Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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