Okra à la Turque
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- bamias (okra)
- oil
- mutton
- onions — in the same proportion as for the Gombos Janina
- water
- Cayenne
Instructions
- Fry diced mutton and onions in oil, in the same proportions as for the Gombos Janina.
- Add the soaked and drained bamias.
- Moisten with very little water and cook gently.
- Sharpen with Cayenne at the moment of serving.