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Tamiya 🧆

Name: Tamiya
Prep time: PTNaNM
Cook time: PTNaNM
Total time: 15 min
Yield: 2-4 servings
Cuisine: Egyptian Street Food
Ingredients: 3 cups dried broad (fava) beans, skinned; 6 spring onions; 4 garlic cloves; 1/4 cup fresh parsley or dill; 2 tsp ground cumin; 1 tsp baking powder; 1/2 tsp cayenne; Salt to taste; a sprinkle of flour for coating; Vegetable oil for deep frying (at least 4 cm deep)

Cairo's answer to the falafel question: where Levantine cooks use chickpeas, Egyptian tamiya is ground fava beans, heavy on garlic and cumin, flecked with fresh dill and fried until the outside crackles and the inside stays dense and green. A pound of it in baladi bread is the cheapest full meal on the planet.

Africa Egyptian Street Food ⏱ 20 min + overnight soaking min Media

Método

1

Soak the beans overnight; rub to loosen and remove the skins, or buy them skinned.
2

Grind beans with spring onions, garlic, herbs and cumin to a coarse, fluffy paste — a food mill gives the old texture.
3

Stir in baking powder, cayenne and salt; rest 10 minutes so the paste lightens.
4

Shape into 2.5 cm patties, flatten slightly, dust the tops with flour.
5

Fry in batches at 185 degrees Celsius, turning once, 5 minutes until deeply golden and crackling.
6

Drain on a wire rack; serve in baladi bread with ta'ameya fixings: tahini, pickles, salad.

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Tamiya 🧆

Método

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