Egyptian
Ta'ameya
Egyptian ta'ameya is made with soaked fava beans and a generous handful of fresh herbs, giving the fritters their vivid green center. Serve them hot with baladi bread, tahina, and pickles for a classic breakfast or light meal.
Watch it madeInsider Food · 6:05
Ingredients
- Dried peeled split fava beans1 cup
- Fresh cilantro, roughly chopped1 cup
- Fresh parsley, roughly chopped1/2 cup
- Fresh dill, roughly chopped1/2 cup
- Egyptian leek or spring onions, chopped1/2 cup
- Garlic cloves3
- Ground coriander1 tsp
- Ground cumin1/2 tsp
- Cayenne pepper1/4 tsp
- Fine salt3/4 tsp
- Baking soda1/2 tsp
- Sesame seeds2 tbsp
- Vegetable oil, for deep-frying3 cups
- Baladi bread, tahina sauce, and pickles, to serveas desired
Method
- Rinse the fava beans well, cover them with plenty of cold water, and soak for 12 to 16 hours.
- Drain the beans thoroughly and pat them dry so the ta'ameya mixture does not become watery.
- Add the drained beans, cilantro, parsley, dill, leek or spring onions, garlic, coriander, cumin, cayenne, and salt to a food processor.
- Pulse until the mixture forms a moist, bright green paste that is fine enough to hold together but still slightly textured.
- Transfer the mixture to a bowl, cover, and rest for 20 minutes.
- Stir in the baking soda just before frying.
- Heat the oil in a deep pot to 175°C.
- With damp hands, shape the mixture into small patties about 5 cm wide and press sesame seeds onto one side of each patty.
- Fry the patties in batches for 3 to 4 minutes, turning once, until deeply golden outside and cooked through.
- Drain on paper towels and serve hot with baladi bread, tahina sauce, and pickles.
Common questions
Can I substitute canned or cooked fava beans for dried peeled split fava beans in ta'ameya?
No, dried peeled split fava beans are best. Canned or fully cooked beans are too wet and soft, so the mixture turns pasty and may fall apart. If you must, dry them very well and expect a denser result.
How long does ta'ameya take from start to finish?
Plan for 12 to 16 hours of soaking, plus about 20 to 30 minutes to make the mixture, 20 minutes resting, and 15 to 25 minutes for frying in batches. It’s best started the day before.
What are the most common mistakes when making ta'ameya?
The biggest mistakes are under-soaking the beans, leaving excess water in the mixture, adding baking soda too early, and frying oil that is not hot enough. Also avoid over-processing; the paste should be textured, not smooth.
How should I store leftover ta'ameya mixture or cooked patties?
Unfried mixture keeps refrigerated for up to 24 hours, tightly covered. Cooked patties can be refrigerated for 3 days and reheated in a hot oven. For longer storage, freeze cooked patties and reheat from frozen.
What is the best way to serve ta'ameya?
Serve it hot in baladi bread with tahina sauce and pickles. Add tomatoes, lettuce, or sliced onions if you like. It’s also good in a sandwich, with a salad, or as part of a mezze-style spread.