.JPG) Bamia stew | |
| Alternative names | Bamieh, Bamje, Bamya, Bame, Bāmīā |
|---|---|
| Course | Main course |
| Region or state | Afghanistan,Albania,Arabian Peninsula,Armenia,Afghanistan,Albania,Azerbaijan,Cyprus,Egypt,Greece,Iran,Iraq,Jordan,Kenya,Lebanon, Palestine,Romania,Somalia,South Sudan,Sudan,Syria,Tanzania,Turkey |
| Main ingredients | Okra,lamb meat, bay leaves, salt, pepper |
Bamia is anArab andCentral 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, Azerbaijani, Egyptian, Greek, Iranian, Iraqi, 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]
The word "bamia" itself simply means "okra", and it isetymologically an Arabic word.[4]
In dish name inArabic:بامية,romanized: bamia bi-lahm,lit. 'okra stew', orArabic:البامية باللحم أو شوربة البامية,lit. 'okra with meat'; inPersian:خورش بامیه,romanized: khoresh-e bāmieh,lit. 'okra stew';[5] inKurdish:بامێ,romanized: bāmieh; inGreek:μπάμια; and inTurkish:bamya.[6]
Okra is a native plant of Africa.[7][8]Medicine in the medieval Islamic world considers okra a medical plant; and according to physicianIbn 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.
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.
In Egypt,sinew (tendons) of lamb are typically used, which can endure long cooking times.[9] Ta'aleya, anEgyptiangarlic sauce, is used as an ingredient to add flavor to bamia.[a][9]
In Iran and Afghanistan, bāmieh is served as akhoresh (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).
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.
In Turkey, bamia (nativelybamya) is anAnatolian stew that has asweet and sour flavor.[12] It is prepared using okra, lemon juice, olive oil, sugar, salt and pepper.[12] Turkish bamia is sometimes served as apalate cleanser between foodcourses at ceremonialfeasts.[12]
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