Marash Girl didn't know what to write for her blog today, but she did know what to prepare for supper yesterday evening, so that's what you're getting this morning -- Bumia -- not to eat, but the knowledge of how, for generations, Armenians from Marash and Aintab have prepared okra! An why today? Because yesterday Marash Girl happened on some lovely small fresh okra at the market. So here goes.
Heat several tablespoons of olive oil (or your choice of oil) in the bottom of a heavy iron pot. Chop up one large onion. When olive oil is sizzling, add onions and sauté 'til lightly browned.
Rinse (approximately one pound of) okra in cool water. (Better fresh than frozen, better small than large -- the larger the okra, the tougher!) Trim off the stems of the okra. Add to the lightly browned onions and stir. Add fresh tomatoes (if available) or canned whole tomatoes if you can't find fresh. Stir. Simmer for about 1/2 hour. Add lemon juice (to taste), salt and black pepper and/or Marash red pepper if you have any.
Always better the next day, so prepare the "bumia" (pronounced bum ya) the day before you're planning to serve it. Although last minute will do as well, because it cooks up very quickly.
Serve hot over rice (we prefer brown) or boulghour pilaf.
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