Bamya çorbası is a Turkish soup made from dried okra, meat, and a tomato base. The soup has a rich flavor and a thick consistency. It is one of the favorite regional dishes, especially in the cuisine of central Anatolia (Konya), but it can be found throughout Turkey.
The key ingredients of bamya çorbası include:
- Dried okra (bamya) – the key ingredient that gives the soup its distinctive texture and flavor.
- Meat – most commonly lamb or mutton, less frequently beef.
- Tomatoes or tomato paste – form the base of the soup, adding color and flavor.
- Onion.
- Lemon juice.
- Spices.
In Turkish cuisine, dried okra is almost always used to prepare bamya çorbası. There are several reasons for this. Fresh okra tends to create a slimy texture. Dried okra significantly reduces this effect, making the soup more pleasant to eat. Drying also concentrates the flavor of the okra, giving the soup a more intense and delightful aroma. Lastly, drying is a traditional method of preserving vegetables, allowing them to be stored for long periods—a crucial factor in times before refrigerators.
I tried bamya çorbası in an upscale restaurant in the city of Konya. One portion cost me 220 TRY (5.20 EUR). The combination of dried okra, tender lamb in a tomato-based soup slightly soured with lemon seemed excellent to me. If you come across bamya çorbası, be sure to try it!
Bon appétit!
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