Bamya ve Zeytinyağı Domates (Turkish)
Serves 6
Mike's Turkish landlord made a similar okra dish with tomatoes (Okra sold in the open market for only 12 cents a kilo in 1976). Musafa used an old black ceramic pot. Mike had one until it broke in one of his moves.
Note: Do not cook okra in an iron or copper pot.
Note: Do not cook okra in an iron or copper pot.
1 1/2 lbs. (675 g) fresh or frozen okra
5 Tbs. (75 ml) lemon juice
1/3 cup (80 ml) olive oil
1 medium onion, quartered and sliced
3 large chopped organic tomatoes
1/2 cup (125 ml) organic chicken or vegetable broth or water
1/4 to 1/2 tsp. (1,25 to 2,5 ml) sugar
salt and black pepper to taste or optional
1/3 cup (80 ml) chopped parsley (If you can find Turkish parsley, it has a very different taste.)
1. Rinse and drain the fresh okra, trim off the stems.
2. Sprinkle with 2 Tbs. (25 ml) of lemon juice and set aside.
3. Heat the oil over medium heat.
4. Sauté the onion (5 minutes).
5. Add the okra, tomatoes, and cook (5 minutes).
6. Add the broth, 3 Tbs. (40 ml) lemon juice, sugar, and salt and pepper (to taste or optional).
7. Reduce the heat to low, cooked covered (15-20 minutes).
8. Remove from the heat and stir in the parsley.
9. Taste for added seasonings (lemon or sugar).
