Marag bamya (مرقة بامية, often simply bamya) is a traditional stew of Iraqi cuisine. The base of the dish consists of okra, lamb, and tomato sauce. Although okra prepared in a similar way is consumed in many Middle Eastern countries, the Iraqi preparation is characterized by a specific thickness, the prominent use of garlic, and an acidic flavor component. It is one of the most characteristic dishes of Iraqi gastronomy.
The word bamya in Arabic refers to the plant and fruit of the okra. The term marag means “sauce”, “broth”, or “stew”. A literal translation would therefore be “okra sauce” or “okra ragout”.
Okra originally comes from the West Africa region. It reached the region of Mesopotamia and Egypt during the Islamic expansion and trade relations in the Middle Ages. It became naturalized in Iraq and became a sought-after ingredient year-round. Iraqi cuisine has a long tradition of preparing meat stews with vegetables, whose roots reach back to ancient Babylonia, however, the specific recipe for marag bamya with a tomato base was formed only after the spread of tomatoes in the region in the modern era. Today, this dish is widespread throughout the entire territory of Iraq, from Kurdistan in the north to Basra in the south.
In Turkey, it is possible to encounter the dish bamya çorbası. Although the name suggests a relationship, Iraqi marag bamya and Turkish bamya çorbası are distinct dishes, which differ in consistency, ingredients used, and their role on the menu. The Iraqi version is a thick ragout made from fresh or frozen okra served as a hearty main course, while the Turkish variant, typical for the region of the city of Konya, is a thinner soup traditionally prepared from dried okra of very small dimensions.
Authentic Iraqi marag bamya requires a specific selection of ingredients:
- Okra: Iraqi chefs prefer small, young okra pods. These pods are more tender and do not have fully developed seeds.
- Meat: Fattier lamb or mutton with the bone is traditionally used (for example, ribs or shanks). The fat from the meat and the marrow from the bones add the necessary depth of flavor to the sauce.
- Garlic: Garlic represents the dominant seasoning. It is added to the dish in large quantities, often as whole peeled cloves that are stewed in the sauce until soft.
- Tomato base: The sauce is created by a combination of fresh strained tomatoes and concentrated tomato paste. It must be deep red and thick.
- Acidic component: Acidity is key for this dish. Lemon juice, tamarind, or dried lime (noomi basra) is added.
Marag bamya is served in two main ways:
- With rice. The most common way of serving is with white rice with vermicelli noodles.
- As tashreeb. Tashreeb (translated as “soaking”) refers to a technique where Iraqi flatbread is torn onto the bottom of a plate and the hot sauce is poured directly over it. The bread soaks up the liquid and softens. The meat and okra are layered on top. The dish is then called tashreeb bamya.
Bon appétit!
