Moroccan Okra Salad

Ingredients

• 1 teaspoon cumin seed
• 1 teaspoon coriander seed
• 1/2 teaspoon sweet paprika
• 1 pinch hot pepper flakes
• 2 tablespoons extra-virgin olive oil
• 1 lb okra, trimmed and cut into 1-inch pieces
• 2 garlic cloves, minced
• 1 lb tomato, cored and chopped
• salt, to taste
• black pepper, freshly ground, to taste
• 1 tablespoon lemon juice
• 2 tablespoons cilantro, chopped

Directions

1. 1

   Moroccan Okra Salad.

2. 2

   Toast cumin and coriander seeds in a cast-iron or other skillet over low heat until fragrant, about 10 minutes.

3. 3

   Put in a spice mill with paprika and pepper flakes. Grind until fine. Set aside. Put oil in a wok or other large skillet over medium-high heat. Add okra and stir-fry a few minutes.

4. 4

   Add garlic and reserved spices, toss a minute, add tomatoes and salt and pepper to taste.

5. 5

   Bring to a boil, lower heat, and cook, covered, about 10 minutes.

6. 6

   Remove cover and cook another 5 to 10 minutes or until okra is just tender and most of the juices have evaporated. Remove from heat, add lemon juice, and stir in cilantro.

7. 7

   Cool to room temperature, check and adjust seasonings, and serve.