Bamia stew | |
Alternative names | Bamieh, Bamya, Bame |
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Course | Meal |
Region or state | Tanzania, Kenya, Armenia, Afghanistan, Albanian, Turkey, Cyprus, Egypt, Iran, Iraq, Romania, Syria, Lebanon, Israel, Palestine, Sudan, South Sudan, Jordan, Arabian Peninsula, Greece, Kurdistan |
Main ingredients | lamb meat, okra, bay leaves, salt, pepper |
Bamia is a Middle Eastern, Turkish, Iranian, Assyrian, Armenian, Afghan, Albanian, Sudanese, Somali and Anatolian stew prepared using lamb, okra and tomatoes as primary ingredients.[1][2][3] Additional ingredients used include tomato sauce, onion, garlic, cilantro (coriander), vegetable oil, cardamom, salt and pepper.[1] The word "bamia" itself simply means "okra" and it is etymologically an Arabic word.[4]
Vegetarian bamia is very popular during fasting seasons such as Easter in Greece and Cyprus.[citation needed]
In Turkey, bamia (natively bamya) is an Anatolian stew that has a sweet and sour flavor.[5] It is prepared using okra, lemon juice, olive oil, sugar, salt and pepper.[5] Turkish bamia is sometimes served as a palate cleanser between food courses at ceremonial feasts.[5]
In Egypt, sinew (tendons) of lamb are typically used, which can endure long cooking times.[6] Ta'aleya, an Egyptian garlic sauce, is used as an ingredient to add flavor to bamia.[a][6]
In Iran and Afghanistan, bāmieh is served as a khoresh along with rice and is a popular dish in the southern provinces.[citation needed]
Iraqi Jews, put semolina kubba in their bamia stew.
In Arabic Arabic: بامية, bamyah or bamia bi-lahm (Arabic: البامية باللحم أو شوربة البامية okra with meat; Greek: μπάμια; Turkish: bamya.[8]