Bamia#Egypt
{{Short description|Regional stew of lamb, okra and tomatoes}}
{{Distinguish|text=Bamiyeh, the Persian-language term for Tulumba}}
{{Infobox prepared food
| name = Bamia
| image = File:Bamia-Ocras tomate (cropped).JPG
| caption = Bamia stew
| alternate_name = Bamieh, Bamje, Bamya, Bame, Bāmīā
| region = 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
| creator =
| course = Main course
| type =
| served =
| main_ingredient = Okra, lamb meat, bay leaves, salt, pepper
| variations =
| calories =
| other =
}}
Bamia is an Arab and Central 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, Jordanian, Azerbaijani, Egyptian, Greek, Iranian, Iraqi, Kurdish, Lebanese, Palestinian, Romanian, Somali, Sudanese, Syrian, Tanzania, and Turkish.Claudia Roden, A New Book of Middle Eastern Food, p. 248 Additional ingredients used can include tomato sauce or tomato paste, onion, garlic, cilantro (coriander), pomegranate molasses, vegetable oil, cardamom, salt and pepper.
Etymology
The word "bamia" itself simply means "okra", and it is etymologically an Arabic word.{{Cite web |title=Bamya |url=http://nisanyansozluk.com/?k=bamya |access-date=2019-11-01 |website=Nişanyan Sözlük}}
In dish name in {{langx|ar| بامية |translit=bamia bi-lahm|lit=okra stew}}, or {{langx|ar|البامية باللحم أو شوربة البامية|lit=okra with meat}}; in {{Langx|fa|خورش بامیه|lit=okra stew|translit=khoresh-e bāmieh}}; in {{langx|ku|بامێ|translit=bāmieh}}; in {{langx|el|μπάμια}}; and in {{Langx|tr|bamya}}.{{Cite book|url=https://books.google.com/books?id=JRM_AQAAIAAJ&q=Turkish+cuisine+bamya|title=Turkey|date=2000|publisher=Michelin Travel Publications|pages=94|language=en}}
History
Okra is a native plant of Africa.{{Cite web |last1=Aʿlam |first1=H. |last2=Ramazani |first2=N. |date=December 15, 1989 |title=Bāmīā |url=https://www.iranicaonline.org/articles/bamia-or-bamia-okra |website=Encyclopædia Iranica, Vol. III |pages=656–657}}{{cite web |title=Okra, or 'Gumbo,' from Africa |url=http://plantanswers.tamu.edu/publications/vegetabletravelers/okra.html |archive-url=https://web.archive.org/web/20050304125817/https://plantanswers.tamu.edu/publications/vegetabletravelers/okra.html |archive-date=March 4, 2005 |publisher=Texas AgriLife Extension Service, Texas A&M University}} 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). Early Persian references mention bamia (okra with lamb) as an Egyptian recipe, but the exact history is unknown.
Regional variations
= Bosnia and Herzegovina =
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.
= Egypt =
In Egypt, sinew (tendons) of lamb are typically used, which can endure long cooking times. Ta'aleya, an Egyptian garlic sauce, is used as an ingredient to add flavor to bamia.{{efn|"...dressed with a fragrant taa'leya, an Egyptian mixture of spices fried with garlic."}}
= Iran and Afghanistan =
In Iran and Afghanistan, bāmieh is served as a khoresh (stew) along with rice.{{Cite book |last=Willis |first=Virginia |url=https://books.google.com/books?id=icIBAwAAQBAJ&pg=PA66 |title=Okra: a Savor the South cookbook |date=2014-03-10 |publisher=UNC Press Books |isbn=978-1-4696-1443-4 |pages=66}} It is a popular dish in the southern provinces.{{Cite book |last1=Alikhani |first1=Nasim |url=https://books.google.com/books?id=2oCHEAAAQBAJ&pg=PA129 |title=Sofreh: A Contemporary Approach to Classic Persian Cuisine: A Cookbook |last2=Gambacorta |first2=Theresa |date=2023-06-27 |publisher=Knopf Doubleday Publishing Group |isbn=978-0-593-32075-4 |pages=129–130}} The Iranian regional version of bamia includes the use of turmeric, vinegar, potatoes, and red chili flakes. A similar Iranian recipe exists for okra stew with the addition of yellow lentils ({{Langx|fa|خورش بامیه لاپه|translit=Khoresh bāmieh lapeh}}).
= Iraq =
Iraqi Jews, put semolina kibbeh in their regional version of bamia stew.{{Citation needed|date=February 2024}}
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 =
In Turkey, bamia (natively bamya) is an Anatolian stew that has a sweet and sour flavor. It is prepared using okra, lemon juice, olive oil, sugar, salt and pepper. Turkish bamia is sometimes served as a palate cleanser between food courses at ceremonial feasts.
See also
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Notes
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References
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{{Cuisine of Egypt}}
{{Iranian cuisine}}
{{Cuisine of Lebanon}}
{{Levantine cuisine}}
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