Bamya Çorbası
(Okra Soup) Recipe

Origin: Turkey Period: Traditional

Ingredients:

150g dried okra
1 onion, halved and cut into 2mm thick slices
4 tbsp butter
360g tomatoes, blanched, peeled and cubed
1.2l water
2 tsp salt
3 tbsp lemon juice
1/2 tsp freshly-ground black pepper

Bamya Çorbası
(Okra Soup) Preparation:

Method:

Melt the onion in a pan and use to cook the onion over medium heat for about 5 minutes, or until softened. Add the tomatoes to the pot and season with salt. Cook for 2 minutes then add the water. Bring to a simmer and cook for about 10 minutes, or until the tomatoes are tender. Now bring the mixture to a boil.

Trim the stems of the okra and add to the pan along with the lemon juice. Reduce to a simmer then cover and continue cooking for about 20 minutes, or until the okra is tender. Sprinkle with black pepper and serve hot, ladled into warmed soup bowls.

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