Tamiya
Traditional Egyptian vegetarian bean fritters (Tamiyya) made from broad beans, herbs, and spices, formed into balls and fried until golden, typically served as part of a meze or in pita with tomato-cucumber salad and tahini.
Pasos
- 1
Soak the broad beans in water to cover overnight. Drain, and if skins are present, rub to loosen skins and discard them. Pat beans dry with a towel.
- 2
Grind the beans in a food mill, meat grinder, or a food processor until a paste forms, processing only to the point of a paste to prevent batter from falling apart while cooking.
- 3
Add the spring onions, garlic, parsley, cumin, baking powder, cayenne, salt, pepper, and coriander (if using). Refrigerate for at least 30 minutes.
- 4
Shape the bean mixture into 1-inch balls. Flatten slightly and coat with flour.
- 5
Heat at least 1.5 inches of oil over medium heat to 365 degrees F (185 C).
- 6
Fry the patties in batches, turning once, until golden brown on all sides, about 5 minutes per batch. Remove with a slotted spoon and serve as part of a meze or in pita bread with tomato-cucumber salad and tahini sauce.
