Tamiya
Tamiya — a traditional Egyptian vegetarian dish.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Egyptian, Dinner
Ingredients
- 3 g broad beans
- 6 g spring onion
- 4 pcs garlic cloves
- 0.25 g parsley
- 2 g cumin
- 1 tsp baking powder
- 0.5 tsp cayenne pepper
- 1 pcs spinkling flour
- 1 pcs as required vegetable oil
Instructions
- Cover the dried beans with water and leave them to soak overnight.
- Pour off the soaking water and drain the beans.
- If the skins remain, rub the beans to loosen the skins and discard them.
- Use a towel to pat the beans dry.
- Process the beans in a food mill or meat grinder, or pulse in a food processor until you have a coarse paste—avoid making it too smooth.
- Stir the scallions, garlic, cilantro, cumin, baking powder, cayenne, salt, pepper, and optional coriander into the ground beans until combined.
- Chill the mixture in the refrigerator for at least 30 minutes.
- Form the cold mixture into balls about 1 inch in diameter.
- Gently press each ball flat and dredge the patties in flour.
- Pour at least 1½ inches of oil into a skillet and heat over medium until it reaches 365°F.
- Fry the patties in batches, turning once, until they are golden brown all over, about 5 minutes per batch.
- Lift the cooked patties out with a wire mesh skimmer or slotted spoon and allow them to drain.
- Serve the patties as part of a meze platter or tucked into pita with a tomato-cucumber salad and tahina sauce.