Ta'ameya

Method

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1. Cover the broad beans with plenty of cold water and soak for at least 720 minutes, or overnight. They will roughly double. Drain thoroughly.

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2. Put the drained raw beans, onion, garlic, all the herbs, spring onions, cumin, ground coriander, salt and pepper through a food processor in two batches, to a coarse, damp, bright green paste.

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3. Push the mixture through the processor a second time if it is still rough. It should hold together when squeezed.

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4. Refrigerate the paste for 60 minutes, which firms it and makes it far easier to shape.

   Mark done Start 60 min timer

5. Stir in the bicarbonate of soda immediately before frying, not sooner.

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6. Shape into flattened discs about 5 cm across, pressing one side into the sesame seeds.

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7. Heat the oil to 170°C / 340°F and fry in batches of six, 4 to 5 minutes, turning once, until deep brown and crisp. Drain on a rack and serve hot.

   Mark done Start 4 min timer

Chef’s Tips

• Raw soaked beans only. Cooked ones give a heavy, gluey patty.
• Bicarbonate at the last second — it deflates on standing.
• A lower oil temperature than you expect, so the inside cooks before the crust burns.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Aish baladi
• Egyptian tahina
• Salata baladi

Storage & Reheating

The paste keeps refrigerated 2 days and freezes for a month. Fried, they are best within the hour.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.