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{{Short description|Regional stew prepared using lamb, okra and tomatoes}}{{Distinguish|text=Bamiyeh, the Persian-language term for [[Tulumba]]}}
{{Short description|Regional stew of lamb, okra and tomatoes}}
{{Distinguish|text=Bamiyeh, the Persian-language term for [[Tulumba]]}}

{{Infobox prepared food
{{Infobox prepared food
| name = Bamia
| name = Bamia
| image = File:Bamia-Ocras tomate (cropped).JPG
| image = File:Bamia-Ocras tomate (cropped).JPG
| caption = Bamia stew
| caption = Bamia stew
| alternate_name = Bamieh, Bamya, Bame
| alternate_name = Bamieh, Bamje, Bamya, Bame, Bāmīā
| region = [[Tanzania]], [[Kenya]], [[Armenia]], [[Afghanistan]], [[Albania|Albanian]], [[Turkey]], [[Cyprus]], [[Egypt]], [[Iran]], [[Iraq]], [[Romania]], [[Syria]], [[Lebanon]], [[Israel]], [[ state of Palestine | Palestine]], [[Sudan]], [[South Sudan]], [[Jordan]], [[Arabian Peninsula]], [[Greece]], [[Kurdistan]]
| region = <!-- In alphabetical order --> [[Afghanistan]], [[Albania]], [[Arabian Peninsula]], [[Armenia]], [[Afghanistan]], [[Albania]], [[Azerbaijan]], [[Cyprus]], [[Egypt]], [[Greece]], [[Iran]], [[Iraq]], [[Jordan]], [[Kenya]], [[Lebanon]], [[state of Palestine | Palestine]], [[Romania]], [[Somalia]], [[South Sudan]], [[Sudan]], [[Syria]], [[Tanzania]], [[Turkey]]
| creator =
| creator =
| course = Meal
| course = Main course
| type =
| type =
| served =
| served =
| main_ingredient = [[lamb and mutton|lamb]] meat, [[okra]], bay leaves, salt, pepper
| main_ingredient = [[Okra]], [[lamb and mutton|lamb]] meat, bay leaves, salt, pepper
| variations =
| variations =
| calories =
| calories =
| other =
| other =
}}
}}


'''Bamia''' is a Middle Eastern, Turkish, Iranian, Assyrian, Kurdish, Armenian, Albanian, Sudanese, Somali and Anatolian [[stew]] prepared using [[lamb and mutton|lamb]], [[okra]] and tomatoes as primary ingredients.<ref name="Webb Roten 2009"/><ref name="Kopka 2011"/><ref name="roden">Claudia Roden, ''A New Book of Middle Eastern Food'', p. 248</ref> Additional ingredients used include tomato sauce, onion, garlic, [[cilantro]] (coriander), vegetable oil, [[cardamom]], salt and pepper.<ref name="Webb Roten 2009"/> The word "bamia" itself simply means "[[okra]]" and it is [[Etymology|etymologically]] an Arabic word.<ref>{{Cite web|url=http://nisanyansozluk.com/?k=bamya|title=Bamya|website=Nişanyan Sözlük|access-date=2019-11-01}}</ref>
'''Bamia''' is an [[Arab world|Arab]] and [[Central Asia|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, Azerbaijani, Egyptian, Greek, Iranian, Iraqi, Kurdish, Lebanese, Palestinian, Romanian, Somali, Sudanese, Syrian, Tanzania, and Turkish.<ref name="Webb Roten 2009" /><ref name="Kopka 2011" /><ref name="roden">Claudia Roden, ''A New Book of Middle Eastern Food'', p. 248</ref> Additional ingredients used can include tomato sauce or tomato paste, onion, garlic, [[cilantro]] (coriander), [[pomegranate molasses]], vegetable oil, [[cardamom]], salt and pepper.<ref name="Webb Roten 2009" />


== Etymology ==
Vegetarian bamia is very popular during fasting seasons such as [[Easter]] in [[Greece]] and [[Cyprus]].{{Citation needed|date=November 2019}}
The word "bamia" itself simply means "[[okra]]", and it is [[Etymology|etymologically]] an Arabic word.<ref>{{Cite web |title=Bamya |url=http://nisanyansozluk.com/?k=bamya |access-date=2019-11-01 |website=Nişanyan Sözlük}}</ref>


⚫
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}};<ref name="Alikhani" /> in {{langx|ku|بامێ|translit=bāmieh}}; in {{langx|el|μπάμια}}; and in {{Langx|tr|bamya}}.<ref>{{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}}</ref>
⚫
==Regional variations==
⚫
In Turkey, bamia (natively ''bamya'') is an [[Anatolia]]n stew that has a [[sweet and sour]] flavor.<ref name="Basan Basan 2007"/> It is prepared using okra, lemon juice, olive oil, sugar, salt and pepper.<ref name="Basan Basan 2007"/> Turkish bamia is sometimes served as a [[palate cleanser]] between food [[course (food)|courses]] at ceremonial [[Banquet|feast]]s.<ref name="Basan Basan 2007"/>


== History ==
[[Okra]] is a native plant of Africa.<ref name="Iranica">{{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}}</ref><ref name="tamu">{{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}}</ref> [[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).<ref name="Iranica" /> Early Persian references mention bamia (okra with lamb) as an Egyptian recipe,<ref name="Iranica" /> but the exact history is unknown.

⚫
==Regional variations==
<!-- In alphabetical order -->
=== 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.
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.<ref name="Smith 2013" /> Ta'aleya, an [[Egyptian cuisine|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."<ref name="New Statesman"/>}}<ref name="Smith 2013" />
In Egypt, [[sinew]] (tendons) of lamb are typically used, which can endure long cooking times.<ref name="Smith 2013" /> Ta'aleya, an [[Egyptian cuisine|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."<ref name="New Statesman"/>}}<ref name="Smith 2013" />


=== Iran and Afghanistan ===
In Iran and Afghanistan, bāmieh is served as a [[khoresh]] along with rice and is a popular dish in the southern provinces.{{Citation needed|date=November 2019}}
In Iran and Afghanistan, bāmieh is served as a [[khoresh]] (stew) along with rice.<ref>{{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}}</ref> It is a popular dish in the southern provinces.<ref name="Alikhani">{{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}}</ref> The Iranian regional version of bamia includes the use of turmeric, vinegar, potatoes, and red chili flakes.<ref name="Alikhani" /> 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 [[kubba]] in their bamia stew.
[[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.
==Terminology==

⚫
In Arabic {{lang-ar| بامية }}, bamyah or '''bamia bi-lahm''' ({{lang-ar|البامية باللحم أو شوربة البامية}} ''okra with meat''; {{lang-gr|μπάμια}}; {{Lang-tr|bamya}}.<ref>{{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}}</ref>
=== Turkey ===
⚫
In Turkey, bamia (natively ''bamya'') is an [[Anatolia]]n stew that has a [[sweet and sour]] flavor.<ref name="Basan Basan 2007" /> It is prepared using okra, lemon juice, olive oil, sugar, salt and pepper.<ref name="Basan Basan 2007" /> Turkish bamia is sometimes served as a [[palate cleanser]] between food [[course (food)|courses]] at ceremonial [[Banquet|feast]]s.<ref name="Basan Basan 2007" />


==See also==
==See also==
{{portal|Egypt|Food}}
{{portal|Food }}
{{div col|colwidth=30em}}
{{div col|colwidth=30em}}
* [[Arab cuisine]]
* [[Arab cuisine]]
⚫
* [[Central Asian cuisine]]
⚫
* [[Iranian cuisine]]
* [[List of stews]]
* [[List of stews]]
* [[Turkish cuisine]]
* [[Turkish cuisine]]
Line 49: Line 62:
{{reflist|refs=
{{reflist|refs=
<ref name="Webb Roten 2009">{{cite book | last1=Webb | first1=L.S. | last2=Roten | first2=L.G. | title=The Multicultural Cookbook for Students | publisher=ABC-CLIO | series=EBL-Schweitzer | year=2009 | isbn=978-0-313-37559-0 | url=https://books.google.com/books?id=fgWrCQAAQBAJ&pg=PA286 | pages=286–287}}</ref>
<ref name="Webb Roten 2009">{{cite book | last1=Webb | first1=L.S. | last2=Roten | first2=L.G. | title=The Multicultural Cookbook for Students | publisher=ABC-CLIO | series=EBL-Schweitzer | year=2009 | isbn=978-0-313-37559-0 | url=https://books.google.com/books?id=fgWrCQAAQBAJ&pg=PA286 | pages=286–287}}</ref>
<ref name="Kopka 2011">{{cite book | last=Kopka | first=D. | title=Passport Series: Middle East | publisher=Lorenz Educational Press | series=Passport Series | year=2011 | isbn=978-0-7877-8716-5 | url=https://books.google.com/books?id=Wrp9bSv2dyEC&pg=PA70 | page=70}}</ref>
<ref name="Kopka 2011">{{cite book | last=Kopka | first=D. | title=Passport Series: Middle East | publisher=Lorenz Educational Press | year=2011 | isbn=978-0-7877-8716-5 | url=https://books.google.com/books?id=Wrp9bSv2dyEC&pg=PA70 | page=70}}</ref>
<ref name="Basan Basan 2007">{{cite book | last1=Basan | first1=G. | last2=Basan | first2=J. | title=Middle Eastern Kitchen | publisher=Hippocrene Books| year=2007 | isbn=978-0-7818-1190-3 | url=https://books.google.com/books?id=-7wnpIi3VRwC&pg=PA225 | page=225}}</ref>
<ref name="Basan Basan 2007">{{cite book | last1=Basan | first1=G. | last2=Basan | first2=J. | title=Middle Eastern Kitchen | publisher=Hippocrene Books| year=2007 | isbn=978-0-7818-1190-3 | url=https://books.google.com/books?id=-7wnpIi3VRwC&pg=PA225 | page=225}}</ref>
<ref name="Smith 2013">{{cite book | last=Smith | first=A. | title=The Oxford Encyclopedia of Food and Drink in America | publisher=OUP USA | series=The Oxford Encyclopedia of Food and Drink in America | issue=v. 2 | year=2013 | isbn=978-0-19-973496-2 | url=https://books.google.com/books?id=DOJMAgAAQBAJ&pg=PA678 | access-date=September 6, 2016 | page=678}}</ref>
<ref name="Smith 2013">{{cite book | last=Smith | first=A. | title=The Oxford Encyclopedia of Food and Drink in America | publisher=OUP USA | issue=v. 2 | year=2013 | isbn=978-0-19-973496-2 | url=https://books.google.com/books?id=DOJMAgAAQBAJ&pg=PA678 | access-date=September 6, 2016 | page=678}}</ref>
<ref name="New Statesman">{{cite web | url=https://books.google.com/books?id=--weAQAAMAAJ&q=Taaleya,+garlic | title=New Statesman | publisher=Statesman and Nation Publishing Company | work=Volume 113 | date=1987 | pages=36}}</ref>
<ref name="New Statesman">{{cite web | url=https://books.google.com/books?id=--weAQAAMAAJ&q=Taaleya,+garlic | title=New Statesman | publisher=Statesman and Nation Publishing Company | work=Volume 113 | date=1987 | pages=36}}</ref>
}}
}}

{{Cuisine of Egypt}}
{{Cuisine of Egypt}}
{{Levantine cuisine}}
{{Iranian cuisine}}
{{Cuisine of Lebanon}}
{{Cuisine of Lebanon}}
{{Levantine cuisine}}
{{Authority control}}



[[Category:Middle Eastern cuisine]]
[[Category:Middle Eastern cuisine]]
⚫
[[Category:Okra dishes]]
⚫
[[Category:Iranian cuisine]]
⚫
[[Category:Greek cuisine]]
[[Category:Arab cuisine]]
[[Category:Arab cuisine]]
⚫
[[Category:Armenian cuisine]]
[[Category:Egyptian cuisine]]
[[Category:Egyptian cuisine]]
[[Category:Greek cuisine]]
[[Category:Iranian cuisine]]
⚫
[[Category:Okra dishes]]
[[Category:Turkish stews]]
[[Category:Turkish stews]]
⚫
[[Category:Armenian cuisine]]

Latest revision as of 03:57, 6 November 2024

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, Egypt, Greece, Iran, Iraq, Jordan, Kenya, Lebanon, Palestine, Romania, Somalia, South Sudan, Sudan, Syria, Tanzania, Turkey
Main ingredientsOkra, lamb meat, bay leaves, salt, pepper

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, 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 Kurdish: بامێ, romanized: bāmieh; 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]

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

References

[edit]
  1. ^ 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.
  2. ^ Kopka, D. (2011). Passport Series: Middle East. 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. ^ 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.
  6. ^ Turkey. Michelin Travel Publications. 2000. p. 94.
  7. ^ a b c 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. ^ 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.
  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. ^ 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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