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Not to be confused with Bamiyeh, the Persian-language term for Tulumba.

Bamia, bame, bamiyeh, bamje, bamiya or bamya is a Middle Eastern, North African, Western Asian 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: Iranian, Tajik, Afghan, Albanian, Armenian, Assyrian, Jordanian, Azerbaijani, Egyptian, Greek, 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

The word “bamia” itself simply means “okra“.[4] According to Sevan Nişanyan, it was loaned into Turkish from Arabic, with the ultimate origin of the word being unknown.[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 Kurdish: بامێ, romanized: bāmieh; in Persian: خورش بامیه, romanized: khoresh-e bâmiyeh, lit. ‘okra stew‘;[5] in Greek: μπάμια bámiya; and in Turkish: bamya.[6]

History

Okra is a native plant of Africa.[7][8] Medieval Islamic medicine considers okra a medical plant; and according to Andalusian 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 bâmiyeh (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

Bosnia and Herzegovina

Bamija’ or bamja is 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 (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

Bamia from Gaza

Bamyeh bil-zeyt (Arabic: بامية بالزيت) is an okra stew cooked in tomatoes found in Syrian, Lebanese, and Palestinian cuisine.[12][13][14][15] Gazan bamia is traditionally spicy and eaten with rice or bread.[16]

Iran, Afghanistan and Tajikistan

In Iran, Afghanistan and Tajikistan, bâmiyeh is served as a Persian khoresh (stew) along with Persian rice.[17] It is a popular dish in the southern provinces of Iran.[18] The southern Iranian local version of Khoresh-e bâmiyeh includes the use of turmeric, vinegar, potatoes, and red chili flakes.[18] A similar Persian recipe exists for okra stew with the addition of yellow lentils (Persian: خورش بامیه لاپه, romanized: Khoresh-e bâmiyeh lapeh).

The Persian khoresh-e bâmiyeh has influenced Gulf cuisine where the Persian dish has been directly adopted.[19]

Iraq

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

In Turkey, bamya is an Anatolian stew that has a sweet and sour flavor.[20] It is prepared using okra, lemon juice, olive oil, sugar, salt and pepper.[20] Turkish bamia is sometimes served as a palate cleanser between food courses at ceremonial feasts.[20]

See also

Notes

  1. ^ “…dressed with a fragrant taa’leya, an Egyptian mixture of spices fried with garlic.”[11]

References

  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. ^ a b “Bamya”. Nişanyan Sözlük. Retrieved 2019-11-01.
  5. ^ 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. ^ El-Haddad, Laila M.; Schmitt, Maggie (2016). The Gaza kitchen: a Palestinian culinary journey (Second ed.). Charlottesville, Virginia: Just World Books. ISBN 978-1-68257-008-1. Retrieved 24 May 2026.
  17. ^ Willis, Virginia (2014-03-10). Okra: a Savor the South cookbook. UNC Press Books. p. 66. ISBN 978-1-4696-1443-4.
  18. ^ a b 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.
  19. ^ 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.
  20. ^ a b c Basan, G.; Basan, J. (2007). Middle Eastern Kitchen. Hippocrene Books. p. 225. ISBN 978-0-7818-1190-3.