Dried Flower Okra Soup

Malzemeler

• 300g diced lamb

• 1 cup dried flower okra

• 3 onions

• 3 tablespoons Livvy olive oil

• 2 tomatoes

• Juice of 2 lemons

• 1 tablespoon tomato paste

• 2 cloves garlic

• A handful of parsley (for garnish)

• 5 cups water (1 liter)

• 1 teaspoon salt

• 1 teaspoon black pepper

Tarifler

1. Dice the onions and tomatoes into small cubes.

2. To remove the tiny hairs from the okra, first rub them gently between a cloth.

3. Boil the okra in hot water with the juice of 1 lemon for 5 minutes, then drain and set aside.

4. Cut the lamb into small pieces—store-bought diced lamb is usually too large for this soup; smaller pieces will make it more elegant.

5. In a large pot, sauté the onions until they become golden.

6. Add the thinly sliced garlic, lamb, tomatoes, and tomato paste; sauté for another minute.

7. Add 5 cups of water, salt, and pepper. Bring to a boil.

8. Once boiling, add the okra and the juice of the second lemon. Simmer on low heat for about 5 more minutes.

9. Before serving, garnish with chopped parsley if desired.