Turkish Cooking/Bade Jackson 1998

Okra Casserole (Etli Bamya)
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4 30 minutes 1 hour N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 lb okra juice of 1-1/2 lemons 1/4 stick butter
1 onion, chopped fine 8 oz stewing lamb or chuck beef 4 fresh plum tomatoes, skinned
salt and ground black pepper



1 Cut the stalk out of each okra, leaving a cone-shape indentation. Wash and soak the okra in a bowl filled with cold water and one third of the lemon juice for 1 hour.
2 Melt the butter in a saucepan and fry the onions and meat over medium heat, Add the tomatoes, reduce the heat, and simmer for 5 minutes.
3 Wash the okra again before adding to the casserole. Pour just enough water to cover, then cook for about 40 minutes.
4 Add seasoning and the remaining lemon juice, and simmer for 10 minutes more. Serve hot with rice pilaf.

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