bamiyeh
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English
Etymology 1
Borrowed from Iranian Persian بامیه (bâmih).
Noun
bamiyeh (uncountable)
- A traditional sweet snack of Iran, similar to a doughnut, made from a yogurt- and starch-based dough which is fried before being dipped in syrup.
Etymology 2
From Arabic بَامِيَة (bāmiya).
Noun
bamiyeh (plural bamiyehs)
- (obsolete) okra, Hibiscus esculentus, as grown in Egypt.
- 1855, “Egypt”, in Thomas Stewart Traill, editor, The Encyclopaedia Britannica, page 431:
- The principal are beans, peas, vetches, lentils (whereof a pottage is made, which is the common food of the Nile boatmen), lupins, chick-peas, the lubia (Dolichos labia), fenugreek, mallows, the bamiyeh (Hibiscus esculentus), spinach, purslain, melookheeyeh (Corchorus olitorius), leeks, onions, garlic, celery, parsley, chicory, cress, radishes, carrots, turnips, colocasium, lettuce, cabbage, fennel, gourds and cucumbers (both of several kinds), the tomata, the egg-fruit or bádingan (black and white), caraway, coriander, cumin, aniseed, and red pepper.
- 1871, Edward William Lane, An Account of the Manners and Customs of the Modern Egyptians:
- It generally consists, for the most part, of "yakhnee," or stewed meat, with chopped onions, or with a quantity of "bámiyehs," or other vegetables; "ḳáwurmeh," or a richer stew, with onions; "waraḳ maḥshee," or vine-leaves, or bits of lettuce-leaf or cabbage leaf
- 1878, C. B. Klunzinger, Upper Egypt: Its People and Its Products:
- Sometimes also a small piece of mutton, buffalo, camel, or goat flesh has been procured, with which the soaked bamiyehs or the viscous-juiced, spinach-like moluchieh are cooked.
- 1890, Wilhelm Junker, Travels in Africa During the Years 1875-1886, volume 1, page 413:
- The chief members of the expedition, officers, clerks, and I myself, were provided once daily with kisra and boiled bamiyeh by Arab hospitality, but the poor carriers and their belongings had to go fasting.