THE TURKISH-BAMIA POT

(Our Play on Bosnian Okra with Spiced Tomato)

THE TURKISH-BAMIA POT

Ingredients: 500g Okra (Bamija), 1 Large onion (pureed), 2 cloves Garlic, 3 Tomatoes (pureed), 1 tsp Cumin, 1 tsp Smoked paprika, 1 tsp Black pepper, 1 tbsp Pomegranate molasses, 100ml Veg stock, 2 tbsp Olive oil...

Ingredients

  • 500g Okra (Bamija)
  • 1 Large onion (pureed)
  • 2 cloves Garlic
  • 3 Tomatoes (pureed)
  • 1 tsp Cumin
  • 1 tsp Smoked paprika
  • 1 tsp Black pepper
  • 1 tbsp Pomegranate molasses
  • 100ml Veg stock
  • 2 tbsp Olive oil

Cooking Method

  1. The Swell Soak okra in vinegar and water for 30 minutes; drain.
  2. The Architect Fry onion puree and garlic in oil until sweet.
  3. The Bloom Add spices and tomato puree with a 30ml splash of stock; the steam will release the smoky perfume.
  4. The Scorch Add okra; toss on high heat until charred at the tips.
  5. The Swell Merge Add molasses and remaining stock; simmer for 15 minutes until it reduces to a thick red silk.
  6. The Final Flourish Top with raw fresh mint matchsticks and extra lemon zest.

Cuisine: Balkan

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