Okra Soup

Bamya çorbası is a traditional dish from the cuisine of Central Anatolia. Particularly in Konya and Kayseri such as, it is prepared with various recipes and typically made using dried flower okra and meat. In Konya, bamya çorbası is served as a side dish in menus and plays the role of an appetizer for second courses by being served after sweets with its sour flavor. In Wedding and banquet meals, it is served with rice as part of the tradition of “land meals”. In Kayseri, dried bamya soup stands out with its unique flavor and preparation method. Below, the characteristics and preparation of bamya çorbası are examined in detail based on recipes from both cities.

Bamya Çorbası (Konya Governorate)

Konya Style Bamya Çorbası

In Konya, bamya çorbası is prepared using dried okra flowers and cubed lamb meat. This soup, known for its sour flavor, has an average cooking time of about one hour and is suitable for more than four people.

Ingredients:

• 3 water cups of water (for blanching the okra)
• Half a cup of dried okra flowers
• Half a lemon (sliced)
• Half a cup of tail fat (cut to the size of the okra)
• One cup of lamb meat (cut to the size of the okra)
• One tablespoon of butter
• Two onion (finely minced)
• One tablespoon of tomato paste (optional: three fresh red tomatoes if in season)
• Five cups of meat broth or water
• One sweet teaspoon of salt
• Two tablespoons of lemon juice

Preparation:

1. The dried okra flowers are washed in a colander or between cloth to remove their fuzz. Then, they are partially boiled in three cups of water with three or four lemon slices to prevent sliminess, and the stems are removed.
2. Lamb meat and tail fat are placed in a pot, covered, and stirred occasionally until the meat releases its moisture and browns.
3. Butter and finely minced onions are added, and the mixture is sautéed until the onions turn golden.
4. Tomato paste (or three finely chopped fresh red tomatoes during summer) is added and stirred.
5. Five cups of meat broth or water are added, the pot is covered, and the meat is simmered for approximately 30 minute until tender. Salt is added during this stage. If the liquid reduces too much, it is topped up to five cups.
6. The blanched okra and lemon juice (or koruk juice) are added to the pot. Once it begins to boil, the heat is reduced to a very low level and the soup is cooked for 20 to 30 minutes until the okra becomes tender.
7. The soup is served hot.

Kayseri Style Dried Bamya Çorbası

In Kayseri, bamya çorbası is prepared with a recipe enriched with lamb meat and vinegar. It stands out with a shorter cooking time of approximately 15 to 20 minutes and gains its distinctive flavor through the use of has spice.

Ingredients:

• 200 g dried okra
• 250 g lamb meat
• One dried onion
• One tablespoon of tomato paste
• One teaspoon of pepper paste
• Two lemons
• Three tablespoons of vinegar
• Two tablespoons of butter
• One tea teaspoon of black pepper
• One teaspoon of salt
• Enough water

Preparation:

1. The dried okra is boiled for five to seven minutes in five cups of water with vinegar and salt, then rinsed with cold water.
2. The diced dried onion is sautéed in butter until it turns pink.
3. Finely chopped lamb meat is added and the sautéing continues. The meat is cooked with the onion for another seven to eight minutes.
4. Tomato paste, pepper paste, blanched dried okra, lemon juice, and spices (black pepper and salt) are added to the pot.
5. On top of sufficient water is added and the soup is simmered over low heat for 15 to 20 minutes mixture.
6. The soup is served hot.

Cultural Significance

Bamya çorbası is regarded in the culinary culture of Central Anatolia as both a nourishing and appetite-stimulating dish. In Konya, it is served as part of the “kara yemek” tradition at weddings and banquets, helping to transition from sweet dishes to savory courses. In Kayseri, it acquires a distinct character through local touches such as vinegar and pepper paste. In both recipes, the careful preparation of dried okra and its harmony with meat are the fundamental elements that determine the soup’s flavor.