Okra Soup (Bamya çorbası)
Overview
Bamya çorbası is a lemony soup of okra and lamb. The most prized version uses tiny dried okra, strung on threads to dry in summer and soaked before cooking, which keeps its shape and has a delicate flavour. The okra is simmered in lamb broth with tomato and a generous squeeze of lemon, which also helps keep it from becoming slimy. It is especially associated with Central Anatolia, notably Konya, where it is a traditional dish at weddings and feasts.
History
Okra was cultivated in Africa and the Middle East long ago and became established in Ottoman cooking. Okra soup and stews appear in historical Ottoman palace cuisine and remain popular in several Turkish regions today. Drying okra on strings was a way to preserve the summer harvest, and the strings of dried okra are still sold in Turkish markets.
Main ingredients
Dried or fresh okra, lamb, tomato, lemon, garlic. The soup is built on lamb broth and is usually served hot. Diet: contains meat; usually gluten-free.
Recipe outline serves 4 · ~80 min
Ingredients
- 100 g dried okra or 400 g fresh
- 300 g lamb, diced
- 2 tomatoes, grated
- juice of 1 lemon
- 2 garlic cloves
- 1.5 l water
Method
- Soak dried okra in hot water with lemon for 15 minutes; rinse.
- Simmer the lamb in the water for 40 minutes.
- Add the tomatoes, garlic and okra and cook for 15 minutes.
- Season and add lemon juice to taste.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.