TAMEYA (BROAD BEAN PATTIES)

      Title: TAMEYA (BROAD BEAN PATTIES)
  Categories: Ethnic, Vegetarian, Beans
       Yield: 10 Servings
  
       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 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
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