Anthap Natural Dried Turkish Okra-Kuru Bamya
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Discover the authentic taste of Anatolia with Anthap Dried Okra – a premium, 100% natural ingredient dried under the sun to preserve its rich flavour and nutritional value. Harvested at peak freshness and dried the traditional way, our okra retains its unique texture and is perfect for cooking whole
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Description
Discover the authentic taste of Anatolia with Anthap Dried Okra – a premium, 100% natural ingredient dried under the sun to preserve its rich flavour and nutritional value. Harvested at peak freshness and dried the traditional way, our okra retains its unique texture and is perfect for cooking wholesome, comforting meals like Turkish-style okra soup.
Whether making a nostalgic village-style dish or trying okra for the first time, Anthap Dried Okra delivers the highest quality and taste—no additives, no preservatives, just nature's best.
✔ 100% Natural
✔ Sun-Dried
✔ No Preservatives
✔ Vegan-Friendly
✔ Traditional Turkish Ingredient
Perfect for making classic Turkish Okra Soup (Bamya Çorbası)!
🍲 Traditional Turkish Dried Okra Soup Recipe (Bamya Çorbası)
Serves 4-6
Ingredients:
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50g Anthap Dried Okra
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300g lamb or beef (cubed) – or use chickpeas for a vegan option
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1 onion (finely chopped)
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1 tbsp olive oil
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1 tbsp butter
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2 cloves garlic (minced)
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1 tbsp tomato paste
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Juice of 1 lemon
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1 tbsp pomegranate molasses (optional but adds a rich tang)
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Salt & pepper to taste
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1 tsp dried mint
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½ tsp ground sumac (or lemon zest for tanginess)
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4–5 cups hot water or stock
Instructions:
Prepare the dried okra:
Soak Anthap Dried Okra in warm water with a splash of vinegar or lemon juice for 15–20 minutes. Rinse well and drain.
Cook the meat (or chickpeas):
In a large pot, heat olive oil and butter. Add meat and sear until browned. Add chopped onions and garlic, sauté until soft.
Add paste and spices:
Stir in tomato paste, dried mint, sumac, salt, and pepper. Sauté for 2–3 minutes.
Add okra & liquids:
Add the soaked okra, lemon juice, pomegranate molasses (if using), and hot water or stock. Stir gently.
Simmer:
Cover and simmer on low heat for about 40–50 minutes until okra is soft and the flavours have melded.
Serve:
Serve hot with crusty bread or over rice. A squeeze of fresh lemon before serving enhances the flavour even more.
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