March 31, 2015

Istanbul. September, 2014

Got okra? A staple in the Turkish diet, the tiny seed pods (seen here at an early Sunday morning farmer's market) receive a mixed welcome in the US of A. Mostly because, I suspect, people slice them in a way that releases their slimy interior, making eating them somewhat of a grisly chore. But when done right, they are superb. Never had an unctuous one yet. At least not in Istanbul.

1 comment:

  1. When you put okra and cornmeal—two icons of the southern table—together in a hot greased skillet, magic happens!