*  Exported from  MasterCook  *
                        TAMEYA (BROAD BEAN PATTIES)
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Ethnic                           Vegetarian
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       c            Dried broad beans
    1       c            Chopped spring onions
      1/4   c            Chopped parsley
    2       tb           Chopped coriander leaves
    3                    Garlic cloves
    1 1/2   ts           Salt
                         Freshly ground black pepper
      1/4   ts           Hot chili pepper
      1/4   ts           Bicarbonate of soda
                         Sesame seeds, optional
                         Oil for deep frying
   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
   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
   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
   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
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