Alternative names | Bamieh, Bamje, Bamya, Bame, Bāmīā |
---|---|
Course | Main course |
Region or state | Afghanistan, Albania, Arabian Peninsula, Armenia, Afghanistan, Albania, Azerbaijan, Cyprus, Greece, Iran, Iraq, Israel, Jordan, Kenya, Kurdistan, Lebanon, Palestine, Romania, South Sudan, Sudan, Syria, Tanzania, Turkey |
Main ingredients | Okra, lamb meat, bay leaves, salt, pepper |
Bamia is an Arabian and Central Asian main dish 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, Kurdish, Romanian, Somali, Sudanese, 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 is etymologically an Arabic word. [4]
In dish name in Arabic: بامية, romanized: bamia bi-lahm, lit. 'okra stew', or Arabic: البامية باللحم أو شوربة البامية, lit. 'okra with meat'; in Persian: خورش بامیه, romanized: khoresh-e bāmieh, lit. 'okra stew'; [5] in Greek: μπάμια; and in Turkish: 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 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.
Bamia (natively 'bamija' or 'bamnja') is also prepared in Bosnia and Herzegovina, generally as a part of the Eid dinner. 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, an Egyptian garlic sauce, is used as an ingredient to add flavor to bamia. [a] [9]
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).
Iraqi Jews, put semolina kibbeh in their regional version of bamia stew.[ citation needed]
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]
Alternative names | Bamieh, Bamje, Bamya, Bame, Bāmīā |
---|---|
Course | Main course |
Region or state | Afghanistan, Albania, Arabian Peninsula, Armenia, Afghanistan, Albania, Azerbaijan, Cyprus, Greece, Iran, Iraq, Israel, Jordan, Kenya, Kurdistan, Lebanon, Palestine, Romania, South Sudan, Sudan, Syria, Tanzania, Turkey |
Main ingredients | Okra, lamb meat, bay leaves, salt, pepper |
Bamia is an Arabian and Central Asian main dish 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, Kurdish, Romanian, Somali, Sudanese, 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 is etymologically an Arabic word. [4]
In dish name in Arabic: بامية, romanized: bamia bi-lahm, lit. 'okra stew', or Arabic: البامية باللحم أو شوربة البامية, lit. 'okra with meat'; in Persian: خورش بامیه, romanized: khoresh-e bāmieh, lit. 'okra stew'; [5] in Greek: μπάμια; and in Turkish: 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 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.
Bamia (natively 'bamija' or 'bamnja') is also prepared in Bosnia and Herzegovina, generally as a part of the Eid dinner. 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, an Egyptian garlic sauce, is used as an ingredient to add flavor to bamia. [a] [9]
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).
Iraqi Jews, put semolina kibbeh in their regional version of bamia stew.[ citation needed]
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]