Okra was so well established as a food in Turkey by the fifteenth century that Mehmet the Conqueror’s formidable horsemen adopted it as an emblem for their jousting tournaments.
Correct trimming of the stem is the vital first step. Instead of chopping off the hard stem caps, one should trim it into a cone shape, so that the pod then looks like a sharpened pencil and the juices remain trapped inside.
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A 40-page celebration of the architectural heritage of the Eastern Black Sea Mountains
Maureen Freely looks back on the life of the architectural historian Godfrey Goodwin, who died aged 84.
At last there need be nothing between you and the Bosphorus. Patricia Daunt tells the story of how two architects created Sumahan on the Water, breathing new life into an old Ottoman spirit factory. Photographs by Jürgen Frank