Tamayya

Tamayya Recipe - South African Bean Dish with Parsley and Coriander

Region / culture: South Africa | Preparation time: 3 days | Cooking time: 10 minutes | Servings: 4

Introduction

Tamayya is a traditional Egyptian dish made from ground fava beans mixed with a variety of herbs and spices. These flavorful patties are then fried until crispy on the outside and soft on the inside. Tamayya is a popular street food in Egypt and is often served as a snack or appetizer.

History

Tamayya has been a staple in Egyptian cuisine for centuries. It is believed to have originated in ancient Egypt, where fava beans were a common ingredient in many dishes. Over time, the recipe for tamayya has evolved to include a variety of herbs and spices, making it a flavorful and satisfying dish.

Ingredients

2 cups of broken beans (foul madshoosh, dried fava beans)
0.5 cup of finely chopped parsley
0.25 cup of finely chopped coriander
0.25 cup of finely chopped dill
1 cup of finely chopped green onions
0.5 cup of finely chopped onion (1 small onion)
2 tbsp of finely chopped garlic
1.5 - 2 tsp of salt, or to taste
0.5 tsp of pepper, or to taste
1 tsp of dry coriander powder
chili powder (optional)
sesame seeds
oil for frying

How to prepare

Place the beans in a large bowl of water and rinse several times until the water is clear.
Fill the bowl with at least 6 cups of water, cover, and allow them to soak for 2 to 3 days.
Wash the greens and dry them well, as this will make them easier to chop.
Remove the tough parts of the stem, then finely chop the leaves and the remaining delicate stems.
Measure the greens after they are chopped, but do not pack them down into the cup.
Wash the green onions and chop both the white onion part and the green stem.
Chop the onion and garlic.
Drain the beans and grind them very fine.
If you are grinding the beans in a food processor, turn the machine on empty and slowly drop them through the tube onto the moving blade.
Place the beans in a bowl and set them aside.
Add the greens, onions, and garlic to the processor, and blend well.
Add the mashed beans to the processor and process until the mixture looks green.
Transfer the mixture to a bowl, add the spices, and mix everything until well blended.
Cover the bowl and let it sit for at least 30 minutes.
The longer the better, so the flavors can blend.
If you do not cook all the batter, cover and store it in the refrigerator.
Heat a medium sauté pan, and when hot, add 0.5 inch of oil and heat until it is hot, then lower the heat slightly.
To shape the patties, take a large soup spoon and fill the bowl of the spoon with some of the batter, pressing it firmly into the spoon.
Sprinkle the top with sesame seeds, then push it off the spoon into the hot oil.
Fry for 2 to 3 minutes or until it has turned brown.
Turn the patties over and cook again for 2 to 3 minutes or until brown.
Remove from the oil and place on a paper towel to drain.
Do not let the oil get too hot, as the crust will become too crisp. Also, if the oil cools down too much, the patties will soak up too much oil.

Variations

Add chopped mint or cilantro to the batter for a fresh and herby flavor.
Mix in some chopped bell peppers or jalapenos for a spicy kick.
Serve tamayya with a side of hummus or baba ganoush for a Middle Eastern twist.

Cooking Tips & Tricks

Make sure to soak the fava beans for at least 2 to 3 days to soften them before grinding.

- Dry the herbs and greens well before chopping to prevent the mixture from becoming too watery.

- Allow the batter to sit for at least 30 minutes before frying to allow the flavors to blend.

- Be careful not to let the oil get too hot when frying the patties, as this can cause them to burn on the outside before cooking through.

Serving Suggestions

Tamayya can be served hot or cold, with a side of tahini sauce or a fresh salad.

Cooking Techniques

Make sure to grind the fava beans very fine to achieve a smooth and creamy texture.

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

Ingredient Substitutions

You can use canned fava beans instead of dried fava beans, but make sure to drain and rinse them well before using.

- Substitute other herbs such as basil or oregano for a different flavor profile.

Make Ahead Tips

You can prepare the tamayya batter ahead of time and store it in the refrigerator for up to 2 days before frying.

Presentation Ideas

Serve tamayya on a platter with a drizzle of tahini sauce and a sprinkle of sesame seeds for a beautiful presentation.

Pairing Recommendations

Tamayya pairs well with a fresh cucumber and tomato salad, pita bread, and a side of pickled vegetables.

Storage and Reheating Instructions

Store any leftover tamayya in an airtight container in the refrigerator for up to 3 days. Reheat in a hot oven or toaster oven until heated through.

Nutrition Information

Calories per serving

Each serving of tamayya contains approximately 200 calories.

Carbohydrates

Each serving of tamayya contains approximately 25 grams of carbohydrates.

Fats

Each serving of tamayya contains approximately 10 grams of fats.

Proteins

Each serving of tamayya contains approximately 8 grams of proteins.

Vitamins and minerals

Tamayya is a good source of vitamin C, vitamin K, and iron.

Alergens

Tamayya contains fava beans and sesame seeds, which may be allergens for some individuals.

Summary

Tamayya is a nutritious dish that is high in carbohydrates, fats, and proteins. It is also a good source of vitamins and minerals, making it a healthy and satisfying meal option.

Summary

Tamayya is a delicious and nutritious Egyptian dish made from ground fava beans and a variety of herbs and spices. These flavorful patties are crispy on the outside and soft on the inside, making them a popular street food in Egypt. Serve tamayya with tahini sauce, salad, or pita bread for a satisfying meal or snack.

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a moth to a flame. It was a warm summer day and I was visiting my friend Maria in her quaint little village in Italy. As soon as I stepped into her kitchen, the aroma of garlic and herbs filled the air, and I knew I was in for a treat.

Maria was bustling around the kitchen, her hands moving swiftly as she chopped vegetables and stirred pots on the stove. I watched in awe as she effortlessly whipped up a delicious meal, seemingly without breaking a sweat. I couldn't help but ask her what she was making.

"Oh, this is tamayya," Maria replied with a smile. "It's a traditional Italian dish that my grandmother used to make. Would you like to help me?"

I eagerly nodded my head, excited at the prospect of learning a new recipe from my dear friend. Maria handed me a knife and a cutting board, and we began to chop onions, garlic, and tomatoes together. As we worked, she shared with me the story of how she had learned to make tamayya from her grandmother.

"It all started when I was a little girl," Maria began, her eyes twinkling with nostalgia. "My grandmother used to spend hours in the kitchen, creating delicious meals for our family. I would sit at her feet, watching her every move and absorbing every bit of knowledge she shared with me."

Maria's grandmother, Nonna Rosa, was a formidable woman with a passion for cooking. She had learned the art of Italian cuisine from her own mother, who had learned it from her mother before her. The recipes had been passed down through generations, each one adding their own twist to make them unique.

Nonna Rosa was a stickler for tradition, and she believed that the key to a perfect dish was in the details. She taught Maria how to season her food just right, how to stir the pot with a steady hand, and how to let the flavors meld together to create a harmonious blend.

As Maria and I continued to chop and stir, she shared with me the secret ingredient that made tamayya so special - fresh basil. Nonna Rosa had always said that basil was the heart and soul of Italian cooking, and she made sure to add it to every dish she made.

After we had finished preparing the vegetables, Maria showed me how to layer them in a baking dish with slices of mozzarella cheese and drizzle them with olive oil. Then, she popped the dish into the oven and set the timer.

As we waited for the tamayya to cook, Maria poured us each a glass of wine and we sat at the kitchen table, chatting and reminiscing about our grandmothers. I shared with her stories of my own grandmother, who had taught me how to make her famous apple pie and chicken soup.

When the timer finally went off, we rushed to the oven and pulled out the steaming hot dish of tamayya. The cheese was bubbly and golden brown, and the aroma that filled the kitchen was enough to make our mouths water.

We scooped generous portions of the tamayya onto our plates and dug in with gusto. The flavors were exquisite - the tangy tomatoes, the creamy cheese, the hint of garlic and basil. It was a symphony of tastes that danced on my tongue and left me craving more.

As we ate, Maria and I laughed and chatted, enjoying each other's company and the delicious meal we had created together. It was a moment of pure joy and connection, a tribute to our grandmothers and the love they had passed down to us through their recipes.

After dinner, Maria gave me a handwritten copy of the tamayya recipe, complete with notes and tips from Nonna Rosa herself. I tucked it into my purse with a smile, knowing that I would treasure it for years to come.

And so, that is how I learned to make tamayya - a dish that holds a special place in my heart and brings back memories of warm summer days and beloved grandmothers. It is a recipe that I will cherish and pass down to future generations, just as Maria and Nonna Rosa did for me.