Put 4 tablespoons of oil in a large sauté pan for which you have a lid and heat on a medium heat. Once hot, fry the onion for 7 minutes, stirring a few times, until caramelised and soft. Add the garlic and allspice, the cumin and cinnamon, fry for a minute, stirring continuously, until
fragrant and starting to brown, then add the cherry tomatoes, mashing them with a potato masher to break them up. Stir in the tomato paste, 400ml water, 1 teaspoon of salt and a good grind of black pepper, then bring to a boil, turn down the heat to medium-low, cover and cook for 10 minutes.
Add the maftoul, stirring it in so it’s completely coated, then bring to a quick boil, lower the heat, cover and cook for 5 minutes, then and set aside for 15 minutes, so the maftoul can absorb all the liquid.
Meanwhile, heat the oven to 220C F. Put the okra in a large bowl with 2 tablespoons of oil, half a teaspoon of salt and a good grind of pepper. Mix, then spread out on a large oven tray lined with greaseproof paper and roast for 15 minutes, stirring once halfway, until the okra is slightly caramelised and soft. Take out of the oven and leave aside.
Divide the maftoul between four plates and serve with the okra alongside, add a spoonful of yoghurt. Roughly tear the mint leaves and scatter them on top and finish with a sprinkle of sumac.
Put 4 tablespoons of oil in a large sauté pan for which you have a lid and heat on a medium heat. Once hot, fry the onion for 7 minutes, stirring a few times, until caramelised and soft. Add the garlic and allspice, the cumin and cinnamon, fry for a minute, stirring continuously, until
fragrant and starting to brown, then add the cherry tomatoes, mashing them with a potato masher to break them up. Stir in the tomato paste, 400ml water, 1 teaspoon of salt and a good grind of black pepper, then bring to a boil, turn down the heat to medium-low, cover and cook for 10 minutes.
Add the maftoul, stirring it in so it’s completely coated, then bring to a quick boil, lower the heat, cover and cook for 5 minutes, then and set aside for 15 minutes, so the maftoul can absorb all the liquid.
Meanwhile, heat the oven to 220C F. Put the okra in a large bowl with 2 tablespoons of oil, half a teaspoon of salt and a good grind of pepper. Mix, then spread out on a large oven tray lined with greaseproof paper and roast for 15 minutes, stirring once halfway, until the okra is slightly caramelised and soft. Take out of the oven and leave aside.
Divide the maftoul between four plates and serve with the okra alongside, add a spoonful of yoghurt. Roughly tear the mint leaves and scatter them on top and finish with a sprinkle of sumac.
