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)
The Egyptian Taameya is made with split fava beans unlike the falafel made with chickpeas…. This falafel has a unique texture and flavor….Egyptian ta'ameya is made with a good amount of herbs that gives it a special taste and flavor as well as this vibrant green color from the inside.
Most Egyptian love to eat Ta’ameya in pita bread (or other local bread called baladi) with salad, tahini sauce and pickled eggplant...
This link is the video of eggplant with vinegar and garlic:
If you are living in Europe or the USA, the split fava beans could be found in middle eastern grocery stores and on Amazon:
Ingredients:
400 g split fava beans
6-7 green/spring onions (75 g)
1 medium onion
5 large garlic cloves
1 cup chopped cilantro (50 g)
½ cup chopped dill (25 g)
½ cup chopped parsley (25g)
2 teaspoon salt
1 teaspoon cumin
2 teaspoon coriander
½ teaspoon cayenne pepper
½ teaspoon baking soda (1/4 teaspoon for half the quantity)
To top the Ta’ameya:
3-4 tablespoon coriander seeds (can be replaced with ground coriander)
3-4 tablespoon raw sesame
Vegetable Oil for frying
Tips:
For herbs (parsely, cilantro and dill), I remove 90% of the stems at the bottom and then start chopping it.
After beating the Ta’ameya batter, if it's hard to form, you can place it in the fridge for 15-30 minutes.
Dr. David Hughes - What Do You Want With Your Beef?
What Do You Want With Your Beef? - Dr. David Hughes, Emeritus Professor of Food Marketing at Imperial College London, and Visiting Professor at the Royal Agricultural University, U.K.
From the 2016 Global Roundtable for Sustainable Beef (GRSB), October 5 - 6, 2016, Banff, Alberta, Canada.
More presentations at
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).
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Jamaican Barefoot Fritters ( Flittas )