Ta'amia

TAAMIA This recipe came from an estate sale. I obtained it when I purchased the family collection from the McCord Estate in Dallas, Texas in 1984. 2-1/2 cups white broad beans soaked and cooked 2 cloves garlic crushed 1 medium white onion grated 3 tablespoons fresh cilantro chopped 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon salt 1 teaspoon freshly ground black pepper 1/2 teaspoon cayenne pepper 1/2 teaspoon turmeric 1/2 teaspoon baking powder 3 tablespoons lemon juice 3 tablespoons sesame seeds 1 teaspoon flour 1 teaspoon water Oil for frying Pound beans or put them through a blender until they are very smooth. Put all remaining ingredients in except the water, flour, sesame seeds and oil. Mix well and leave to stand at least 15 minute but preferably an hour. After the mix has rested take small amounts and make round cakes about 2 inches in diameter and 3/4 inch thick. Add a little flour and water if they are not sticking together well. Let the cakes rest another 15 minutes then press a few sesame seeds on the top of each. Heat oil in a pan and brown the ta'amia a few minutes of each side until golden brown. Drain on absorbent paper and serve hot with pita bread, yogurt and slices of tomato and cucumber.

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