Ingredients (Serves 6)
1 kg okra
½ kg lean ground meat** 
1 cup chickpeas***
½ cup clarified butter 
1 large onion
2.5 tablespoons tomato paste 
Salt, black pepper

Preparation
The chickpeas are soaked in water overnight, boiled, peeled, cut in half and made into mukashsher****. Cut the heads of okra and wash them in a colander. Chop the onion into small pieces and put them in a pot with the minced meat, add oil and fry. After sautéing with tomato paste, mix the okra, salt, pepper and chickpeas together and add three glasses of water and cook on low heat. Put them on serving plates and eat with rice.

* Datlıbamya in Urfa mouth
** It can also be made with cubed meat.
*** Since chickpeas absorb the water of the dish and make it thick, in the local dialect it is said that “the dish will thicken and swell on its own”.
**** Mukaşşer means peeled in Arabic. In Birecik, Elazığ regions, it is also called mihaşer or mıkâşer.

Source: Taste from Tandırlık / Lütfiye AKALIN