A whole range of simple Lebanese vegetarian dishes, referred to as bi zeit in Arabic, are cooked in and primarily flavored by olive oil. In this version the sautéed cilantro and garlic and the slightly sticky texture of the okra add complexity to the recipe.Plus: More Vegetable Recipes and Tips

Anissa Helou
March 2004


Recipe Summary test

15 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • In a large skillet, heat the vegetable oil until shimmering. Add the okra and cook over moderate heat, stirring, until bright green and crisp-tender, about 4 minutes. Transfer the okra to a plate with a slotted spoon; discard the oil.

  • Add the olive oil to the skillet and heat until shimmering. Add the onion and cook over moderate heat until softened and golden, about 8 minutes. Add the garlic and cilantro and cook until fragrant, about 1 minute. Add the tomatoes and their juices and bring to a simmer, then cook until slightly thickened, about 3 minutes.

  • Return the okra to the skillet and season with salt and pepper. Cover and simmer over low heat until the okra is tender and the sauce is thickened, about 20 minutes. Serve warm or at room temperature.

Make Ahead

The okra can be refrigerated overnight.