Okra is a one-year-old plant and very healthy. It is a delicacy and specialty, as well as food and medicine. It contains vitamins A and C, iron, calcium and starch, lowers fat, lowers blood sugar, helps asthmatics and it's a good aphrodisiac. Okra is often usually combined in gjuvech and turlitava because it gives special taste to these dishes.

  • 700 g lamb or pork (25 oz)
  • 500 g of okra (18 oz)
  • 2-3 heads onions
  • 4 cloves garlic
  • 800 ml of tomato sauce (3 full cups)
  • 3-4 whole peeled tomatoes
  • 1 tablespoon of flour
  • 1 teaspoon red pepper
  • a little salt, black pepper
  • a little cooking oil
  1. Clean okra and pour with cold water and leave it soaked for at least 30 min.
  2. In a larger cooking pan, fry the finely chopped onion and garlic on a little oil.
  3. Cut the meat into larger pieces and add it to the pan. Fry as long as the meat is roasted.
  4. Once the meat gets a fine brown-red color, add 1 tablespoon of flour, 1 tablespoon red pepper and season with salt and black pepper.
  5. Add the tomato sauce, a few cleaned and chopped tomatoes, cover the container and leave to cook at low heat for about 45 minutes.
  6. Add drained okra at the end leave to cook for another 10 minutes, taking care not to over cook the okra and become slimy.