 214 Sofra recipes are free in the app. This one includes step-by-step English voice narration, hands-free Cooking Mode, and the original oud music by Charbel Rouhana.
Get Sofra on Google Play →Ingredients
- 500 g baby okra
- ⅓ cup extra-virgin olive oil
- 1 large yellow onion, sliced thin
- 5 cloves garlic cloves, sliced
- 4 large ripe tomatoes, roughly chopped
- 1 tbsp tomato paste
- 1½ tsp ground coriander
- ½ tsp ground cumin
- 1 tsp Aleppo pepper
- 1¼ tsp salt
- 2 tbsp lemon juice
- 2 tbsp extra olive oil for finishing
- ¼ cup fresh coriander leaves
Instructions
- Heat the olive oil in a wide heavy pan over medium heat. Add onions and cook, stirring occasionally, for 12 minutes until golden and soft.
- Add garlic and cook 2 minutes. Add ground coriander, cumin, and Aleppo pepper; stir 1 minute.
- Add tomatoes and tomato paste. Cook over medium heat for 15 minutes, pressing the tomatoes with a spoon, until a thick sauce forms.
- Add the okra and stir gently to coat in the tomato sauce. Add salt and ½ cup of water.
- Cover and simmer on very low heat for 25 minutes until the okra is completely tender and has absorbed the sauce. Do not stir vigorously — okra breaks.
- Add lemon juice and taste for seasoning. Drizzle the finishing olive oil over the top.
- Scatter fresh coriander leaves over the dish. Serve at room temperature or warm, with bread.
Hear every step read aloud
Step-by-step voice narration guides you hands-free. Faten's Idlib recipes carry her own Syrian-Arabic narration. Charbel Rouhana's original oud plays during Cooking Mode.
Get Sofra on Google Play →Frequently Asked Questions
What is Idlib Olive Oil Okra Stew?
Baby okra braised slowly with fresh tomatoes, coriander, and a generous pour of Idlib extra-virgin olive oil until the okra is silky and the tomatoes have formed a deep, brick-red sauce. This is a vegan dish of great subtlety, where the quality of the olive oil determines everything.
Where is Idlib Olive Oil Okra Stew from?
Idlib Olive Oil Okra Stew comes from Idlib Syrian. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Idlib Olive Oil Okra Stew vegetarian or vegan?
As written, Idlib Olive Oil Okra Stew uses only plant-based ingredients, so it is suitable for both vegetarian and vegan diets. Always double-check the full ingredient list against your own dietary needs.
What can I use instead of ground coriander in Idlib Olive Oil Okra Stew?
The ground coriander called for here is part of the traditional recipe and gives Idlib Olive Oil Okra Stew its authentic character, so keep it if you can. If you must substitute, choose the closest equivalent you have on hand and adjust to taste — the dish will shift slightly from the traditional version but still work. The Sofra app lists the full ingredient set and sourcing notes.
What do I serve with Idlib Olive Oil Okra Stew?
In a Syrian mains spread, Idlib Olive Oil Okra Stew is typically served with rice or warm flatbread, a simple salad such as fattoush or tabbouleh, and pickles or yogurt on the side.
Can I make Idlib Olive Oil Okra Stew ahead, and how do I store leftovers?
Yes — leftovers keep well stored in an airtight container in the refrigerator for a few days. Reheat gently (or bring to room temperature for cold dishes) and taste to adjust seasoning before serving. Dishes with fresh herbs or dressing are freshest the day they are made.