2 cup dried broad beans
1 cup chopped spring onions
1/4 cup chopped parsley
2 tbsp chopped coriander leaves
3 garlic cloves
1 1/2 tsp salt
1 freshly ground black pepper
1/4 tsp hot chili pepper
1/4 tsp bicarbonate of soda
1 sesame seeds, optional
1 oil for deep frying
A Recipe for
Tameya (Broad Bean Patties)
I eat merely to put food out of my mind. |
| N.F. Simpson |
"Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’." |
| John Thorne, American food writer |
Red meat is not bad for you. Now blue-green meat, that’s bad for you! |
| Tommy Smothers |
This Recipe for Tameya (Broad Bean Patties) is one of thousands in the Recipes-to-go Bean Cookbook.
We plan, we toil, we suffer - in the hope of what? A camel-load of idol's eyes? The title deeds of Radio City? The empire of Asia? A trip to the moon? No, no, no, no. Simply to wake just in time to smell coffee and bacon and eggs. |
| J.B. Priestly |
If you enjoy this Tameya (Broad Bean Patties) Recipe - you should enjoy the recipe collections you can find on the websites below:
The whole of nature, as has been said, is a conjugation of the verb to eat, in the active and in the passive. |
| William Ralph Inge |
Herb Tip |
This is a recipe for Tameya (Broad Bean Patties) from the recipe cookbook of Recipes-to-go (Bean)
The next time you feel like complaining, remember that your garbage disposal probably eats better than 30 percent of the people in the world. |
| Robert Orben |
Chowder breathes reassurance. It steams consolation. |
| Clementine Paddleford |
I drink no more than a sponge. |
| Francis Rabelais - Works. Book i. Chap. v. |
No man in the world has more courage than the man who can stop after eating one peanut. |
| Channing Pollack |
The ear tests words as the palate tastes food. |
| Job 34:3 |
Condensed milk is wonderful. I don't see how they can get a cow to sit down on those little cans. |
| Fred Allen |
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
Serves: 10
Tameya (Broad Bean Patties) Recipe brought to you by Recipes To-Go