Ingredients (Serves 6)
½ kg cubed meat 1 kg okra
2 kg fresh tomatoes 1 large onion
1 head of garlic
5-6 fresh red peppers
½ cups of plain oil
1 spoon tomato paste Salt, black pepper Sour pomegranate juice in autumn (Green grape juice in early summer)

Preparation
Boil the meat a little, cut off the heads of the okra and wash them. Chop the onion, garlic and red pepper coarsely. Drain the tomatoes and pomegranate in a strainer. Oil is put into the pot. First, it is sautéed on the fire with the meat. Then, onion, garlic and red pepper are added and mixed a little, a spoon of tomato paste is added. After sautéing with them, the okra is poured, tomato juice and pomegranate juice (or grape juice) are added, salt is added and it is put into the oven. When it has absorbed all the water, it is taken out of the oven, the rice is added. or eaten with plain bulgur pilaf accompanied by onion and green pepper.

*Okra in Urfa mouth

Source: Flavor from Tandoor / Lütfiye AKALIN