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Dried Okra Stew with Meat

Sample Dishes from Turkish Cuisine

Dried Okra Stew with Meat (Etli Kuru Bamya)

Dry okra-125 grams
Water5 cups1 kg
Meat cubes-250 grams
Onion2 large size220 grams
Tomato paste1 tablespoon10 grams
Margarine3 tablespoons30 grams
Salt2 teaspoons12 grams
Lemon juice2 tablespoons20 grams
Black pepper½ teaspoons1 grams


Rub the ocra in a cloth and remove the thorns, wash. Put 4 cups of water in a saucepan, bring to boil and add the okra. Boil the vegetables for 2-3 minutes. Turn off the heat . Place the meat in another saucepan and cook over low heat until all the juice is reduced. Peel and wash the onions, chop them into 2-3 mm thick half moons. Add the onions, tomato paste, margarine, salt and the remining water (hot) to the meat, stir and cook over low heat for 30 minutes. Add the okra and its cooking liquid. Add the lemon juice and the black pepper and cook for about 30 minutes until the okra becomes tender.

Servings: 6

Nutritional Value
(in approximately one serving)

Energy186 cal
Protein12.2 g
Fat9.6 g
Carbohydrates15.3 g
Calcium156 mg
Iron2.38 mg
Phosphorus174 mg
Zinc2 mg
Sodium824 mg
Vitamin A968 iu
Thiamine0.30 mg
Riboflavin0.39 mg
Niacin2.93 mg
Vitamin C3 mg
Cholesterol38 mg


The okra are dried threaded on a string. A popular vegetable in the Agean, Mediterranean and Western Black Sea Regions. It is served as the main dish at lunch or diner. Rice-hoshaf, rice-cacık combinations are appropriate accompanying dishes. While cooking the okra lemon juice can be substituted with lemon sliced into half moons.