Istanbul-Style Okra / Bamya

ISTANBUL-STYLE OKRA STEW

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The Refreshing Savoury Relish of Istanbul Summers

In Istanbul, summer finds its flavour in the modest okra. Along the fertile lands of Trakya and Istanbul, a tender, small variety of okra is harvested fresh every morning and consumed within days. These little green pods, prized for their delicate texture, hold a special place in the hearts and kitchens of Istanbullular.

This dish, Istanbul-style okra, is a seasonal treasure made with just a handful of ingredients: juicy summer tomatoes, lemon juice for tang, and tender okra that holds its shape thanks to careful preparation. It’s often prepared with veal or as a light olive oil-based dish, and always served lukewarm or cold, typically with a spoonful of pilav on the side. In our home, we preferred it with şehriyeli pilav, a pilav rich with toasted vermicelli.

More than just a meal, okra is a nutritional powerhouse; high in fibre, protein, and antioxidants, rich in vitamin C and K, and known for its benefits to heart and brain health. In Turkish folk wisdom, it’s even regarded as a cancer-fighting food.

This recipe is a celebration of summer: a savoury, slightly sour, and perfectly refreshing dish to enjoy during the hottest days of the year.

You’ll be amazed by its citrusy brightness and light, tender texture. Give it a try before the season fades!

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Ingredients

• 500 g fresh (or frozen) okra

• 300 g veal, diced (~2 x 2 cm)*

• 1 large onion

• 2 medium tomatoes

• 1 lemon

• 1/3 cup olive oil

• 1 cup drinking water

• 1 tsp salt

*Eliminate if you prefer vegetarian version.

Directions

PREPARATION:

• Rinse the okra gently under running water and drain.

• Using a small knife, carefully trim the hard caps of each okra, keeping the cone shape intact—this helps retain their juices while cooking.

• Wash the onion, lemon, and tomatoes. Peel and dice the onion. Peel and chop the tomatoes.

• Dice the veal into 2x2 cm pieces. (Skip for vegetarian version.)

COOKING:

• In a medium pot, heat 1/3 cup olive oil over medium heat.

• Add the onions and sauté for 2 minutes.

• Add the veal, stir for 5–8 minutes, then cover and simmer on low heat for 40–45 minutes, until the meat softens. (Skip this step if using no meat.)

• Add the chopped tomatoes, cover, and cook 10 more minutes.

• Stir in the lemon juice, peeled okras, salt, and 1 cup of water.

• Cover and simmer for 20 minutes, or until the okras are tender.

• Remove from heat and let rest, covered, for 10 minutes before serving.

SERVING:

• This dish shines as a light vegetarian lunch, served warm or cold.

• For dinner, it becomes a satisfying and nutritious main course when paired with rice pilav.

• Whether prepared with olive oil or meat, Istanbul-style okra is a classic you’ll return to every summer.

  Afiyet olsun!

[Notes from the Kitchen]

• Okra Peeling Technique: Always trim the heads in a conical shape to prevent the slimy juice from seeping out during cooking.

• Lemon is key: It enhances the tomato’s acidity and helps neutralize the okra’s mucilage.

• Texture tip: Istanbul-style okra should have minimal sauce, a clear finish, and just-tender pods.

• Serving temperature: Best enjoyed slightly warm or fully cooled to highlight its delicate flavour.

• Meat-Free Option: Simply skip the veal and shorten cooking time; the dish is still deeply satisfying.

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