In Arabic, bamya actually means okra, the identical fruit of the malvaceae household. Bamia can be spiced with spices incessantly utilized in Center Japanese delicacies, akin to cumin, turmeric and cinnamon.
The presence of sugar and vinegar within the preparation provides a very tasty candy and bitter outcome.
What’s the origin of bamia?
Bamia is discovered in several varieties relying on the nations of the Center East. In southern Iran, bamieh is accompanied by rice.
In Turkey, this dish is typically eaten between two different preparations to “cleanse” the palate. Vinegar and sugar permit to higher recognize the subtleties of different dishes.
The okra is a vegetable that was as soon as cultivated by the traditional Egyptians. It was imported into Europe by the Moors as early because the twelfth century. It’s from the seventeenth century that it’s launched within the New World and consumed initially by slaves. It’s now extensively consumed in Africa and the southern United States.
Its gelatinous texture provides soups and stews a sure density. The okra will be eaten uncooked in addition to cooked and its style is much like that of inexperienced beans with a extra pronounced bitterness.
Bamia will be ready from recent, frozen and even canned okra, it’s normally present in Asian or Center Japanese grocery shops.
The best way to put together bamia
The best approach to put together bamia rapidly is to personal a strain cooker. Merely prepare the cubes of lamb meat, onions and herbs, i.e. cinnamon, laurel, tomatoes and baharat, a spice mix extremely popular within the Center East that consists of rosebuds, cinnamon and cloves to which dried black lemon is typically added.
Cowl calmly with water and let it prepare dinner below strain for about half-hour. The meat will then be very tender and aromatic.
The best for any such stew is to make use of lamb collar whose gelatinous nature brings loads of style and texture to the dish. However leaner components may additionally be appropriate. Cubes should be of equal dimension to prepare dinner evenly.
The okras are ready individually and flavored with garlic, onions, turmeric and cumin. Tomato can be added.
Meat and okra can then be blended and simmer collectively for a couple of extra minutes, including sugar and vinegar. Individually, an oil is ready by which garlic and coriander are sautéed. This very fragrant oil is added to the dish on the final second.
Bamia is normally eaten with white rice. In Anatolia, vermicelli are added to the rice.
What are the variants of bamia?
Within the Egyptian model of the bamia, lamb tendons are typically used. Tendons require a for much longer cooking time with a purpose to soften. The Egyptians additionally add ta’aleya to the dish, it’s a garlic sauce.
Lamb meat will be changed by beef or mutton. Bamia can be vegetarian, simply put together the okras with the spices and crushed tomato.
Bamia (Center Japanese Okra and Meat Stew)
Bamiya or bamia is a stew from the Center East, Anatolia and Greece made with lamb, okra and tomatoes. The Arabic phrase bamia merely means okra.
Servings: 6 Folks
- 20 oz. lamb , cubed
- 12 oz. canned crushed tomatoes
- 1 teaspoon tomato paste
- 1 stick cinnamon
- 2 bay leaves
- 1 teaspoon baharat
- ½ teaspoon turmeric
- ¼ teaspoon floor cumin
- 20 oz. okra , recent or frozen
- 4 tomatoes , peeled, seeded and diced
- 2 onions , roughly chopped
- 5 cloves garlic , chopped
- 1 teaspoon apple cider vinegar
- 1 teaspoon sugar
- 10 cloves garlic , pressed
- 2 bunches cilantro , finely chopped
- 8 tablespoons olive oil
In a strain cooker, place the cubed lamb, half the onion, cinnamon stick, bay leaves, baharat and canned crushed tomatoes. Combine.
Cowl with water about an inch (2,5 cm) above the meat.
Shut the strain cooker and prepare dinner over medium warmth below strain for half-hour or till meat is cooked by means of and tender.
Add about 6 tablespoons of olive oil right into a Dutch oven or giant wok and add the remaining onion and the 5 coarsely chopped garlic cloves.
Sauté till the garlic and onion are barely softened, then add the okra. Stir.
Sprinkle with salt and pepper, turmeric and cumin, and proceed to stir over medium to excessive warmth for about quarter-hour.
Add the tomatoes and tomato paste, combine effectively and prepare dinner for about 10 minutes or till the tomatoes start to launch their juice.
Add the cooked meat and its sauce to the okra combination.
Put the pot again on the warmth and add the sugar and vinegar. Combine effectively.
Cowl and simmer over low warmth for about 10 minutes.
Pour the remaining 2 tablespoons olive oil in a small pan and sauté the cilantro and 10 crrushed garlic cloves over medium warmth for a couple of minutes, till the garlic begins to show golden.
Add this combination to the okra stew.
Serve with rice.
Esther and Morgan are the 2 foodies behind Renards Gourmets. They’re based mostly in Paris the place they develop four-handed recipes and culinary pictures.