Tameya (broad bean patties)

Yield: 10 servings

Ingredients:

2 c Dried broad beans Freshly ground black pepper
1 c Chopped spring onions 1/4 ts Hot chili pepper
1/4 c Chopped parsley 1/4 ts Bicarbonate of soda
2 tb Chopped coriander leaves Sesame seeds optional
3 Garlic cloves Oil for deep frying
1 1/2 ts Salt

Instructions:

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