Okra Soup – Turkish Authentic Bamya Corbasi
Okra Soup is a dish that is mostly identified with Konya cuisine. Okra soup is preferably a juicy soup made from tiny okra called dried baby okra, resembling a nutritious dish rather than a soup. Another name in Konya is "Dried Okra Soup." It is a delicious dish.
Ingredients
- To boil the okra:
- 100 grams of dried okra
- Water hot enough to pass over
- 1 teaspoon of lemon salt
- For Okra Soup:
- 300 grams of lamb cubed meat
- 2 large onions
- 2 tablespoons tomato paste
- 1 tablespoon of sweet pepper paste
- 1 teaspoon salt
- 3 tablespoons of butter
- Water hot enough to pass over
Instructions
- First of all, rub your dry okra with your hands to remove the small hairs and clean the fringes on the sides.
- Boil the cleaned okra in boiling water for 10 minutes. When boiling, add a teaspoon of lemon salt in it so that your okra does not creep.
- Filter the water of your softened okra and shock it by adding cold water.
- Remove the threads of your okra.
- First, roast your meat until it releases its water and absorbs, add the butter, and roast the finely chopped onions until they turn pink.
- After your onions are roasted, add your tomato paste and continue frying until the smell of tomato paste disappears.
- Add your water and add your okra. When your water boils, add your salt and turn down your stove. Cook on low heat for 30 minutes.
- Add the lemon salt to your thick soup, boil it for 10 more minutes, and then turn off the stove.
- You can serve it after the first temperature of your soup has passed. Consume your soup hot.
