Turkish cuisine · Vegetable Dishes

Zeytinyağlı Bamya

Okra in olive oil with tomato and lemon.

Ingredients · for 4 servings

• 500 g okra
• 2 tomatoes
• 1 onion
• Olive oil
• Lemon

Instructions

1. Clean the okra (cut the stem end into a cone) and soak in lemon or vinegar water for 10 min; rinse.
2. Finely dice the onion and sweat in olive oil for 4 min until translucent; add the diced tomatoes and simmer for 3 min.
3. Add the okra, drizzle with water and lemon and season with salt.
4. Braise covered at gentle heat for about 25 min without stirring – the okra gets slimy otherwise.
5. Serve lukewarm with lemon.