Bamia is an Arab and Central Asian main dish made with okra, lamb, and tomatoes as primary ingredients. It is commonly made in the following countries and cultures: Afghani, Albanian, Armenian, Assyrian, Azerbaijani, Egyptian, Greek, Iranian, Iraqi, 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]
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.
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.[9] Ta'aleya, an Egyptiangarlic sauce, is used as an ingredient to add flavor to bamia.[a][9]
In Iran and Afghanistan, bāmieh is served as a khoresh (stew) along with rice.[11] 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).
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.
In Turkey, bamia (natively bamya) is an Anatolian stew that has a sweet and sour flavor.[12] It is prepared using okra, lemon juice, olive oil, sugar, salt and pepper.[12] Turkish bamia is sometimes served as a palate cleanser between food courses at ceremonial feasts.[12]
