Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Monday, January 17, 2011

Okra Soup

(Bamya Corbasi)

Okra Soup
50 g. of dried okra
Juice of half lemon
150 gr. lamb, cut in small cubes
1 medium size onion, finely chopped
2-3 tbsp extra virgin olive oil
1 tbsp butter
1 large tomato, grated
1-2 tbsp crushed tomatoes, canned
Juice of half lemon
2 1/2 cup warm water

Boil the flower okra in hot water with lemon juice for about 10 minutes, drain.

Meanwhile, saute the onion and lamb with olive oil. Add 2 cups hot water and cook for about 15 more minutes. Then add the rest of the ingredients. Cover and cook until the okra is tender at medium-low heat. Turn the heat off. Serve while still warm.

2 servings.



At 10:48 PM, Anonymous Anonymous said...

Can lamb be cooked in 30 minutes total? I always cook it for few hours, otherwise it is very hard. Also, can I use fresh okra for this or your other okra recipes? What additional steps to take if recipe calls for canned okra? Thanks so much.

At 11:56 AM, Blogger Binnur said...

30 minutes is enough time to cook lamb. You should check the other lamb recipes that I've posted under the Lamb&Beef section to see the cooking time and cooking instruction of the lamb. If you cook Lamb Kavurma, yes it takes time:)
Sure, you can use fresh okra to cook any okra dishes. Just cooking time takes a little bit longer.
But, Okra Soup should be cooked with dried okra which are very very small.
Take care,

At 11:40 AM, Anonymous Anonymous said...

Thanks for your answer. Next time I go to Turkey I will bring some dried okra for this soup. I didnot see any in the stores here.


Post a Comment

<< Home