Okra Stew with Talharim

Clean the okra, cut it in half lengthwise

Using a sharp knife, make superficial cuts on the inner side of the okra, forming a grid pattern

Set aside

Dice the tomatoes and strain their seeds through a fine-mesh sieve to use both the pulp and juice

In a pan, combine the olive oil, garlic, paprika, tomato pulp, and juice

Bring to a simmer over low heat for about 15 minutes, keeping the pan covered

Season with red pepper flakes and salt

Add the okra, increase the heat, and cook while stirring for 3 minutes

Cook the pasta al dente in plenty of salty water

Drain and serve with the okra stew

Serve 4 portions.