Bamia

Bamia

Bamia stew
Alternative names Bamieh, Bamya
Course Meal
Place of origin the Middle East
Region or state Egypt, Iraq, Jordan, Palestine and Turkey
Main ingredients lamb meat, okra, bay leaves, salt, pepper
Cookbook: Bamia  Media: Bamia

Bamia matbukha (باميه مطبخ 'cooked okra') or bamia bi-lahm (البامية باللحم 'okra with meat'), often called simply bamia, is a Middle Eastern and Egyptian stew prepared using lamb, okra and tomatoes as primary ingredients.[1][2][3] Additional ingredients used include tomato sauce, onion, garlic, cilantro, vegetable oil, cardamom, salt and pepper.[1] In Egypt, sinew (tendons) of lamb are typically used, which can endure long cooking times.[4] Ta'aleya, an Egyptian garlic sauce, is used as an ingredient to add flavor to Bamia.[lower-alpha 1][4] The word "bamia" itself is simply the Arabic word for okra.

In Turkey

In Turkey, bamia is an Anatolian stew that has a sweet and sour flavor.[6] It is prepared using okra, lemon juice, olive oil, sugar, salt and pepper.[6] Turkish bamia is sometimes served as a palate cleanser between food courses at ceremonial feasts.[6]

See also

Notes

  1. ↑ "...dressed with a fragrant taa'leya, an Egyptian mixture of spices fried with garlic."[5]

References

  1. 1 2 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. Passport Series. Lorenz Educational Press. p. 70. ISBN 978-0-7877-8716-5.
  3. ↑ Claudia Roden, A New Book of Middle Eastern Food, p. 248
  4. 1 2 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.
  5. ↑ "New Statesman". Volume 113. Statesman and Nation Publishing Company. 1987. p. 36.
  6. 1 2 3 Basan, G.; Basan, J. (2007). Middle Eastern Kitchen. Hippocrene Books. p. 225. ISBN 978-0-7818-1190-3.
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