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