Bamia
Regional stew of lamb, okra and tomatoes / From Wikipedia, the free encyclopedia
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Not to be confused with Bamiyeh, the Persian-language term for Tulumba.
Bamia is an Arabian 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, Kurdish, Romanian, Somali, Sudanese, 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]
Quick Facts Alternative names, Course ...
Alternative names | Bamieh, Bamje, Bamya, Bame, Bāmīā |
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Course | Main course |
Region or state | Afghanistan, Albania, Arabian Peninsula, Armenia, Afghanistan, Albania, Azerbaijan, Cyprus, Greece, Iran, Iraq, Israel, Jordan, Kenya, Kurdistan, Lebanon, Palestine, Romania, South Sudan, Sudan, Syria, Tanzania, Turkey |
Main ingredients | Okra, lamb meat, bay leaves, salt, pepper |
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