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Turkish Okra In Olive Oil - Zeytinyağlı Bamya

A super-healthy, seasonal Turkish dish that is also suitable for vegetarians and vegans
Course Olive Oil Dish
Cuisine Turkish
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 140kcal
Author Turkey's For Life


  • 500 g okra young, if possible
  • 2 large tomatoes finely chopped, or 1x400g tin of chopped tomatoes
  • 1 large onion halved & sliced into half moons
  • 1 red capsicum pepper deseeded & finely chopped
  • 2 cloves garlic peeled & thinly sliced
  • 2 tbsp olive oil
  • 1 tsp sugar
  • 1 tsp sweet paprika
  • 1 pinch salt & pepper


  • Wash your okra.
  • Remove the stalks, being careful not to slice too far down (see photo above) so that the mucilage is contained within the okra pods.
  • Gently heat your olive oil in a frying pan and add the sliced onion.
  • Sauté your onion until it starts to go transparent.
  • Now add the okra and stir gently until the olive oil has coated the pods.
  • Add your red capsicum pepper and gently sauté for 2-3 minutes.
  • Now add the tomatoes and garlic and stir together.
  • Sprinkle in the sugar, paprika, salt and pepper.
  • Mix together, cover the pan and leave your Turkish okra in olive oil dish to gently simmer for around 30 minutes.
  • Remove from the heat, leave to cool and serve at room temperature.


  • Cooking time depends on the size of your okra. Check after around 20 minutes and remove from the heat if the okra is cooked, otherwise it will become too soft, split at the ends and release the mucilage.
  • Calories for the recipe are a rough guideline