Bamia

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, Iraq, 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]

Etymology

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

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 '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

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]}

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]

See also

Notes

References