| 词条 | Bamia |
| 释义 |
| name = Bamia | image = File:Bamia-Ocras tomate.JPG | caption = Bamia stew | alternate_name = Bamieh, Bamya | country = Egypt | region = Egypt, Iran, Iraq, Jordan, Lebanon, Palestine, Sudan, Syria and Turkey | creator = | course = Meal | type = | served = | main_ingredient = lamb meat, okra, bay leaves, salt, pepper | variations = | calories = | other = }} Bamia ({{lang-ar| بامية }} cooked okra) or bamia bi-lahm ({{lang-ar|البامية باللحم أو شوربة البامية}} okra with meat), is a Middle Eastern stew prepared using lamb, okra and tomatoes as primary ingredients.[2][1] Additional ingredients used include tomato sauce, onion, garlic, cilantro (coriander), vegetable oil, cardamom, salt and pepper. In Egypt, sinew (tendons) of lamb are typically used, which can endure long cooking times.[5] Ta'aleya, an Egyptian garlic sauce, is used as an ingredient to add flavor to Bamia.{{efn|"...dressed with a fragrant taa'leya, an Egyptian mixture of spices fried with garlic."[6]}}[5] The word "bamia" itself is simply the Arabic word for okra. In TurkeyIn Turkey, bamia is an Anatolian stew that has a sweet and sour flavor.[8] It is prepared using okra, lemon juice, olive oil, sugar, salt and pepper.[8] Turkish bamia is sometimes served as a palate cleanser between food courses at ceremonial feasts.[8] See also{{portal|Egypt|Food}}{{div col|colwidth=30em}}
Notes{{notelist}}References1. ^Claudia Roden, A New Book of Middle Eastern Food, p. 248 [2][3][4][5]2. ^1 {{cite book | last=Kopka | first=D. | title=Passport Series: Middle East | publisher=Lorenz Educational Press | series=Passport Series | year=2011 | isbn=978-0-7877-8716-5 | url=https://books.google.com/books?id=Wrp9bSv2dyEC&pg=PA70 | page=70}} 3. ^1 2 3 {{cite book | last=Basan | first=G. | last2=Basan | first2=J. | title=Middle Eastern Kitchen | publisher=Hippocrene Books| year=2007 | isbn=978-0-7818-1190-3 | url=https://books.google.com/books?id=-7wnpIi3VRwC&pg=PA225 | page=225}} 4. ^1 2 {{cite book | last=Smith | first=A. | title=The Oxford Encyclopedia of Food and Drink in America | publisher=OUP USA | series=The Oxford Encyclopedia of Food and Drink in America | issue=v. 2 | year=2013 | isbn=978-0-19-973496-2 | url=https://books.google.com/books?id=DOJMAgAAQBAJ&pg=PA678 | accessdate=September 6, 2016 | page=678}} 5. ^1 {{cite web | url=https://books.google.com/books?id=--weAQAAMAAJ&q=Taaleya,+garlic&dq=Taaleya,+garlic&hl=en&sa=X&ved=0ahUKEwifytazwfrOAhXszIMKHT-7BJsQ6AEIIzAB | title=New Statesman | publisher=Statesman and Nation Publishing Company | work=Volume 113 | date=1987 | pages=36}} }}{{Cuisine of Egypt}}{{Levantine cuisine}}{{Cuisine of Lebanon}} 12 : Arab cuisine|Egyptian cuisine|Iraqi cuisine|Jordanian cuisine|Lebanese cuisine|Levantine cuisine|Middle Eastern cuisine|Palestinian cuisine|Stews|Syrian cuisine|Turkish cuisine|Vegetable dishes |
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