Bamia

Bamia
	Bamia stew
Alternative names	Bamieh, Bamje, Bamya, Bame, Bāmīā
Course	Main course
Region or state	Afghanistan, Albania, Arabian Peninsula, Armenia, Afghanistan, Albania, Azerbaijan, Cyprus, Greece, Iran, Iraq, Jordan, Kenya, Lebanon, Palestine, Romania, Somalia, South Sudan, Sudan, Syria, Tanzania, Turkey
Main ingredients	Okra, lamb meat, bay leaves, salt, pepper
	Media: Bamia;

Bamia is an Arab 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, Iraqi, 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]

^ ^a ^b Cite error: The named reference Webb Roten 2009 was invoked but never defined (see the help page).
^ Cite error: The named reference Kopka 2011 was invoked but never defined (see the help page).
^ Claudia Roden, A New Book of Middle Eastern Food, p. 248

[Webb_Roten_2009-1] Cite error: The named reference Webb Roten 2009 was invoked but never defined (see the help page).

[Kopka_2011-2] Cite error: The named reference Kopka 2011 was invoked but never defined (see the help page).

[roden-3] Claudia Roden, A New Book of Middle Eastern Food, p. 248

[1]

[2]

[3]