Photograph of the finished Taameya

Middle East · Chả đậu tằm chiên Taameya

Taameya

50 min Hands-on time + 12 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Broad beans Broad beans 1.3 lb
  • Photograph of Parsley Parsley 5.6 oz
  • Photograph of Dill Dill 4.2 oz
  • Photograph of Spring onion Spring onion 4.2 oz
  • Photograph of Garlic Garlic 24 cloves
  • Photograph of Cumin seeds Cumin seeds 0.7 oz
  • Photograph of Coriander seed powder Coriander seed powder 0.6 oz
  • Photograph of Roasted sesame seeds Roasted sesame seeds 2.8 oz
  • Photograph of Oil Oil 3 ⅓ cups
  • Photograph of Baking powder Baking powder 0.4 oz

Method

  1. 1 Soak dried broad beans for 12 hours, then drain. Absolutely do not cook the beans before grinding.
  2. 2 Grind raw beans with parsley, dill, scallions, garlic, and cumin until a dark green paste is formed.
  3. 3 The Egyptian version uses broad beans and lots of herbs, so the patty is green, unlike the yellowish-brown patty made with chickpeas.
  4. 4 Let the dough rest in the refrigerator for 30 minutes, then mix in the baking powder right before shaping.
  5. 5 Shape the mixture into flat pieces about 5 cm in diameter, then press one side into roasted sesame seeds.
  6. 6 Deep-fry at 170 degrees for 4 minutes until the crust is crispy brown and the inside remains soft and green.

With an appliance

  • Air fryer 45 min

    Replace step 6: spray oil on both sides, then steam in a hot air oven at 190 degrees for 14 minutes, flipping at minute 8; the crust will be less crispy, so press into thin 1 cm pieces.

Start cooking