How Traditional Turkish Okra & Lamb Soup is Made
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- Опубликовано: 16 окт 2024
- This okra soup is a specialty from the city of Konya, known as " Kuru Bamya Corbasi" (Dried Okra Soup) and has unique flavors with the lamb and okra and usually served for weddings. Even people who do not like okra love this soup as it's tangy and savory.
Note: Dried okras used in this video are a specialty from Turkey called cicek bamya which can also be found online in US and most of Europe if you search for dried okra, kuru bamya or cicek bamya (Turkish). In the absence of dried okra, fresh okra or oven dried okras can be used.
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Ingredients:
• dried okra, smaller varieties, 200 g
• 200 g lamb, diced into small cubes (preferably shoulder or leg)
• 2 tbsp clarified or regular butter
• 2 tbsp lamb tallow or tail fat (optional)
• 2 - 3 medium onions
• 2 tsp salt
• 2 lemons (juice)
• 1/2 tsp citric acid (optional)
• 2 tbsp tomato paste
• 2 liters hot water
Instructions:
1. Rub the dried okras between a tea towel to clean and get rid of the small hairy spikes
2. Bring 2 liter water to a boil in a pot, add juice of 2 lemons together with some lemon slices
3. Optionally add 1/2 tsp citric acid powder for extra tanginess
4. Add the cleaned dried okra and cook for 15 minutes until the okras are slightly softened
5. Remove the okras once tender and remove the strings, set aside and keep the cooking water
6. Cut the lamb meat and lamb fat into very small cubes (max 1 cm - 1/3 inch)
7. Very finely chop the onions and set aside
8. In a large pan, add and heat up the lamb fat, once the fat is rendered, remove the hard pieces
9. Add the lamb meat, stir and cook on high heat until slightly browned on all sides
10. Add the chopped onions together with 2 tbsp clarified butter
11. Stir and cook for 2 mins until the onions are softened and translucent
12. Add 2 tbsp tomato paste, stir to combine and cook 2 - 3 mins until fragrant
13. Add the cooking water into the pan
14. Bring to low heat,
15. Check the taste and add additional lemon juice to taste for extra tanginess
16. Cover and let it simmer on low heat for about 20 mins
17. Add the okras, add 2 tsp salt and stir to mix
18. Let it simmer covered on low heat for 30 more minutes until the okras are tender
19. Serve the dish hot and enjoy
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Wow its so easy to make! Thankyou for your recipe. My neighbour gave me some soup with chicken and okra it was absolutely delicious 😋 will be trying this recipe
One of the most tastiest recipe. And okra is so good for health.
King of the dishes
Hello there, Okra recipe is my favorite. Thanks for sharing your way of making it.
Looks delicious !
very lovely video, thank you for sharing this, stay safe always.
We had this fabulous soup at the Lokmahane Anatolian Restaurant in Konya. I'm now going to try to reproduce it. Your recipe looks excellent! I have two questions:
1) I can get "baby okra" here in the U.S. at local Middle Eastern markets (frozen from Egypt or in a jar), but while they are small, they are still much larger than the okra we had in Konya. That tiny okra is called, I gather: Çiçek Bamya (Flower okra), which looks nearly identical to the tiny dried okra in your video. Does anyone know where in the U.S. I could get this Çiçek Bamya (dried on a string or fresh/frozen/canned)?
2) I brought home from Turkey some Tarhana granules, which I've used to make a nice (but simple) soup. Is Tarhana ever used in to flavor/thicken an Anatolian okra soup? Or should I keep them separate. 🙂
Many thanks -- Mike in San Jose, Calif.
I want to know, too. I found a "cicek okra" seed for sale on Two seeds in A Pod, but it does not seem the same.
@@lydiaahubbell8545 - I gather that "cicek" okra is not (necessarily) a specific variety of okra, but rather those that are picked VERY early: just when the point of the 'fruit' emerges. One article by a grower (sorry I don't have the link) said their fields had to be picked every day (like the best tea, btw) ... because if you skip a day, then the okra is too big. He said that such exacting and time-consuming labor -- more work to collect smaller/lighter okra -- is the main reason why cicek okra is so expensive.
I just wish it could be available in the U.S. so I could have a chance at reproducing the fine soup we had in Konya. As I said in my original comment, the "Baby Okra" that's sold in our local Middle Eastern markets is much, much larger than the 'cicek' we had in Konya (although still much smaller than regular, full-sized okra).
konyamızın en güzel yemeğidir. özledim bamya çorbasını.
Well, I cook a lot of okra stew with meat and Service over rice but I have not exercise the dried one it looks good👍😋😋👌
Looks delicious 😋
Very nice, colorful and delicious, you have likes, good luck 👌🏻🌺
Mashallah!! looks so good
I often cook this delicious soup,belongs to Konya City, Türkiye. Thanks.. 🙋
Afiyet olsun!
Superb
First I was surprised to look at title okra "soup" and then surprised to see okra🧐Can it be made with regular okra, as dried variety is not available in our country. Love from Pakistan🇵🇰
Sure, it can be made with regular okra as well.
Thanks! It would also be terrific to learn how to make Beyran soup (from Gaziantep) from you! 😊
Thank you! Beyran is on my list, coming soon :)
Ive never seen okra on a string. Is this a special variety of okra or just a different preparation?
It's a different variety, harvested in small sizes and usually dried on a string like this. That said, you can also use regular dried okra and cut to smaller pieces.
Hi, thank you for best recpi, please if possible make some Turkish food with mushroom
Basically, that is the old time things when there were no refrigeration They drying the vegetable when it is plenty in the season and they save it for winter time
Usually we eat this as a sauce with vermicelli rice pilaf
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It’s more of a stew than soup we serve it with rice