This Konya stew cooks dried okra with chickpeas and lemon into a tart, brothy, and filling pot dish.
16 min prep 40 min cook
Keeps the screen on · step-by-step guide · built-in timer
Boil the dried okra in lemon water for 10 minutes and drain it.
Saute the onion with the olive oil and tomato paste for 3 minutes.
Add the okra, chickpeas, water, and salt, then cook for 30 minutes.
Bamyayı tencereye alın ve limon suyunu ekleyin.
Yahniyi 18 dakika kısık ateşte pişirin, bamyaları karıştırmayın ki salyalanmasın.
💡 Tip: Boiling the dried okra in lemon water helps it turn out cleaner and brighter.
🍽️ Serving suggestion: Serve hot with rice pilaf on the side.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~172
kcal calories
7
g protein
24
g carbs
5
g fat
4.4g
Sugar
5.4g
Fiber
471.7mg
Sodium
0.9g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
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