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Bamia

From Wikipedia, the free encyclopedia
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, Azerbaijan, Cyprus, Egypt, Greece, Iran, Iraq, Israel, Jordan, Kenya, Lebanon, Palestine, Romania, Somalia, South Sudan, Sudan, Syria, Tanzania, Turkey
Main ingredientsOkra, lamb meat, bay leaves, salt, pepper
  •  Wikimedia Commons logo Media: 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, Israeli, 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

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The word "bamia" itself (Arabic: بامية, romanized: bāmiya) simply means "okra", and it is etymologically an Arabic word.[4]

The name of the dish in Arabic: البامية باللحم, romanized: al-bāmiya bil-laḥm, lit. 'okra with meat', or Arabic: شوربة البامية, romanized: šūrba al-bāmiya, lit. 'okra stew'; 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

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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.

According to food historian Gil Marks, there are no textual mentions of okra before the 12th century, with the first verified mention being in an Egyptian recipe.[9] Okra was introduced to Spain in the middle ages by the Moors.[9]

Regional variations

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Bosnia and Herzegovina

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Bamia (natively 'bamija' or 'bamja') 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

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In Egypt, sinew (tendons) of lamb are typically used, which can endure long cooking times.[10] Ta'aleya, an Egyptian garlic sauce, is used as an ingredient to add flavor to bamia.[a][10]

The Levant

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Palestinian bamyeh

Bamyeh bil-zeyt (Arabic: بامية بالزيت) is an okra stew cooked in tomatoes found in Syrian, Lebanese, and Palestinian cuisine.[12][13][14][15]

Iran and Afghanistan

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In Iran and Afghanistan, bāmieh is served as a khoresh (stew) along with rice.[16] 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).

Iranian-inspired kohresh bamieh are found in Arabian Gulf cuisine.[17]

Iraq

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Kurdish bamia in Duhok.

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

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In Turkey, bamia (natively bamya) is an Anatolian stew that has a sweet and sour flavor.[18] It is prepared using okra, lemon juice, olive oil, sugar, salt and pepper.[18] Turkish bamia is sometimes served as a palate cleanser between food courses at ceremonial feasts.[18]

See also

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Notes

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  1. ^ "...dressed with a fragrant taa'leya, an Egyptian mixture of spices fried with garlic."[11]

References

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  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 Marks, Gil (17 November 2010). Encyclopedia of Jewish Food. HMH. p. 1344. ISBN 978-0-544-18631-6. Retrieved 19 April 2026.
  10. ^ 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.
  11. ^ "New Statesman". Volume 113. Statesman and Nation Publishing Company. 1987. p. 36.
  12. ^ "أهم الطبخات الرمضانية في حمص.. وكيف يتم تحدّي الغلاء؟" [The most important Ramadan dishes in Homs... and how to cope with high prices?]. Eqtsad (in Arabic). 2020. Retrieved 19 April 2026.
  13. ^ "مش بس بالبيض.. طرق غريبة لعمل البامية بالزيت والخضرة" [Not just with eggs... Unusual ways to prepare bamia with oil and greens]. Youm7 (in Arabic). 20 June 2019. Retrieved 19 April 2026.
  14. ^ Kalla, Joudie (3 September 2019). Palestine on a Plate: Memories from my mother's kitchen. White Lion Publishing. ISBN 978-0-7112-4529-7. Retrieved 19 April 2026.
  15. ^ "Bamieh bi Zeit: Un trésor estival oublié, où le gombo prend vie dans une sauce tomate parfumée". Libnanews (in French). 18 July 2025. Retrieved 19 April 2026.
  16. ^ Willis, Virginia (2014-03-10). Okra: a Savor the South cookbook. UNC Press Books. p. 66. ISBN 978-1-4696-1443-4.
  17. ^ Salloum, Habeeb (28 February 2012). Arabian Nights Cookbook: From Lamb Kebabs to Baba Ghanouj, Delicious Homestyle Arabian Cooking. Tuttle Publishing. p. 90. ISBN 978-1-4629-0524-9. Retrieved 19 April 2026.
  18. ^ 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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