بامية
Arabic edit
Alternative forms edit
- بَامِيَا (bāmiyā)
Etymology edit
Unknown, this plant is rarely mentioned for medieval cookery, as eating vegetables standalone and this one in particularly has not been common but it has complemented stews, and additionally its mucilage made it improper for literate tables.
With respect to this, it could have been formed somewhere in the center of the Abbasid Empire from a dialectal form of إِبْهَام (ʔibhām, “thumb”) + ـِيَّة (-iyya, used for stews with a characteristic ingredient), especially as the cognate Akkadian 𒋗𒅆 (ŠU.ŠI /ubānu/, “finger”) also has been used for the crop, and the same consideration gave rise to بَان (bān, “moringa”).
However likewise going by its outward appearance, Classical Persian بامیا (bāmiyā) is internally analyzable as suffixed from بام (bâm, “roof”), in the fashion of مومیا (mumiyâ, “mumijo; mummy”) from موم (mum, “wax”), though the Persian term later be reinforced by borrowing from Arabic.
Otherwise, in view of the geographic distribution of the species and the origin of the coordinate term وَيْكَة (wayka, “dried okra”), a substrate in Nubia has to be attended.
Pronunciation edit
Noun edit
بَامِيَة • (bāmiya) f
Declension edit
| Singular | singular triptote in ـَة (-a) | ||
|---|---|---|---|
| Indefinite | Definite | Construct | |
| Informal | بَامِيَة bāmiya |
الْبَامِيَة al-bāmiya |
بَامِيَة bāmiyat |
| Nominative | بَامِيَةٌ bāmiyatun |
الْبَامِيَةُ al-bāmiyatu |
بَامِيَةُ bāmiyatu |
| Accusative | بَامِيَةً bāmiyatan |
الْبَامِيَةَ al-bāmiyata |
بَامِيَةَ bāmiyata |
| Genitive | بَامِيَةٍ bāmiyatin |
الْبَامِيَةِ al-bāmiyati |
بَامِيَةِ bāmiyati |
Descendants edit
- → Amharic: ባሚያ (bamiya)
- → Azerbaijani: bamiyə
- → German: Bamia
- → Hebrew: בַּמְיָה (bamyā)
- → Ottoman Turkish: بامیه (bamya)
- Turkish: bamya, bamıya, bamile, bamiye, bamle, banya, mamya, mamye, manya
- → Armenian: բամիա (bamia)
- → Greek: μπάμια (bámia)
- → Ladino: bamyas
- → Albanian: bamje, bamjё
- → Romanian: bamă
- → Bulgarian: бамя (bamja), ба́бня (bábnja), ба́мия (bámija)
- → Macedonian: бамја (bamja)
- → Serbo-Croatian: ба̀мија / bàmija, бамја / bamja, бамља / bamlja
- → Russian: ба́мия (bámija)
- → Ukrainian: ба́мія (bámija)
- → Yiddish: באַמיע (bamye)
- → Persian: بامیه (bâmiye)
- → Swahili: bamia
- → Tigre: ባምየት (bamyät)
References edit
- Lewicka, Paulina B. (2011) Food and Foodways of Medieval Cairenes. Aspects of Life in an Islamic Metropolis of the Eastern Mediterranean (Islamic History and Civilization: Studies and Texts; 88)[1], Leiden: Brill, →ISBN, page 254
- Löw, Immanuel (1924) Die Flora der Juden[2] (in German), volume 2, Wien und Leipzig: R. Löwit, pages 233–234, 243
- Nasrallah, Nawal (2007) Annals of the Caliphs' Kitchens. Ibn Sayyār al-Warrāq's Tenth-Century Baghdadi Cookbook (Islamic History and Civilization: Studies and Texts; 70)[3], Leiden: Brill, →ISBN, pages 782–783
- Thompson, Reginald Campbell (1924) The Assyrian Herbal[4], London: Luzac and Co., published 1924, page 39