No reviews In my hometown of Antakya, we would not only enjoy fresh okra in summer but also dried okra later in the year. There are many ways to enjoy okra throughout, Türkiye (Turkey); as a stew flavored with lemon juice, as a soup in central Anatolia; and in some regions meat is added. Sumak ekşisi (sumac juice made from crushed sumac berries in water) can also be used to intensify the sour taste. With our southern Turkish heritage, this is how my mother would cook okra, with plenty of lemon juice, extra tang from the ground sumac and freshness from dried mint (a must for us as it elevates the taste and works well with the sour sauce). I absolutely adore this humble, delicious, wholesome dish that is so easy to make. It’s not always easy to get fresh okra, although frozen okra is readily available and works very well. – Özlem Warren, Sebze (Hardie Grant, 2024) 2 Tbsp olive oil 1 large onion/about 400 g, finely chopped 4 garlic cloves, finely chopped One 14 oz/400 g can chopped tomatoes One 14 oz/400 g can chickpeas, rinsed and drained juice of 1 medium lemon fine sea salt freshly ground black pepper 1 cup/240 ml water 1 Tbsp dried mint 1/2 tsp ground sumac or more as desired bread or plain rice to serve Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment.
Δ
