Ta'amia

Ta'amia Recipe: Egyptian Broad Bean Fritters with Spices and Lemon Juice

Region / culture: Egypt | Preparation time: 30 minutes | Cooking time: 15 minutes | Servings: 4

Introduction

Ta'amia, also known as falafel, is a popular Middle Eastern dish made from ground fava beans or chickpeas mixed with herbs and spices. These flavorful and crispy patties are a staple in many Middle Eastern countries and are often served as a snack or part of a meal.

History

Ta'amia has a long history that dates back to ancient Egypt, where it was a common dish made from fava beans. Over time, the recipe spread to other Middle Eastern countries and evolved to include different ingredients such as chickpeas and various spices. Today, ta'amia is enjoyed all over the world and is a favorite among vegetarians and meat-eaters alike.

Ingredients

2.5 cups white broad beans, soaked and cooked
2 cloves of garlic, crushed
1 medium white onion, grated
3 tbsp fresh cilantro, chopped
1 tsp ground cumin
1 tsp ground coriander
1 tsp salt
1 tsp freshly ground black pepper
0.5 tsp cayenne pepper
0.5 tsp turmeric
0.5 tsp baking powder
3 tbsp lemon juice
3 tbsp sesame seeds
1 tsp flour
1 tsp water
oil for frying

How to prepare

Pound the beans or blend them until they become smooth.
Add all the remaining ingredients except for the water, flour, sesame seeds, and oil.
Mix well and let it sit for at least 15 minutes, preferably an hour.
Once the mixture has rested, take small amounts and shape them into round cakes that are approximately 2 inches in diameter and 0.75 inch thick.
If the cakes are not sticking together well, add a little flour and water.
Allow the cakes to rest for another 15 minutes, then press a few sesame seeds on top of each one.
Heat oil in a pan and brown the ta'amia for a few minutes on each side until they turn golden brown.
Place the cooked ta'amia on absorbent paper to drain, and serve them hot with pita bread, yogurt, and slices of tomato and cucumber.

Variations

Use chickpeas instead of fava beans for a different flavor and texture.
Add chopped parsley or mint to the mixture for a fresh and herbaceous taste.
Serve the ta'amia in a pita pocket with tahini sauce and pickled vegetables for a traditional Middle Eastern sandwich.

Cooking Tips & Tricks

Make sure to soak the beans overnight before cooking to ensure they are soft enough to blend.

- Adding a little flour and water to the mixture can help bind the ingredients together if they are not sticking well.

- Letting the mixture rest for at least 15 minutes allows the flavors to meld together and enhances the taste of the ta'amia.

- Pressing sesame seeds on top of each patty adds a nice crunch and flavor to the dish.

- Fry the ta'amia in hot oil until they are golden brown and crispy on the outside.

Serving Suggestions

Serve the ta'amia hot with pita bread, yogurt, and slices of tomato and cucumber for a complete and satisfying meal.

Cooking Techniques

Blending or pounding the beans until smooth helps create a creamy texture for the ta'amia.

- Frying the patties in hot oil ensures they are crispy on the outside and soft on the inside.

Ingredient Substitutions

You can use canned beans instead of soaking and cooking dried beans for a quicker preparation.

- Substitute chickpea flour for regular flour to make the ta'amia gluten-free.

Make Ahead Tips

You can prepare the ta'amia mixture ahead of time and refrigerate it for up to 24 hours before frying.

Presentation Ideas

Arrange the ta'amia on a platter with a drizzle of tahini sauce and a sprinkle of chopped parsley for a beautiful and appetizing presentation.

Pairing Recommendations

Serve the ta'amia with a side of tabbouleh salad and a refreshing glass of mint lemonade for a complete Middle Eastern meal.

Storage and Reheating Instructions

Store any leftover ta'amia in an airtight container in the refrigerator for up to 3 days. Reheat them in a toaster oven or oven at 350°F for 10-15 minutes until heated through.

Nutrition Information

Calories per serving

Each serving of ta'amia contains approximately 200 calories.

Carbohydrates

Each serving of ta'amia contains approximately 25 grams of carbohydrates.

Fats

Each serving of ta'amia contains approximately 10 grams of fats.

Proteins

Each serving of ta'amia contains approximately 8 grams of proteins.

Vitamins and minerals

Ta'amia is a good source of iron, magnesium, and vitamin C.

Alergens

Ta'amia contains sesame seeds and gluten from the flour, which may be allergens for some individuals.

Summary

Ta'amia is a nutritious dish that is high in carbohydrates and fats, but also provides a good amount of proteins and essential vitamins and minerals.

Summary

Ta'amia is a delicious and nutritious Middle Eastern dish made from ground fava beans mixed with herbs and spices. Whether served as a snack or part of a meal, these crispy and flavorful patties are sure to be a hit with your family and friends.

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was a warm summer day, and I was visiting the bustling markets of Cairo with my dear friend Fatima. As we strolled through the narrow alleys, the aroma of spices and freshly baked bread filled the air, creating an intoxicating sensory experience.

We passed by a street vendor selling falafel, and the sight of those golden-brown balls of goodness caught my eye. Fatima noticed my curiosity and suggested we try some. As we bit into the crispy exterior, the soft and flavorful interior of the falafel melted in our mouths, leaving us craving for more.

I turned to Fatima and asked her about the recipe for this delicious dish. She smiled and told me that it was called Ta'amia, a traditional Egyptian dish made from ground fava beans mixed with herbs and spices. She explained that it was a staple in Egyptian cuisine, enjoyed by people of all ages.

Intrigued by the flavors and textures of Ta'amia, I asked Fatima if she knew how to make it. She nodded, her eyes lighting up with excitement. She offered to teach me her family's recipe, passed down through generations.

The following week, I visited Fatima at her home, ready to learn the secrets of making Ta'amia. As we stood side by side in her cozy kitchen, she handed me a bowl of soaked fava beans and a variety of aromatic spices. I watched intently as she demonstrated each step, from grinding the beans to forming them into small patties before frying them to perfection.

As the fragrant aroma of sizzling Ta'amia filled the kitchen, I felt a sense of pride and accomplishment. I had mastered the art of making this delectable dish, thanks to Fatima's guidance and expertise.

Over the years, I have continued to perfect my recipe for Ta'amia, experimenting with different herbs and spices to create my own unique twist on this traditional dish. I have shared it with friends and family, who have all raved about its delicious flavor and crispy texture.

Every time I make Ta'amia, I am transported back to that sunny day in Cairo when I first discovered this culinary gem. The memory of learning the recipe from Fatima fills me with gratitude and joy, reminding me of the power of food to connect us to our heritage and to each other.

As I sit here in my kitchen, preparing a fresh batch of Ta'amia for dinner tonight, I am grateful for the memories and experiences that have shaped my love for cooking. And I am reminded once again of the importance of passing down recipes and traditions from one generation to the next, keeping our culinary heritage alive for years to come.