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]

Not to be confused with Bamiyeh, the Persian-language term for Tulumba.
Bamia
Bamia stew
Alternative namesBamieh, Bamje, Bamya, Bame, Bāmīā
CourseMain course
Region or stateAfghanistan, 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 ingredientsOkra, lamb meat, bay leaves, salt, pepper

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.[lower-alpha 1][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.

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
  1. "...dressed with a fragrant taa'leya, an Egyptian mixture of spices fried with garlic."[10]

References
  1. 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.
  2. Kopka, D. (2011). Passport Series: Middle East. Passport Series. Lorenz Educational Press. p. 70. ISBN 978-0-7877-8716-5.
  3. Claudia Roden, A New Book of Middle Eastern Food, p. 248
  4. "Bamya". Nişanyan Sözlük. Retrieved 2019-11-01.
  5. 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.
  6. Turkey. Michelin Travel Publications. 2000. p. 94.
  7. Aʿlam, H.; Ramazani, N. (December 15, 1989). "Bāmīā". Encyclopædia Iranica, Vol. III. pp. 656–657.
  8. "Okra, or 'Gumbo,' from Africa". Texas AgriLife Extension Service, Texas A&M University. Archived from the original on March 4, 2005.
  9. Smith, A. (2013). The Oxford Encyclopedia of Food and Drink in America. The Oxford Encyclopedia of Food and Drink in America. OUP USA. p. 678. ISBN 978-0-19-973496-2. Retrieved September 6, 2016.
  10. "New Statesman". Volume 113. Statesman and Nation Publishing Company. 1987. p. 36.
  11. Willis, Virginia (2014-03-10). Okra: a Savor the South cookbook. UNC Press Books. p. 66. ISBN 978-1-4696-1443-4.
  12. Basan, G.; Basan, J. (2007). Middle Eastern Kitchen. Hippocrene Books. p. 225. ISBN 978-0-7818-1190-3.
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