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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.
- Contributed by Catsrecipes Y-Group
- 2½ 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
- ½ teaspoon cayenne pepper
- ½ teaspoon turmeric
- ½ 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 ¾ 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.