Bamia
Bamia, bame, bamieh, bamje, bamiya or bamya is a Middle Eastern 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. Additional ingredients used can include tomato sauce or tomato paste, onion, garlic, cilantro, pomegranate molasses, vegetable oil, cardamom, salt and pepper.
Etymology
The word "bamia" itself simply means "okra", and it is etymologically an Arabic word.In dish name in, or ; in ; in ; in ; and in.
History
is a native plant of Africa. 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". Early Persian references mention bamia as an Egyptian recipe, but the exact history is unknown.Regional variations
Bosnia and Herzegovina
Bamia 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 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.Iran and Afghanistan
In Iran and Afghanistan, bāmieh is served as a khoresh along with rice. It is a popular dish in the southern provinces. 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.Iraq
put semolina kibbeh in their regional version of bamia stew.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.