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Konjic (Bosnia and Herzegovina)
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Main course
Meat
Food Flavour DNA
Nutritional Values
580kcal
38gProtein
22gCarbs
38gFat
8gFibre
350 gServing
* Per serving · 350 g. May vary.
Allergens
🌾 Gluten
Bamija
How to order / say it
Say it
Bamija — [Bah-mee-yah]
Order
I'd like to try the Bamija, please.
Locally
Molim vas, bamija.
Say locally
A savory stew made with tender okra and succulent lamb pieces, simmered to perfection.
Why try it?
Bamija is a testament to Konjic's rich culinary tapestry, blending Ottoman influences with local ingredients to create a comforting, hearty meal.
How it tastes
The dish has a rich, earthy flavor from the okra and lamb, with aromatic spices providing a warm and inviting scent. The lamb is tender and blends seamlessly with the slightly slimy texture of the okra.
Origin & History — first documented: 1847
Originating in the 19th century, Bamija was a popular dish among the townspeople of Konjic, using locally available okra and lamb. It became iconic due to its involvement in local festivities and family gatherings.
Recipe
Ingredients
- 🥕 300 g okra
- 🥩 400 g lamb
- 🧄 1 large onion
- 🧄 3 cloves garlic
- 🥣 3 tbsp tomato paste
- 🧂 1 tsp paprika
- 🫒 3 tbsp vegetable oil
- 🧂 to taste salt
- 🧂 1 tsp black pepper
- 500 ml water
Method
- 1 Heat oil in a pot and sauté onions until translucent.
- 2 Add garlic and lamb, cooking until the lamb is browned.
- 3 Stir in tomato paste, water, and seasoning, then add okra.
- 4 Simmer for 30 minutes until the lamb is tender.
- 5 Serve hot with bread.
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