Taameya sandwiches

Taameya sandwiches

By
From
Cairo Kitchen
Serves
4
Photographer
Jonathan Gregson

Taameya is the Egyptian version of falafel, but instead of using a chickpea mash, we use a fava (broad) bean mash. It has become such a staple that, like fuul, it can be eaten for breakfast, lunch or dinner. In fact, the word ‘taameya’ comes from the Arabic word ‘ta’am’, meaning nourishment. The use of a lot of green herbs gives the taameya its vibrant green colour.

Ingredients

Quantity Ingredient
300g dried fava beans
1 leek, chopped
1 onion, chopped
2 garlic cloves, chopped
3 tablespoons fresh coriander
3 tablespoons fresh dill
3 tablespoons fresh parsley
1/2 teaspoon ground cumin
1/2 teaspoon ground allspice
1 teaspoon black pepper
2 teaspoons salt
1/2 teaspoon bicarbonate of soda
15g white sesame seeds
1 teaspoon ground coriander
vegetable oil, for deep-frying

For the sandwiches

Quantity Ingredient
4 baladi breads
1 tomato, sliced
1 pickled cucumber, sliced, (optional)
handful rocket
1 tablespoon fresh mint leaves
handful iceberg lettuce, chopped
100ml Tahina sauce

Method

  1. Soak the fava beans in water overnight.
  2. To prepare the taameya mixture, place the drained fava beans, leek, onion, garlic, fresh coriander, dill and parsley in a food processor and mix for a few minutes until the ingredients are well combined, but not completely smooth. Gradually add the cumin, allspice, pepper, salt and bicarbonate of soda and mix for another 2 minutes.
  3. Place the taameya mix in a large bowl and sprinkle the sesame seeds and dry coriander over the mixture, but don’t mix them in.
  4. When you are ready to fry the taameya, preheat the oil in a deep frying pan and divide the dough into slightly flattened ball shapes, about 5 cm in diameter. Fry the taameya for 8 to 10 minutes, in batches if necessary, turning once until golden brown
  5. Drain the fried taameya on paper towels before you serve.
  6. To make the sandwiches, slice open the baladi breads and place two pieces of taameya into each sandwich. Top with the tomato, pickled cucumber, the rocket, mint and iceberg lettuce. Finally drizzle with the tahina sauce and serve.
Tags:
Egyptian
Cairo
Middle
Eastern
street
food
restaurant
chef
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