How To make Tameya (Broad Bean Patties)
2 c Dried broad beans
1 c Chopped spring onions
1/4 c Chopped parsley
2 tb Chopped coriander leaves
3 Garlic cloves
1 1/2 ts Salt
Freshly ground black pepper 1/4 ts Hot chili pepper
1/4 ts Bicarbonate of soda
Sesame seeds, optional Oil for deep frying Place beans in a bowl and cover well with cold water. Leave to soak for 2 days, changing water 2 or 3 times. Drain beans and remove skins by pressing each firmly with fingers. Bean should pop out, otherwise tear skin with fingernail then squeeze. Pass cleaned beans through food grinder using fine screen. Combine with spring onion, parsley, coriander, garlic, salt, peppers and soda. Pass through grinder twice more, then knead to a paste. Let mixture rest for 30 minutes. With wet hands shape about a tablespoon of mixture at a time into thick patties about 4 cm (1-1/2 inches) in diameter. Dip each side in sesame seeds if desired. Place on a tray and leave at room temperature for 20 minutes. Heat oil to 180?C (350?F) or until a cube of bread turns golden in 1 minute. Fry tameya a few at a time until deep golden brown, turning to brown evenly. Each lot should take 5 minutes to cook. Drain on paper towels. Serve hot with flat bread such as Khoubiz, Salata Tahina and assorted salad vegetables, such as tomato, cucumber, sweet peppers and lettuce. Food processor method: Combine prepared ingredients and process in 2 lots using steel blade. Mix well to evenly distribute flavours, rest mixture 30 minute then fry as directed above. Makes 30 Source: The Complete Middle East Cookbook by Tess Mallos Typos by: Karen Mintzias
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Ta'ameya (Egyptian Falafel) Recipe
Falafel Recipe|| tamiya Recipe|| easy falafel recipe || Middle eastern cuisine||vegetarian recipe
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ingredients
chick peas over night soak 1.5 cup,
onion green two
green chilli 3-4
garlic cloves5-6
salt to taste
black pepper 1 tbspn
sesame seed 2 tbspn
dhania optional 1 tspn
lemon juice 5-6 tbspn
oil for Deep fry
Falafel is a deep-fried ball or patty-shaped fritter in Middle Eastern cuisine (especially in Levantine and Egyptian cuisines) made from ground chickpeas, broad beans, or both. Nowadays, falafel is often served in a pita, which acts as a pocket, samoon, or wrapped in a flatbread known as taboon; falafel also frequently refers to a wrapped sandwich that is prepared in this way. The falafel balls may be topped with salads, pickled vegetables, hot sauce, and drizzled with tahini-based sauces. Falafel balls may also be eaten alone as a snack or served as part of a meze tray (assortment of appetizers).
How To Prepare Tameya | Egypt Famous Breakfast | Filipino & Egyptian Family????????????????
Falafel is a deep-fried ball or patty-shaped fritter made from ground chickpeas, broad beans, or both.It is one of the Famous breakfast of Egyptians.
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Egyptian Cuisine | MOUSTAFA ELREFAEY | afikra عفكرة Matbakh #10
Moustafa Elrefaey talked about his culinary philosophy and passion that reflect the growing trend towards a healthier and natural lifestyle. Chef Moustafa creates cuisine that pleases the senses and enhances the natural flavors of food. He had recently won at the London Falafel Festival.
Chef Moustafa Elrefaey is the Executive Chef, Cofounder and Partner of Zooba Home Grown in Egypt. He is a proud Board Member and the Treasurer of the Egyptian Chefs Association. He is also a certified Executive Chef of the American Culinary Federation (ACF). Recently he was selected by the Egyptian Chefs Association to be the Egyptian Ambassador to “Chefs without Borders”, the humanitarian division of the World Association of Chefs Societies (WACS). His culinary philosophy and passion reflect the growing trend towards a healthier and natural lifestyle.
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Chapters:
0:00 Intro
01:05 Early interests in the kitchen
05:08 Street food
07:28 Training in the US
10:51 Travels in Egypt
13:05 Establishing Zooba
15:43 Marketing Egyptian cuisine
21:49 Going international
23:36 Hawashi
24:42 Tajin
25:22 Variety of sauces
28:05 Preparing dough
29:16 Single ingredient: Bessara
30:40 Zooba today
32:09 Cairo street food
33:36 Gap in history
35:52 Future of Zooba
36:55 Quick Q&A
40:44 Audience Q&A: Opening in Canada
41:40 Audience Q&A: International marketing agency
42:30 Audience Q&A: Marketing food
43:32 Audience Q&A: Egyptian cuisine in the diaspora
44:30 Audience Q&A: Kushari
46:50 Audience Q&A: Naming Zooba
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Theme music: Peninsular, Tarek Yamani
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Hosted by: Mahdi Blaine
****** ABOUT THIS SERIES ******
Matbakh is a podcast series that’s all about eating, making, appreciating and learning about the food and drink of the Arab world. The series invites chefs, restaurateurs and food historians, critics and writers to share their takes on the best of what the Arab kitchen has to offer – both past and present. We delve into well-loved and under-appreciated dishes, ingredients, and flavors, as well as the history of the region’s food and what its future might be. We always ask our guests to come prepared with a specific recipe, ingredient or food story that means something to them.
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Teta's Kitchen | Video 1 | How to make Ta'ameya (Egyptian Falafel)
'Teta's Kitchen' welcomes us to Teta Amal’s kitchen where we will learn how to prepare popular Egyptian dishes and hear cultural stories from Teta.
In this first video, we'll be learning how Teta makes her deliciously fresh ta'ameya.
Ta'ameya is an Egyptian colloquial word for falafel. The main difference between Egyptian ta'ameya and the common falafel is that falafel is made from chickpeas whilst ta'ameya is made from fava beans (broad beans).
Created by Jennifer Tran and John Kassab
A new videos will be available to watch every Sunday our our YouTube Channel. Hosted by Jennifer Tran, this project is part of the Bowery Online program.
More info: facebook.com/events/3040945105985934