Tameya

Ingredients

• 400g Peeled dried fava beans
• 1 Bund Fresh cilantro
• 0.5 Bund Fresh dill
• 4 Zehen Garlic cloves
• 1 Mittelgroße Medium onion
• 1 TL Cumin powder
• 0.5 TL Coriander powder
• 0.25 TL Cayenne pepper
• 1 TL Baking powder
• 1 TL Salt
• 0.5 TL Black pepper
• 3 EL Sesame seeds
• 1 Liter Vegetable oil for deep frying
• 2 EL All-purpose flour
• Zum Servieren Tahini sauce
• Zum Servieren Pickled vegetables
• Zum Servieren Flatbread

Instructions

1. Soak the peeled fava beans in plenty of cold water overnight. The next day, drain the water and rinse the beans thoroughly under running water.
2. Finely chop the soaked beans, fresh cilantro, fresh dill, garlic, and onion in a food processor or meat grinder until a homogeneous, but not too wet, mixture is formed. Be careful not to over-process into a purée.
3. Transfer the bean mixture to a large bowl and add cumin, coriander powder, cayenne pepper (if using), baking powder, salt, and black pepper. Mix everything well and if the mixture is too moist, add 1-2 tablespoons of all-purpose flour.
4. Shape the mixture into small, flat patties or balls. Press one side of each patty or ball firmly into the sesame seeds.
5. In a deep pot or deep fryer, heat the vegetable oil to 170-175°C (340-350°F). Use a kitchen thermometer to monitor the temperature precisely.
6. Carefully place the tameya in batches into the hot oil and deep-fry for about 3-5 minutes until golden brown and crispy. Do not overcrowd the pot to maintain a consistent oil temperature.
7. Remove the fried tameya from the oil with a slotted spoon and drain on paper towels to remove excess oil.
8. Serve immediately while hot, optionally with tahini sauce, pickled vegetables, and fresh flatbread for an authentic Egyptian breakfast experience.

Nutrition