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Ta'amia

A fried fava bean fritter made with garlic, onion, cilantro, spices, and lemon juice, served hot with pita, yogurt, tomato, and cucumber.

From the Recipes Wiki (Fandom) · 16 ingredients
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Why it works: Cumin and turmeric match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,698 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Ta'amia

Timeat least 15 minutes

Ingredients

Directions

Prepare the mixture

  1. Pound beans or blend until very smooth.

  2. Add all remaining ingredients except water, flour, sesame seeds, and oil. Mix well and let stand at least 15 minutes, preferably an hour.

Shape and fry

  1. After the mixture has rested, shape small amounts into round cakes about 2 inches in diameter and ¾ inch thick.

  2. If the cakes are not sticking together, add a little flour and water.

  3. Let the cakes rest another 15 minutes, then press a few sesame seeds onto the top of each.

  4. Heat oil in a pan and brown the ta'amia for a few minutes on each side until golden brown.

  5. Drain on absorbent paper and serve hot with pita bread, yogurt, and slices of tomato and cucumber.

Nutrition, whole recipe (rough)

786Calories
16 gProtein
30 gFat
115 gCarbs

Counts 12 of 15 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 12 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Sesame1 tbsp (14g)120
Olive Oil1 tbsp (14g)119
Onion1 medium (110g)44
Lemonjuice of 1 lemon (48ml)12
Turmeric1 tsp ground (3g)9
Cumin1 tsp ground (2.1g)8
Chili1 tsp (2.7g)8
Black Pepper1 tsp ground (2.3g)6
Garlic1 clove (3g)4
Cilantro1 tbsp chopped fresh (1g)1
Salt1 tsp (6g)0
Broad Beannot in our table0
Coriandernot in our table0
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Cumin + turmerictop 1% of all pairs
    Smell alikestrong
    Cooked together1,698 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Cumin + coriandertop 1% of all pairs
    Smell alikestrong
    Cooked together3,866 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Beans + cumintop 1% of all pairs
    Smell alikestrong
    Cooked together1,188 recipes

    Shared aroma: linalool (floral, citrus).

  4. Garlic + oniontop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  5. Garlic + cumintop 1% of all pairs
    Smell alikestrong
    Cooked together5,082 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

White broad beans
Form the main body of the fritters, giving them their dense, soft interior.
Baking powder
Releases gas in the hot oil, helping the fritters puff and stay light inside.
Onion
Adds moisture and sweetness that brown slightly as the fritters fry.
Lemon juice
Adds acidity that brightens the flavour and balances the spices.
Sesame seeds
Add a nutty aroma and toasted crunch to the golden surface.

The step that matters

Let the mixture rest before shaping. Resting lets the beans absorb moisture and the binding ingredients hydrate, so the cakes hold their shape in the oil instead of falling apart.

Swap the onion

How well each one fits the dish's main ingredients (beans, clove, garlic, cumin, coriander, pepper, turmeric):

  1. Spinachfits better
  2. Okrafits better
  3. Capsicumfits better
  4. Onionthe original

Fit is the average pairing score against beans, clove, garlic, cumin, coriander, pepper, turmeric. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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