Fried Cakes – Ta’amia

Need a food processor, a wok or frying pot and a slotted spoon.

Drain the beans, rinse under cold water, drain. Place in a food processor (hand mixer) form. Melt the yeast in the warm water and put it in the mixer with the other ingredients. Mix until a thick paste-like mixture is obtained. Cover and let stand for 30 minutes.

To make the ta’amia, take ping-pong ball sized pieces of the mixture (or a tiny bit smaller) and form flat round cakes. Place on the surface or a large cutting board near the oven.

Cover and let rest for half an hour.

Heat the oil in a wok or deep frying pot to 190 °C (to test the heat, take a small piece of the ta’amia mixture and pour it in; it should start to sizzle on the spot, but not burn). Using a long-handled spoon, shape 4-5 ta’amia into the fat, or as much as will fit comfortably in the saucepan. Fry out in oil for 3-5 min until nicely browned. Remove from the fat with a slotted spoon and drain on paper towels. Do the same with the remaining cakes, making sure they are at the right frying temperature.

Serve warm.

The cakes can also be made in advance and frozen in plastic bags when cooled. To serve, heat in a frying pan covered with aluminum foil in the oven at 150 °C for about 20 minutes.

Serve warm with lots of pita, yogurt and tahini sauce, chopped onion and

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