Bamia: Difference between revisions

Bamia
	Bamia stew
Alternative names	Bamieh, Bamya, Bame
Course	Meal
Region or state	Tanzania, Afghan, Kenya, Armenia, Afghanistan, Albanian, Azerbaijan, Turkey, Cyprus, , Iran, Iraq, Romania, Syria, Lebanon, , Palestine, Sudan, South Sudan, Jordan, Arabian Peninsula, Greece, Kurdistan
Main ingredients	lamb meat, okra, bay leaves, salt, pepper
	Media: Bamia;

Browse history interactively

← Previous edit Next edit →

Content deleted Content added

VisualWikitext

Inline

Revision as of 19:50, 30 October 2023

Bamia is an afghan. dish from Afghanistan. It is an Albanian, Armenian, Assyrian, Azerbaijani, Iranian, Kurdish, Somali and Sudanese 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]}

Regional variations

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]

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.

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.

Terminology

In Arabic Template:Lang-ar, bamyah or bamia bi-lahm (Template:Lang-ar okra with meat; Template:Lang-gr; Template:Lang-tr.^[8]

Notes

^ "...dressed with a fragrant taa'leya, an Egyptian mixture of spices fried with garlic."^[7]

References

^ ^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.
^ Kopka, D. (2011). Passport Series: Middle East. Passport Series. Lorenz Educational Press. p. 70. ISBN 978-0-7877-8716-5.
^ Claudia Roden, A New Book of Middle Eastern Food, p. 248
^ "Bamya". Nişanyan Sözlük. Retrieved 2019-11-01.
^ ^a ^b ^c Basan, G.; Basan, J. (2007). Middle Eastern Kitchen. Hippocrene Books. p. 225. ISBN 978-0-7818-1190-3.
^ ^a ^b 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.
^ "New Statesman". Volume 113. Statesman and Nation Publishing Company. 1987. p. 36.
^ Turkey. Michelin Travel Publications. 2000. p. 94.

[8] "...dressed with a fragrant taa'leya, an Egyptian mixture of spices fried with garlic."^[7]

[Webb_Roten_2009-1] 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.

[Kopka_2011-2] Kopka, D. (2011). Passport Series: Middle East. Passport Series. Lorenz Educational Press. p. 70. ISBN 978-0-7877-8716-5.

[roden-3] Claudia Roden, A New Book of Middle Eastern Food, p. 248

[4] "Bamya". Nişanyan Sözlük. Retrieved 2019-11-01.

[Basan_Basan_2007-5] Basan, G.; Basan, J. (2007). Middle Eastern Kitchen. Hippocrene Books. p. 225. ISBN 978-0-7818-1190-3.

[Smith_2013-6] 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.

[New_Statesman-7] "New Statesman". Volume 113. Statesman and Nation Publishing Company. 1987. p. 36.

[9] Turkey. Michelin Travel Publications. 2000. p. 94.

[1]

[2]

[3]

[4]

[5]

[6]

[a]

[8]

[7]

@@ Line 18: / Line 18: @@
 }}
-'''Bamia''' is a afghan. dish from Turkey. It is an Albanian, Armenian, Assyrian, Azerbaijani, Iranian, Kurdish, Somali and Sudanese  [[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 afghan. dish from Afghanistan. It is an Albanian, Armenian, Assyrian, Azerbaijani, Iranian, Kurdish, Somali and Sudanese  [[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>
 Vegetarian bamia is very popular during fasting seasons such as [[Easter]] in [[Greece]] and [[Cyprus]].{{Citation needed|date=November 2019}}

v t e Levantine cuisine
Beverages	Non-alcoholic beverages Arabic coffee Turkish coffee Arabic tea Jallab Mur Mate Dibs Sahlab Sharbat Qamar al-Din Tamarind Mint lemonade Fermented beverages Ayran Leben Distilled beverages Arak Beers Beer in Lebanon Beer in Syria Beer in Palestine Beer in Jordan Beer in Israel Wines Lebanese wine Syrian wine Palestinian wine Jordanian wine Israeli wine
Breads	Ka'ak Khubz Pita Khubz tannoor Taboon bread Samoon Markook Nokul
Appetizers and salads	Meze (main article) Arab salad Baba ghanoush Falafel Hummus Msabbaha Ful medames Gigandes plaki Kibbeh Labneh Yabrak Tabbouleh Fattoush Raheb Kibbeh nayyeh Sujuk Balila Torshi Muhammara Tahini Toum Tarator Yogurt
Dairy products	Syrian Cheese (main article) Ackawi Shanklish Hallum cheese Nabulsi cheese Tzfat cheese Tresse cheese Baladi cheese Braided cheese Kashkawan cheese Jameed Labneh Feta Kashk Laban Kashkaval Qishta
Soups and stews	Chorba (main article) Yakhni Lentil soup Chicken soup Vegetable soup Harees Shakriyyeh Pacha Mulukhiyah Fasolia Fasoulia Khadra Bamia Sumaghiyyeh
Pastries	Fatayer Lahmajoun Samosa Börek Sfiha Manakish Musakhan
Dishes	Mfarakeh Mansaf Maqluba Kabsa Mujaddara Makdous Mahshi Stuffed peppers Stuffed squash Stuffed eggplants Bulgur Falafel Freekeh Fried eggplant Fried cauliflower Kibbeh Labanieh Kibbeh Bil Sanieh Grilled Kibbeh Shushbarak Batata harra Fawaregh Fatteh Tharid Shakshouka Jazz Mazz Makhlouta Galayet bandora Awarma Maftoul Musaqa‘a Cabbage roll Zarb Siyyadiyeh Mfaraket Koussa
Grilled meats	Kebab (main article) Kebab Halabi Shish kebab Cherry kebab Kebab Khashkhash Kebab Hindi Shish taouk Kofta Shawarma
Desserts	Kanafeh Halawet el Jibn Booza Luqmat al-Qadi Baklawa Basbousa Fig roll Halwa Ma'amoul Muhallabia Phoenicia dessert Qatayef Qurabiya Raha Shaabiyat Dragée Stuffed dates Meghli Sfouf Murabba Nougat Kanafeh Mabrooma Balah El Sham Meshabek Awameh Qashtaliyyeh Ballorieh Znoud El Sit Kallaaj Mabrooma Makaron Barazek Osh El Bulbul Othmalliyya Taj El Malik Swar El Sit
Unique instruments	Raʾwa Manqal Tabun oven Tandoor
Related cuisines	Arab Mediterranean Middle Eastern Israeli Mizrahi Sephardic Armenian Iranian Kurdish Ottoman Jewish Mesopotamian
Food portal Drink portal

v t e Lebanese cuisine
Beverages	Non-alcoholic Jallab Arabic coffee Turkish coffee White coffee Mur Dibs Sahlab Sharbat Turkish tea Fermented Ayran Beer Almaza Beer Distilled Arak Wines Ksara
Breads	Ka'ak Katma Manakish Pita Fatayer Khubz tannoor Markook
Meze	Arab salad Baba ghanoush Glasswort salad Ful medames Hommus Kibbeh Muhammara Sarma Shakshouka Tabbouleh Yogurt Labneh
Cheeses	Akkawi Braided cheese Kashkawan cheese Hallum cheese
Soups	Chorba Sheep's sorrel soup Lentil soup Haleem soup Tripe soup Yogurt soup
Dishes	Stuffed quinces Börek Bulgur Falafel Stuffed tomatoes Dry meatballs Fasouliya Musaqa‘a Stuffed eggplants Fried eggplant Pilaf
Grilled meats	Kebab Shawarma Kofta Shish kofte
Desserts	Phoenicia dessert Baklava Basbousa Walnut stuffed figs Hurma Fig roll Halva Qurabiya Kanafeh Ma'amoul Majun Marron glacé Muhallebi Quince dessert Moghli Flour kurabiye Rahat al-halqum
Frequent ingredients	Vegetables Bean Bell pepper Eggplant Leek Lentil Spinach Tomato Herbs & spices Almond Black pepper Chestnut Cinnamon Cumin Dried apricot Garlic Hazelnut Mint Nut Olive Olive oil Onion Oregano Paprika Parsley Pistachio Red pepper Thyme Walnut
Unique instruments	Raʾwa Kazan Manqal
Related cuisines	Arab Levantine Mediterranean Middle Eastern Armenian Cypriot Ottoman Syrian

Revision as of 19:50, 30 October 2023

Regional variations

Terminology

See also

Notes

References