Zeytinyagli Bamya – Okra in Olive Oil

One last recipe from the summertime. Perhaps, I’ve heard over a hundred people say that they like the taste and aroma of okras but they hate the gooey texture. The best way to avoid the sticky slimy texture is to keep the pods intact, only peel the most outer skin on top and leave the cap intact (the holes inside shouldn’t be seen so that the mucilage will not come out of the pod), to add lots of lemon juice and not to stir it while cooking. Here’s the recipe to a flowy clear okra dish.

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