Tamiyya Recipes

TA'MIYYA

Steps:

• Drain beans, and place in a food processor with garlic, puree until ground. Add parsley, scallions, cumin, baking powder, salt and cilantro. Pulse and process until thoroughly ground and the mixture comes together. Turn out into a bowl, wet hands, and form into 2-inch balls. Flatten each ball slightly and roll in toasted sesame seeds. Place on a pan, cover, and refrigerate until you are ready to fry. In a saucepan heat 2 inches of vegetable oil to 365 degrees. Drop a few ta'miyya into the oil and fry until golden brown, 5 to 8 minutes. Drain on paper towels and serve with tehina as an appetizer. Or stuff them with chopped lettuce and tehina into pita for lunch.

TA'MIYYA

Steps:

• Soak fava beans in water to cover generously overnight.
• The next day, drain the beans and place in a food processor with garlic clove and purée until ground. Add parsley; the green tops of the scallions; the ground cumin; the baking powder; the salt; and the fresh cilantro. Pulse and process until thoroughly ground and the mixture comes together. Turn out into a bowl, with your hands, and form into 2-inch balls. Flatten each ball slightly and roll in toasted sesame seeds. Place on a pan, cover, and refrigerate until you are ready to fry.
• Heat 2 inches of vegetable oil in a saucepan to 365 degrees. Drop a few ta'miyya into the oil and fry until golden brown, 5 to 8 minutes. Drain on paper towls and serve with tehina as an appetizer. Or stuff them with chopped lettuce and tehina into pita for lunch.

TA'MIYYAH - MIDDLE EASTERN BROAD BEAN / FAVA BEAN PATTIES

Steps:

• Drain & rinse soaked or tinned beans. Remove skins.
• 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.
• 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. Place on a tray and leave at room temperature for 20 minutes.
• Heat oil to 180C or until a cube of bread turns golden in 1 minute. Fry the Ta'miyyah 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.