Kuru Bamya Corbasi – Soup From Dried Okra Pods

Tiny dried okra pods, threaded like beads on a string, can be seen in many grocery stores in Anatolia.

They are mainly used to prepare this soup. Okra soup is exceptionally popular as an intermediate course of classical menus in Central Anatolia.

There, a typical wedding menu consists of toyga (yogurt soup), etli pilav (long grain rice with meat), lirmik helvasi (semolina pudding), then okra soup, followed by pilaf and zerde (a sweet rice dish with saffron) and hosaf (compote of dried fruits).

Cut meat and fat into fine slices. Place in a saucepan, cover and heat gently. Stir occasionally. When it begins to sizzle, add onions. Stir for 5 min until pale golden. Add tomato puree and stir a few times. Pour in clear soup and simmer for half an hour until everything is really soft together.

While the meat is cooking, place okra pods between two towels and grate heartily to remove all hairs. Rinse well, add to the saucepan while still on the strings, pour on the water and 2 tbsp juice of a lemon, cover and half cook in 15-20 min.

(The juice of a lemon ensures that the okra pods keep their shape). Remove okra pods from the strings and add them to the soup with the remaining juice of one lemon and the sour grape juice. Put the lid on the saucepan, let the contents bubble up, then reduce the temperature and cook about

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