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Ta'amia, also known as falafel, holds a revered place in Egyptian cuisine, steeped in both history and flavour. Ta'amia (or ta’miya) is a traditional Egyptian dish made from ground fava beans, herbs, and spices. It is often shaped into patties and fried, and it is typically served in a pita bread with tahini sauce, vegetables, and other toppings. Ta'amia, also known as falafel, is a popular street food in Egypt, and it is also often served at home.
The historical origins of Ta'amia can be traced back to ancient Egypt, where it emerged as a culinary treasure with deep-rooted significance. Archaeological evidence has shed light on its early existence, with remnants of fava beans and chickpeas found in ancient Egyptian tombs. References to a similar dish called "ta-ameya" have been discovered in ancient texts like "The Tale of Sinuhe," a literary work dating back to the 12th Dynasty (1991–1802 BCE). The consumption of Ta'amia was not limited to everyday meals; it held ritualistic importance, often being offered to the gods in temples. These findings suggest that Ta'amia's roots go back millennia, making it not only a delectable treat but also a culinary relic that has withstood the test of time, preserving ancient Egyptian flavours and traditions.
Ta'amia's Role in Ancient Egyptian Society
Ta'amia played a pivotal role in ancient Egyptian society, serving both practical and spiritual purposes. As a staple in daily life, this nutritious dish provided sustenance and energy to the populace. Beyond its culinary significance, Ta'amia holds religious importance and is a dish popularly served during Ramadan as it is a good source of protein and energy. Its use in temple ceremonies reflected a gesture of gratitude and devotion to the deities. Furthermore, Ta'amia's shape, resembling a round ball, may have symbolised the cycle of life and regeneration, aligning with ancient Egyptian beliefs in the afterlife and the cyclical nature of existence.
Recipe For Ta'amia
Video Credits: Middle Eats/YouTube
Ingredients:
1 cup dried fava beans or chickpeas (soaked overnight)
1 small onion, roughly chopped
4 garlic cloves
1 cup of fresh parsley leaves
1 cup of fresh cilantro leaves
1 teaspoon ground cumin
1 teaspoon of ground coriander
1/2 teaspoon baking soda
Salt and pepper to taste
Vegetable oil for frying
Instructions:
Rinse the dried fava beans or chickpeas thoroughly in cold water.
Place them in a large bowl, cover them with water, and allow them to soak overnight or for at least 12 hours.
Drain and rinse the soaked beans/chickpeas again, removing any loose skins.
In a food processor, combine the beans/chickpeas, chopped onion, garlic cloves, parsley, cilantro, ground cumin, ground coriander, baking soda, salt, and pepper.
Pulse the mixture until it forms a coarse paste. Make sure not to over-process it; you want some texture.
Transfer the mixture to a bowl, cover it, and refrigerate for about 1 hour. This helps the flavours meld and the mixture firm up.
Once the mixture has chilled, take small portions and shape them into small balls or patties using your hands. The traditional shape is a small, round ball.
In a deep frying pan or pot, heat vegetable oil over medium-high heat.
Carefully place the shaped Ta'amia balls/patties into the hot oil. Fry them in batches, being cautious not to overcrowd the pan.
Fry until they turn golden brown and crispy on the outside, about 3–4 minutes per batch.
Use a slotted spoon to remove the Ta'amia from the oil and place them on a plate lined with paper towels to absorb any excess oil before serving.
