Okra lovers will rejoice in this elegant and delicious recipe from F&W's Kay Chun. Brining okra gives it extra flavor, while serving it in a bright and tangy sauce made with lebneh (the soft, creamy cheese made from strained yogurt) really brings the dish together. Slideshow:  More Okra Recipes 

Kay Chun
July 2016

Gallery

© Con Poulos

Recipe Summary

total:
40 mins
Yield:
4 to 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, whisk 8 cups of hot water with 1/2 cup of salt, the halved garlic head and the chopped dill sprigs until the salt is dissolved. Let cool to lukewarm.

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  • Using a paring knife, pierce each piece of okra in a few spots to help absorb the brine. Add the okra to the brine and place a plate on top to keep them completely submerged. Let stand at room temperature for 2 hours.

  • Meanwhile, in a small bowl, combine the lebneh with the crushed coriander, grated garlic, chopped dill fronds and 1/4 cup of the olive oil. Add 2 tablespoons of water and season with salt and cracked pepper. Whisk until smooth.

  • Light a grill or heat a grill pan. Drain the okra and pat dry; discard the garlic and dill sprigs. In a medium bowl, toss the okra with the remaining 2 tablespoons of olive oil and season with pepper. Grill the okra over moderately high heat, turning, until charred in spots and crisp-tender, about 5 minutes. Spread the lebneh on plates and top with the blistered okra. Garnish with small dill sprigs and serve with lemon wedges.

Make Ahead

The dill lebneh can be refrigerated overnight.