OKRA SOUP

Okra soup is made on special occasions in Konya culture; at weddings, holidays and iftar. It is served hot.

MATERIALS

Okra

300 g lamb cubed

2 large onions

2 tablespoons of tomato paste

1 tablespoon of sweet chili paste

1 teaspoon of salt

3 tablespoons of butter

Just enough hot water to get over it.

First, we fry our meat until the water is absorbed, add the butter on it and fry our finely chopped onions until they turn pink.

After our onions are roasted, we add our tomato paste and continue frying until the smell of tomato paste comes out.

We add our water and add our okra. When our water boils, we add our salt and turn down the stove, 30 minutes. We cook on low heat.

Let's add the last lemon salt to our thickened soup and cook for 10 minutes. After boiling, we can turn off the stove.

We can serve our soup after the initial temperature has passed. Okra is eaten hot.