Categories: Vegetables, Vegetarian, Vegan 
      Yield: 6 servings 
  
      2 lb Fresh young okra 
    3/4 lb Onion; sliced thickly 
      6 tb Olive oil 
      3    Garlic cloves; halved 
      1 lb Tomatoes; skinned & sliced 
           Salt and black pepper 
      1    Lemon (juice only) 
  
  Wash okra. Cut off any hard stems and dry okra thoroughly. Heat oil in 
  large saucepan and fry onions with the halved garlic cloves until slightly 
  soft, transparent, and golden. Add okra and continue to fry until slightly 
  softened. Add the sliced tomatoes and saute for a few min. longer. Season 
  to taste with salt and pepper. Cover with water, bring to a boil and simmer 
  until the okra is very tender, usually about 1 hour. Squeeze in the lemon 
  juice and cook for a further 15 min. (If using canned okra, cooking time 
  will be much shorter. Serve hot or cold. If to be served cold, allow to 
  cool in the saucepan before turning out into a serving dish. Recipe from "A 
  Book of Middle Eastern Food" by Claudia Roden. Alfred A. Knopf, 1972. 
  Posted by DEBORAH AKYUREK, Prodigy ID# DNJS60B.