Blistered Okra with Dill-Coriander Lebneh

1. 1

   In a large bowl, whisk 8 cups of hot water with 1/2 cup of salt, the halved garlic head and the chopped dill sprigs until the salt is dissolved.

2. 2

   Let cool to lukewarm.

3. 3

   Using a paring knife, pierce each piece of okra in a few spots to help absorb the brine.

4. 4

   Add the okra to the brine and place a plate on top to keep them completely submerged.

5. 5

   Let stand at room temperature for 2 hours.

6. 6

   Meanwhile, in a small bowl, combine the lebneh with the crushed coriander, grated garlic, chopped dill fronds and 1/4 cup of the olive oil.

7. 7

   Add 2 tablespoons of water and season with salt and cracked pepper.

8. 8

   Whisk until smooth.

9. 9

   Light a grill or heat a grill pan.

10. 10

    Drain the okra and pat dry; discard the garlic and dill sprigs.

11. 11

    In a medium bowl, toss the okra with the remaining 2 tablespoons of olive oil and season with pepper.

12. 12

    Grill the okra over moderately high heat, turning, until charred in spots and crisp-tender, about 5 minutes.

13. 13

    Spread the lebneh on plates and top with the blistered okra.

14. 14

    Garnish with small dill sprigs and serve with lemon wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.