Okra Soup

Okra soup is a traditional dish in the cuisine of Anatolia. Particularly in Konya and like Kayseri, this soup is prepared with different recipes using dried okra flowers and meat. In Konya, okra soup is served as a mid-meal course in classic menus and plays an appetizing role by being served after sweets, facilitating the transition to second-course dishes. At weddings and banquet meals, it is part of the “black dish” tradition served alongside rice. In Kayseri, dried okra soup stands out with its unique flavor and preparation method. Below, the characteristics and preparation of okra soup are detailed based on recipes from both cities.

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

• 3 cups 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)
• 1 cup lamb meat (cut to the size of the okra)
• 1 tablespoon butter
• 2 onions (finely chopped)
• 1 tablespoon tomato paste (optional: 3 fresh red tomatoes if in season)
• 5 cups meat broth or water
• 1 teaspoon salt
• 2 tablespoons lemon juice

1. The dried okra flowers are washed in a sieve or between cloth to remove their fuzz. Then, they are partially boiled in 3 cups of water with three or four lemon slices to prevent sliminess, and the strings are removed.
2. Lamb meat and tail fat are placed in a pot, covered, and browned with occasional stirring until the meat releases its moisture.
3. Butter and finely chopped onions are added, and the mixture is sautéed until the onions turn golden.
4. Tomato paste (or three finely chopped fresh red tomatoes if in season) 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 minutes until tender. Salt is added during this time. If the liquid reduces, it is topped up to five cups.
6. The blanched okra and lemon juice (or koruk juice) are added to the pot. Once boiling begins, 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.

In Kayseri, okra soup 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 local spices.

• 200 g dried okra
• 250 g lamb meat
• 1 dried onion
• 1 tablespoon tomato paste
• 1 teaspoon pepper paste
• 2 lemons
• 3 tablespoons vinegar
• 2 tablespoons butter
• 1 teaspoon black pepper
• 1 teaspoon salt
• Sufficient water

1. The dried okra is boiled for 5 to 7 minutes in 5 cups of water with vinegar and salt. It is then rinsed with cold water.
2. Finely chopped dried onion is sautéed in butter until it turns pink.
3. Finely diced lamb meat is added and the sautéing continues. The meat is cooked with the onion for another 7 to 8 minutes.
4. Tomato paste, pepper paste, blanched dried okra, lemon juice, and spices (black pepper and salt) are added to the pot.
5. Sufficient water is added over the mixture, which is then simmered over low heat for 15 to 20 minutes.
6. The soup is served hot.

Okra soup is valued in the culinary culture of Central Anatolia as both a nourishing and appetizing dish. In Konya, it is served as part of the “black dish” tradition at weddings and banquets, where its sour taste eases the transition from sweets to subsequent 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.