Tamiyyah Middle Eastern Broad Bean Fava Bean Patties Food

TA'MIYYAH - MIDDLE EASTERN BROAD BEAN / FAVA BEAN PATTIES

Steps:

• Drain & rinse soaked or tinned beans. Remove skins.
• 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.
• 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. Place on a tray and leave at room temperature for 20 minutes.
• Heat oil to 180C or until a cube of bread turns golden in 1 minute. Fry the Ta'miyyah 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.

TA'MIYYA

Steps:

• Soak fava beans in water to cover generously overnight.
• The next day, drain the beans and place in a food processor with garlic clove and purée until ground. Add parsley; the green tops of the scallions; the ground cumin; the baking powder; the salt; and the fresh cilantro. Pulse and process until thoroughly ground and the mixture comes together. Turn out into a bowl, with your hands, and form into 2-inch balls. Flatten each ball slightly and roll in toasted sesame seeds. Place on a pan, cover, and refrigerate until you are ready to fry.
• Heat 2 inches of vegetable oil in a saucepan to 365 degrees. Drop a few ta'miyya into the oil and fry until golden brown, 5 to 8 minutes. Drain on paper towls and serve with tehina as an appetizer. Or stuff them with chopped lettuce and tehina into pita for lunch.

TA'AMEYA (EGYPTIAN FALAFEL)

Steps:

• Place fava beans in large bowl and cover with several inches of water. Let soak, 8 hours to overnight. Drain.
• Combine soaked fava beans, red onion, parsley, cilantro, dill, garlic, coriander, salt, and cumin in a food processor; process to a dough-like consistency.
• Heat a skillet over medium heat. Add sesame seeds; cook, stirring occasionally, until toasted, about 5 minutes. Transfer to a large plate.
• Shape fava bean mixture into balls. Roll in sesame seeds to coat.
• Fill a large saucepan 1/4 full with oil; heat over medium heat. Fry fava bean balls in batches until golden brown, 3 to 5 minutes. Drain on paper towels.

IRAQI LAYERED FRESH FAVA BEAN/BROAD BEANS & RICE

Steps:

• If using a rice cooker, measure the amount of water for the rice only then add and mix all ingredients together. If using a conventional pot, mix all ingredients together and cover with water that measures about the width of a finger above the rice line. Cover, bring to a boil, lower heat and allow to steam for about 1/2 hour. You can check the rice and beans for doneness.
• Traditionally, when the rice is half cooked, it's divided in half, the mung beans and onions are laid on the bottom half and the rest of the rice is then laid on top (hence "m'tubuq" meaning "layered". Cover again and continue to steam.
• Serve with dollops of plain yogurt or date syrup (dibis).