tbs olive oil
4 garlic cloves, thinly sliced
¾ tp ground cumin
½ tsp paprika
1 tbs shatta
1 tbs cider vinegar
1 tsp sugar
400 g okra
180 g cherry tomatoes, sliced in half
70 g kalamata olives, pitted
120 g haloumi, cut in chunks
Salt
Top with
1 green chili, thinly sliced
5 g parsley
1 lemon cut in wedges
Preheat the oven to 250 degrees.
Put the olive oil in a large pan on medium heat. Add garlic till it starts to brown. Add the cumin, paprika, shatta and cook for 30 seconds, then add the vinegar, sugar, 60 ml watr abd 1 tsp salt. Bring to a boil, then add the okra (bamia), cook on medium heat for 5 minutes., stirring once or twice. Add the tomatoes, olives, haloumi to the pan and cook for another 2-3 minutes (shake pan so the haloumi doesn’t stick). Place the pan under the grill for 5 minutes so the cheese is all melty. Top with green chili, parsley and one lemon cut into wedges.