Bamia
.JPG) Bamia stew | |
| Alternative names | Bamieh, Bamya, Bame |
|---|---|
| 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]
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]
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]
See also
Notes
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.
| Beverages |
| |||||
|---|---|---|---|---|---|---|
| Breads | ||||||
| Appetizers and salads | ||||||
| Cheeses |
| |||||
| Soups | ||||||
| Dishes | ||||||
| Grilled meats | ||||||
| Desserts | ||||||
| Common ingredients |
| |||||
| Related cuisines | ||||||
