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.