Bamia stew | |
Alternative names | Bamieh, Bamje, Bamya, Bame, Bāmīā |
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Course | Main course |
Region or state | Afghanistan, Albania, Arabian Peninsula, Armenia, Afghanistan, Albania, Azerbaijan, Cyprus, 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 an Arab 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, 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]
Etymology[edit]
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]
History[edit]
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[edit]
Bosnia and Herzegovina[edit]
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.
Egypt[edit]
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[edit]
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[edit]
Iraqi Jews, put semolina kibbeh in their regional version of bamia stew.[citation needed]
Levant
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[edit]
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]
See also[edit]
Notes[edit]
References[edit]
- ^ a b Webb, L.S.; Roten, L.G. (2009). The Multicultural Cookbook for Students. EBL-Schweitzer. ABC-CLIO. pp. 286–287. ISBN 978-0-313-37559-0.
- ^ Kopka, D. (2011). Passport Series: Middle East. Lorenz Educational Press. p. 70. ISBN 978-0-7877-8716-5.
- ^ Claudia Roden, A New Book of Middle Eastern Food, p. 248
- ^ "Bamya". Nişanyan Sözlük. Retrieved 2019-11-01.
- ^ a b c Alikhani, Nasim; Gambacorta, Theresa (2023-06-27). Sofreh: A Contemporary Approach to Classic Persian Cuisine: A Cookbook. Knopf Doubleday Publishing Group. pp. 129–130. ISBN 978-0-593-32075-4.
- ^ Turkey. Michelin Travel Publications. 2000. p. 94.
- ^ a b c Aʿlam, H.; Ramazani, N. (December 15, 1989). "Bāmīā". Encyclopædia Iranica, Vol. III. pp. 656–657.
- ^ "Okra, or 'Gumbo,' from Africa". Texas AgriLife Extension Service, Texas A&M University. Archived from the original on March 4, 2005.
- ^ a b Smith, A. (2013). The Oxford Encyclopedia of Food and Drink in America. OUP USA. p. 678. ISBN 978-0-19-973496-2. Retrieved September 6, 2016.
- ^ "New Statesman". Volume 113. Statesman and Nation Publishing Company. 1987. p. 36.
- ^ Willis, Virginia (2014-03-10). Okra: a Savor the South cookbook. UNC Press Books. p. 66. ISBN 978-1-4696-1443-4.
- ^ a b c Basan, G.; Basan, J. (2007). Middle Eastern Kitchen. Hippocrene Books. p. 225. ISBN 978-0-7818-1190-3.
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