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Title: Bamia (Baked Okra With Lemon)
Yield: 6 Servings

Ingredients

      1 tb corn oil or chicken fat
    1/2 lb ripe tomatoes, fresh or
           -canned, dic; ed
    1/2 ts salt, or to taste
      1 lb young okra, rinsed & trimmed
           - 1/8-in; from stem & tip
    1/2 c  water
      1    lemon's juice, or more, to
           -taste

Instructions

Following are two methods of preparing okra, that extraordinary plant
of the cotton family. It is one of the most honored vegetables in
Turkey, in Oriental cooking, and on the Indian subcontinent.

1. Grease a heatproof glass or other rectangular baking dish with
oil or fat. Spread the diced tomato over the bottom and sprinkle
with salt.

2. Lay each okra flat over the tomato in one or more layers. Pour the
water over all. Bake in a preheated 350F oven abt 45 minutes, enough
to cook okra but not long enough to dissolve it into mush. Do not
stir during baking. Remove dish from oven and pour the lemon juice
over all.

Serve warm. Serves 6 with other dishes.

VARIATION: Bamia may be baked with chicken, a most popular
combination. Just place 1 small chicken (2 pounds) or Cornish game
hen, cut into 4 pieces, on top of the okra and baked as directed.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created
in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992
Published by Donald I. Fine, Inc., New York, N.Y. DPileggi in
Houston, Texas

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