A thick, hearty Turkish table dish where small okra is slowly simmered over low heat in a ground-meat tomato sauce. Balanced with lemon juice's tartness and okra's characteristic light thickness, it's enjoyed with pleasure alongside rice.
Sauté the onion in oil until it turns pink, then add the ground meat; cook over medium heat until it releases and reabsorbs its liquid.
Add the tomato paste and sauté for a few minutes, then add the grated tomato and cook for 5 more minutes.
Add the okra to the pot along with water, salt, and black pepper; cover with a lid and cook over low heat, occasionally shaking the pot, until the okra softens. Caution: do not stir hard with a spoon, the okra may get mushy and slimy.
At the end of cooking, add lemon juice and simmer for a few more minutes before removing from heat.
Important: To prevent okra from turning slimy, soak it in vinegar water for a few minutes before cooking, rinse, and don't trim the stems too deeply. Don't stir the pot roughly while cooking — shake it gently now and then instead, or the okra can get crushed and lose its texture. Lemon juice should be added at the end of cooking.
If you lightly toss the okra in oil and sauté briefly before cooking, the tendency to become slimy during cooking noticeably decreases and the integrity of the pods is better preserved.
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