Okra Soup with Chickpeas

(Nohutlu Bamya Çorbası)

50g dried okras
Juice of half a lemon
~
2-3 tbsp extra virgin olive oil
1 tbsp butter
2 tbsp tomato paste
1/2 tsp hot red pepper paste, optional
1/2 cup canned chickpeas, rinsed
1 tbsp lemon juice
2 cups warm water
Salt
Pepper

Boil the dried okra in water with lemon juice for about 10 minutes, drain.

Meanwhile, saute the tomato paste with butter and olive oil. Add the remaining ingredients along with the okra. Cover and cook at medium-low heat until the okra is soft enough. Turn the heat off. Serve while still warm with wedges of lemon.

Makes 2 servings.

Kırdo

(Kırdo, Erzincan)

250g lamb, cut in cubes or lamb kavurma
1 tbsp butter
1 cup Turkish bulgur, large grain, washed and drained -I always use Turkish Bulgur because the taste is better:)
2 cups ayran (Turkish yogurt drink), at room temperature
Salt
Pepper
~
2-3 tbsp dill, chopped

Hot Tomato Butter Sauce:
2 tbsp butter
1 tbsp tomato or red pepper paste + 1-2 tbsp water
Red pepper flakes

If you don't have kavurma (cooked lamb meat); cook the lamb cubes with their own juice. Then add 1 cup of hot water. Cook at medium-low heat until the lamb cubes are tender.

Then, add the bulgur, ayran, butter, salt and pepper, stir. Turn the heat down to low. Cover and cook until all the water evaporates. Let the Pilaf stand for about 5 minutes. sprinkle with dill, lightly stir.

Heat up the butter in a small pan and add the tomato paste and pepper flakes. When it starts to ́bubble, turn the heat off. Drizzle over the dish. Serve after sprinkling with mint, if desired. Serve immediately.

Makes 2 servings.