Gombo Recipe
Okra soup, which is popular in the Konya region and has a geographical indication registration certificate, is usually served as a hot starter, as well as a healthy meal alternative with its high protein and vitamin content. If you like sour flavors, here you go, bon appetit!
Ingredients:
For: 4 People
Prep: 40 Min
Cook: 60 Min
| 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 |
Steps:
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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.
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Boil the okra in water with 1 pinch of salt and 1/2 lemon juice for 10 minutes and drain the water.
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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.
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You can use a pressure cooker (10 minutes) at this stage to shorten the cooking time.
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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.
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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.
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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.
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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!
90 Min
