Ancient Egyptian Recipes

Ta'amia

DDV CULINARY

1 lb faba beans or chickpeas soaked overnight and drained
2 large onions, finely chopped
2 cloves garlic, finely chopped
1-2 teaspoons ground coriander
1-2 teaspoons cumin
1/4-1 teaspoon cayenne pepper
2 tbl parsley finely, chopped
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp baking powder
Oil for frying

1. Soak beans in water for 24 hours.
2. Drain beans.
3. In a food processor or a mortar and pestle, blend or pound the beans, onions, garlic, coriander,
    cumin, cayenne pepper, parsley, salt, pepper and baking powder to a thick paste.
4. Transfer the mixture to a floured working surface.
    Knead well for 3-4 minutes and set aside for 1/2 - 2 hours.
5. Roll the mixture into 1 inch balls. Wetting your hands makes this easier.
6. Pour oil into a pan, at least 1 inch deep, and heat oil to 360˚ F.
7. Fry the balls, a few at a time, until nicely brown all over - about 2-3 minutes.

Serve with flat bread and lettuce tossed in olive oil, lemon juice and pepper.
You can also serve with a tahini sauce.