Name: Dried Okra Soup (Kuru bamya çorbası)
Yield: Serves 4-6
Cuisine: Turkish
Ingredients: 2 tablespoons tomato purée; 2 pints/1.2 litres lamb stock; 2 oz/60 g small dried okra, loose or on strings; juice of ½ lemon; salt and freshly ground black pepper; 2 onions, finely chopped; 2 tablespoons kuyrukyağı (sheep’s tail fat), clarified or ordinary butter; 2 oz/60 g lamb or mutton scraps, cut into small pieces

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

About

This traditional Anatolian soup has a distinct sour taste. It is often served at ceremonial feasts, between courses to refresh the palate. Beads of dried okra, most of which are destined for this soup, hang in markets all over Anatolia and in the Egyptian Bazaar in Istanbul.

Ingredients

2 oz/60 g lamb or mutton scraps, cut into small pieces
2 onions, finely chopped

Method

Brown the onions and the meat in the fat. Stir in the tomato purée and pour in the stock. Bring the liquid to the boil, reduce the heat and simmer for 20 minutes, until the meat is tender.
Rub the strings of okra in a clean towel to remove the dust and hairs. Rinse and place them in a pan with half the lemon juice. Cover with just enough water and boil for 10-15 m