This soup uses tiny okra pods strung up and dried in summer, not fresh okra; drying concentrates their flavor and helps them hold their shape as they cook. Lemon is added twice: once before the okra goes into the broth, and again after the heat is turned off. The first addition cuts the okra’s stickiness, and the second adds freshness. In Konya, this soup is served at weddings and religious memorial gatherings.
Melt the butter in a pot and brown the lamb cubes over high heat. The meat will first release its juices; once they evaporate, the edges will begin to brown.
Add the diced onion and cook until translucent. Stir in the tomato paste and cook for 2 minutes to remove its raw smell.
Pour in the hot water. Once it boils, reduce the heat and cook for 35 minutes. When the lamb separates into fibers under gentle pressure from a fork, add the salt.
Drizzle half the lemon juice over the drained dried okra and let it stand for 2 minutes, then add it to the pot. Cover and cook for 12 minutes, until the okra has plumped and softened. Do not stir with a spoon; hold the pot and gently swirl it instead.
Turn off the heat, drizzle in the remaining lemon juice, cover, and let the soup rest for 5 minutes before serving.
Soak the dried okra in warm water for 20 minutes, then drain it and remember to remove the string. Stir the soup as little as possible; too much stirring releases the okra’s sticky liquid into the broth. Allergens: according to the ingredient list, contains dairy. Check packaged ingredient labels for other allergens.
Konya'da bamyanın en ufağını kullanıyorlar, iri bamya lifli oluyor.
Doğru, bamya ne kadar ufaksa o kadar makbul. İri bamya kullanacaksanız haşlama süresini uzatın.
Limonu ekleme sırası önemli, erken atınca bamya sertleşip bir daha yumuşamıyor.
Kuru bamyayı ipinden çıkarıp yıkadım, öyle attım. İple birlikte atanlar oluyormuş. Eti kavururken suyunu tamamen çektirmek de gerekiyor, sulu ete salça atınca salça kavrulmuyor ve çorba çiğ salça tadı veriyor.
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