A hearty pilaf from southeastern Turkish cuisine, made by cooking dried okra with olive oil and bulgur. Its mildly tangy flavor and filling texture make it a satisfying main dish for lunch or dinner.
Soak the dried okra in lukewarm water for at least 1 hour to soften it. Drain and remove the excess water.
Sauté the onion in olive oil until lightly golden. Add the grated tomato and cook until it thickens to a paste.
Add the softened okra and rinsed bulgur to the pot. Sauté for a few minutes.
Add the hot water, salt, and Turkish red pepper flakes. Bring to a boil, then reduce the heat and simmer until the water is absorbed.
Remove from the heat, cover, and let rest for 10 minutes before serving.
Important: Soak the dried okra in lukewarm water for at least 1 hour before cooking to soften it; otherwise, it may remain tough in the pilaf. Allergen: contains wheat (gluten).
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