Bamia
Regional stew of lamb, okra and tomatoes
From Wikipedia, the free encyclopedia
Bamia, bame, bamieh, bamje, bamiya or bamya is a Middle Eastern and Central Asian main dish, a stew made with okra, lamb, and tomatoes as primary ingredients. It is commonly made in the following countries and cultures: Afghani, Albanian, Armenian, Assyrian, Jordanian, Azerbaijani, Egyptian, Greek, Iranian, Iraqi, Israeli, Kurdish, Lebanese, Palestinian, Romanian, Somali, Sudanese, Syrian, Tanzania, and Turkish.[1][2][3] Additional ingredients used can include tomato sauce or tomato paste, onion, garlic, cilantro (coriander), pomegranate molasses, vegetable oil, cardamom, salt and pepper.[1]
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Bamia stew | |
| Alternative names | Bamieh, Bamje, Bamya, Bame, Bāmīā |
|---|---|
| Course | Main course |
| Region or state | Afghanistan, Albania, Arabian Peninsula, Armenia, Azerbaijan, Cyprus, Egypt, Greece, Iran, Iraq, Israel, Jordan, Kenya, Lebanon, Palestine, Romania, Somalia, South Sudan, Sudan, Syria, Tanzania, Turkey |
| Main ingredients | Okra, lamb meat, bay leaves, salt, pepper |
Etymology
The word "bamia" itself (Arabic: بامية, romanized: bāmiya) simply means "okra", and it is etymologically an Arabic word.[4]
The name of the dish in Arabic: البامية باللحم, romanized: al-bāmiya bil-laḥm, lit. 'okra with meat', or Arabic: شوربة البامية, romanized: šūrba al-bāmiya, lit. 'okra stew'; in Persian: خورش بامیه, romanized: khoresh-e bāmieh, lit. 'okra stew';[5] in Kurdish: بامێ, romanized: bāmieh; in Greek: μπάμια; and in Turkish: bamya.[6]
History
Okra is a native plant of Africa.[7][8] Medicine in the medieval Islamic world considers okra a medical plant; and according to physician Ibn al-Baytar, okra has "cool" and "moist" traits, and is "the 'moistest' of all vegetables" (which is undesirable).[7] Early Persian references mention bamia (okra with lamb) as an Egyptian recipe,[7] but the exact history is unknown.
Regional variations
Bosnia and Herzegovina
Bamia (natively 'bamija' or 'bamja') is also prepared in Bosnia and Herzegovina where it is considered a traditional cuisine dish. It is made throughout the year, both at homes, and sold in traditional food restaurants. Bosnian bamia is prepared as a veal stew. It is cooked for a long time until the meat is completely soft.
Egypt
In Egypt, sinew (tendons) of lamb are typically used, which can endure long cooking times.[9] Ta'aleya, an Egyptian garlic sauce, is used as an ingredient to add flavor to bamia.[a][9]
Iran and Afghanistan
In Iran and Afghanistan, bāmieh is served as a khoresh (stew) along with rice.[11] It is a popular dish in the southern provinces.[5] The Iranian regional version of bamia includes the use of turmeric, vinegar, potatoes, and red chili flakes.[5] A similar Iranian recipe exists for okra stew with the addition of yellow lentils (Persian: خورش بامیه لاپه, romanized: Khoresh bāmieh lapeh).
Iraq
Iraqi Jews put semolina kibbeh in their regional version of bamia stew.[citation needed]
Bamia is prepared across the Levant region of Jordan, Lebanon, Palestine, and Syria. It is usually served over rice and vermicelli, and topped with pomegranate molasses.
Turkey
In Turkey, bamia (natively bamya) is an Anatolian stew that has a sweet and sour flavor.[12] It is prepared using okra, lemon juice, olive oil, sugar, salt and pepper.[12] Turkish bamia is sometimes served as a palate cleanser between food courses at ceremonial feasts.[12]
