Bamies Latheres me Domata
Μπάμιες λαδερές με ντομάτα·(báhm-yes lah-the-rés meh doh-mah-tah)
Lathera (The Weeknight Backbone)
If you grew up in a Greek-American household, you know the truth about okra. Treated with respect, it becomes sweet, tender, and melts into a luxurious pool of olive oil and tomato. Forget the Hollywood notion of Greek food; this is Lathera, the weeknight backbone of the homeland. The secret to avoiding the dreaded slime on a weeknight isn't a long sunbath like your grandmother used to do—it's buying commercially frozen baby okra and dumping it straight into the pot. Drown it in good olive oil, leave the lid off, and whatever you do, don't stir the damn pot.
Ingredients
- extra virgin olive oil1/2 cup
- yellow onion1 large
- garlic cloves2 large
- tomato paste1 tbsp
- frozen whole baby okra1 lb
- Yukon Gold potatoes2 med
- tomato passata1 cup
- water1 1/2 cup
- fresh flat-leaf parsley3 tbsp
- red wine vinegar1 tbsp
- sugar1/2 tsp
- kosher salt1 tsp
- black pepper1/2 tsp
- block Greek feta cheese1 large
- loaf crusty bread1 large
Method
- 01
Build the flavor base.
Heat the olive oil in a wide Dutch oven over medium-high heat. Add the diced onion and sauté for 5 to 7 minutes until soft and just caramelizing around the edges, stirring in the minced garlic for the final minute.
- 02
Caramelize the tomato paste.
Push the onions aside and drop the tomato paste into the center of the oil. Cook constantly for about 2 minutes until it turns a deep rusty red, which cooks out the raw tin flavor.
- 03
Combine the braising liquid.
Pour in the crushed tomatoes, water, red wine vinegar, fresh parsley, sugar, salt, and pepper. Stir to combine and bring the liquid to a gentle boil.
- 04
Submerge the vegetables.
Carefully drop in the quartered potatoes and the rock-hard, completely frozen baby okra. Ensure they are mostly submerged in the tomato liquid, adding a splash of water if necessary, and wait for it to return to a simmer.
- 05
Simmer and shake, but do not stir.
Reduce the heat to medium-low and leave the lid off (or just slightly ajar) to prevent trapping steam. Simmer for 35 to 40 minutes. From the moment the okra goes in, do not put a spoon in the pot, as breaking the pods releases slime; simply grab the pot handles and gently shake it back and forth every 10 minutes.
- 06
Rest and serve.
Remove the pot from the heat once the potatoes are easily pierced with a fork and the water has evaporated to leave a separated layer of red-tinted oil. Let it rest for 15 minutes before serving with a generous slab of feta and crusty bread.
Notes
The Fresh Okra Adaptation.
If you find beautiful, fresh baby okra at the farmer's market, trim the tough caps off in a conical shape without puncturing the pod. Toss with 3 tablespoons of red wine vinegar and plenty of kosher salt, then bake on a parchment-lined sheet at 300°F for 30 minutes to dehydrate and neutralize the slime before adding to the stew.
From Cook Greek in America.