Gombo Recipe

Ingredients:

	Okra (Dried Flower)	150	Grams
	Dry Onion	1	Qty
	Veal	300	Grams
	Sunflower Oil (Or Butter)	6	Tbsp
	Tomato Paste	2	Tsp (large)
	Lemon	2	Tbsp
	Water	1.5	Liters
	Salt	1	Tsp

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Instructions:

1. If you are going to use dry okra (recommended), remove the thorns on the okra by rubbing it with a clean cloth while strung on a string. If you are going to use fresh okra or frozen or canned okra, you should choose small flower okra.
2. Boil the okra in water with 1 pinch of salt and 1/2 lemon juice for 10 minutes and drain the water.
3. Chop the cubed meat into tiny pieces the size of hazelnuts. Take half of the oil in a deep pan and heat it up and fry the meat until it turns brown. Add 5-6 glasses of hot water and cook it until it becomes soft.
4. You can use a pressure cooker (10 minutes) at this stage to shorten the cooking time.
5. In order for the juice of your soup to be clear and delicious, collect the foam that rises on the meat while cooking with a wire colander.
6. Put the remaining oil in the main pot and fry the onions. Add the tomato paste and turn it until the smell comes out (2-3 minutes). Bring all the ingredients together by adding the boiled okra and the cooked meat to the pot with their water.
7. Add the juice of half a lemon, salt and pepper (1/2 teaspoon of cumin if you wish) to your soup, cook it on low heat until it thickens and remove from the heat.
8. At the presentation stage, garnish the soup you bought in bowls with chili peppers burned in butter and serve hot with slices of lemon. Bon Appetit!

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Soup Vegetable