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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 180øC (350øF) 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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