Bamies Latheres me Domata
Μπάμιες λαδερές με ντομάτα·(bá-mi-es la-the-rés me do-má-ta)
Lathera (The Weeknight Backbone)
Soak the pods in red vinegar, rinse them cold, and heat the pot. If you think you hate okra, it's because you've only had the slimy, gelatinous stuff. In Greek kitchens, cooks braise it in a half-cup of olive oil and sweet tomatoes until it practically melts. But since you don't have time to painstakingly carve conical stems and sun-dry them on a Tuesday, we're using rock-hard, flash-frozen baby okra. No thawing, no stirring, no slime. Eat it at room temperature, and keep a heel of crusty bread on the table for the oil.
Before you start
Keep the okra completely frozen.
Never thaw the frozen baby okra before cooking. It must go directly from the freezer into the hot liquid. Thawing it will result in a catastrophic release of slime.
Keep the lid off.
Braise the stew with the lid entirely off, or at least mostly ajar. Trapping steam forces moisture back into the okra and rehydrates the mucilage.
Ingredients
- extra virgin olive oil1/2 cup
- yellow onion1 large
- garlic2 large cloves
- tomato paste1 tbsp
- frozen whole baby okra1 lb
- Yukon Gold potatoes2 med
- tomato passata1 cup
- water1 1/2 cup
- flat-leaf parsley3 tbsp
- red wine vinegar1 tbsp
- sugar1/2 tsp
- kosher salt1 tsp
- black pepper1/2 tsp
- Greek feta cheese8 oz
- crusty bread1 large loaf
Method
- 01
Build the flavor base.
Place a large, wide Dutch oven or heavy-bottomed pot over medium-high heat with the olive oil. Once shimmering, add the diced onion and sauté until soft, translucent, and beginning to caramelize at the edges, about 5 to 7 minutes. Add the minced garlic and cook for 1 more minute.
- 02
Caramelize the tomato paste.
Push the onions to the edges and drop the tomato paste directly into the center of the hot oil. Cook it for about 2 minutes, stirring constantly, until it deepens to a rusty red and cooks out its raw, metallic flavor.
- 03
Combine the braising liquid.
Pour in the tomato passata, water, red wine vinegar, fresh parsley, sugar, salt, and pepper. Stir everything together well 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 the vegetables are mostly submerged in the tomato liquid, adding a splash of water if necessary, and wait for the pot to return to a simmer.
- 05
Shake, do not stir.
Reduce the heat to medium-low and let the stew simmer uncovered for 35 to 40 minutes. From this point forward, do not put a spoon in the pot. Every 10 minutes, grab the pot by its handles and gently shake it back and forth to prevent sticking without breaking the fragile okra pods.
- 06
Rest and serve.
The dish is done when the potatoes are easily pierced with a fork and the water has evaporated, leaving behind a rich, separated layer of red-tinted olive oil. Remove from heat and let it rest for at least 15 minutes. Serve warm in shallow bowls with a generous slab of feta and crusty bread.
Notes
Respect the olive oil.
Do not attempt to reduce the half-cup of olive oil. In the Greek Lathera tradition, the oil is not just a cooking fat; it emulsifies with the tomato juices to become the sauce itself.
The weekend heirloom adaptation for fresh okra.
If you happen to find beautiful fresh baby okra, trim the tough caps off in a conical shape without piercing the seed pod. Toss on a baking sheet with 3 tablespoons of red wine vinegar and a heavy pinch of kosher salt. Bake at 300°F (150°C) for 30 minutes to dehydrate them and permanently neutralize the slime before adding them to the stew.
From Cook Greek in America.