Small okra pods are slowly simmered over low heat with ground meat in a thick tomato sauce, making a hearty Turkish home-style dish. Lemon juice balances the tang, and the okra’s characteristically silky texture pairs well with rice.
Cook the onion in oil until lightly golden, then add the ground meat. Cook over medium heat until the meat releases its liquid and it evaporates.
Stir in the tomato paste and cook for a few minutes. Add the grated tomatoes and cook for a further 5 minutes.
Add the okra to the pan, followed by the water, salt and black pepper. Cover and simmer over low heat, shaking the pan from time to time, until the okra is tender. Note: Do not stir vigorously with a spoon, or the okra may break up and become slimy.
At the end of cooking, add the lemon juice and boil for a few more minutes, then remove from the heat.
Important: To help prevent the okra from becoming slimy, soak it in vinegar water for a few minutes before cooking, rinse it and avoid cutting too deeply into the stems. Do not stir the pot vigorously while cooking; shake it gently from time to time, or the okra may break up and lose its texture. Add the lemon juice at the end of cooking.
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