Bamia

Bamia or bamiya is a stew made from lamb, okra and tomatoes originating from the Middle East. It is found in all Arab countries but also in Anatolia and Greece. In Arabic, bamya literally means okra or okra, the same fruit of the malvaceae family. Bamia is also spiced with spices frequently used in Middle Eastern cuisine, such as cumin, turmeric and cinnamon. The presence of sugar and vinegar in the preparation gives a particularly tasty sweet and sour result. Bamia is found in different forms depending on the countries of the Middle East. In southern Iran, bamieh is accompanied by rice. In Israel, the dish is enriched with kibbeh, so it is called kubba bi bamia. In Turkey, this dish is sometimes eaten between two other preparations to cleanse the palate. Vinegar and sugar allow to better appreciate the subtleties of other dishes. The okra is a vegetable that was once cultivated by the ancient Egyptians. It was imported into Europe by the Moors as early as the 12th century. It is from the 17th century that it is introduced in the New World and consumed initially by slaves. It is now widely consumed in Africa and the southern United States. Its gelatinous texture gives soups and stews a certain density. The okra can be eaten raw as well as cooked and its taste is similar to that of green beans with a more pronounced bitterness. Bamia can be prepared from fresh, frozen or even canned okra, it is usually found in Asian or Oriental grocery stores.