Egyptian & Vegan: طعمية / Tamija / Ta’miya / Ṭaʿmīya

I´m a big fan of the Egyptian culture. I always was! My favorit jewel is a pendant shaped like the famous Eye of Horus. That´s why I really hoped to find someone from Egypt to cook with. Although Egypt is a paradise for vegans and vegetarians I have to confess it wasn´t easy! I wrote many, many people if they would cook with me via Skype and  when I almost lost hope I found Aman.

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Aman is one of the few vegetarians in his country. When I asked him to cook with me he was afraid that his English skills wouldn´t be good enough to tell me what I have to do. But I have to say – that was quite entertaining!😉 We somehow created our own sign language to understand each other! And I still have to smirk when I think of our cooking adventure.

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We made طعمية / Tamija / Ta’miya / Ṭaʿmīya which is the Egyptian version of falavel. Instead of chick peas the Ta´miya are made of fava beans. We made so many of them I thought they would be enough for a year but they were gone surprisingly fast as you can not stop eating them!😉

طعمية / Tamija / Ta’miya / Ṭaʿmīya

  • 500g fava beans, soaked for at least one day and peeled afterwards (you can buy peeled ones as well or you just do what I did and watch a movie while peeling them😉 )
  • 1 bunch scallions, chopped
  • 1 bunch parsley, chopped
  • 1 bunch coriander, chopped
  • 10 cloves of garlic (yes 10!!), chopped
  • 1 big onion, chopped
  • 2 tablespoons salt or to taste
  • 1 teaspoon pepper or to taste
  • 2 tablespoons coriander
  • 2 tablespoons cumin
  • 1 teaspoon curry
  • 2 teaspoons baking powder
  • sesame seeds
  • oil

Blend the beans until you have a smooth paste. Add garlic and purée until ground.

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Add all the other ingredients except oil and sesame seeds and pulse until beans are thoroughly ground and mixture holds together.

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Heat enough oil in a saucepan for frying the ta´miya. Take mixture and make little balls which you sprinkle with sesame seeds. Flatten each ball slightly. Drop them into the hot oil – a few at a time. Fry until golden, 5-10 minutes. Take out and put on kitchen paper. Repeat with remaining ta’miya.

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You also can refridgerate the mixture for up to one week or even freeze it.

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Enjoy with tahini.

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جيد الشهية

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