Konya Okra Soup Product Description and Distinguishing Features: Konya Okra Soup, which evolved in the Seljuk palaces and was shaped by the Mevlevi tradition, is an essential part of the Konya cuisine for centuries, especially at weddings and special events. It has been a staple on tables for centuries, notably as a crucial element in Mevlevi Sufi gatherings. In Konya, it is served after desserts at weddings and special occasions to whet the appetite for the main course. This soup is not limited to celebrations; it is also prepared and consumed in homes and local eateries. Production Method: Ingredients: - 300 g dried small okra (flowering okra) - 200 g diced meat (lamb) - 2 tablespoons vegetable oil - 3 tablespoons tail fat - 4 onions - 1 teaspoon salt - 2-2.5 liters water - 2-3 lemons - Half a tablespoon tomato paste Instructions: Konya Okra Soup is made using dried flowering okra harvested in its season. As okras have a fuzzy texture, they are rubbed with a clean cloth to remove the fuzz before cooking and boiled in lemon water until they soften. In a separate pot, tail fat is melted, and diced lamb meat is added once the fat is slightly melted. After browning the meat, finely chopped onions are added. Onions are sautéed until they turn pink. Then, tomato paste is added, and the sautéing process continues until the aroma is released. The pre-boiled okras, along with their boiling water, are added to this mixture. The soup is brought to a thorough boil and left to rest for 3-4 hours to enhance its flavor. Before serving, it is brought to a boil once again.