Join Chef Sandra Makary on a Middle Eastern Adventure and discover recipes from all around the region. With her knowledge and expert tips, this masterclass will give you confidence in making Middle Eastern food.
In this episode of her masterclass series, Sandra makes Ta'ameya. Ta'ameya is often touted as the original falafel, and despite the origin of falafel being hotly debated, Egypt is most commonly considered the original birth place of this scrumptious vegan street food.
The Egyptian-style falafels are known for having a lighter, fluffier, and moister texture than other type of falafel because of a difference in some key ingredients! Watch this episode to uncover the secret to the perfect, original falafel.
About Chef Sandra Makary:
As the Egyptians say, ‘The baking smell in the house brings all the blessings along.’
Sandra Makary studied Pharmacy and then Nutrition, but found the most happiness and passion in the kitchen. Using her medical background along with the cooking techniques she studied at different culinary schools around the world (mainly le Cordon Blue and Monappetit Academy in Egypt) she began to develop healthy recipes, which one can happily enjoy without gaining the extra pounds.
Makary conducts cooking workshops at different Culinary Schools in Egypt and loves to share her recipes- in her Masterclass, that’s exactly what she’ll be doing!
Taameya
Ingredients
- 250g split dried broad fava beans soaked in cold water overnight
- 1 leek
- 4 spring onions
- 1 medium red onion
- 4 garlic cloves
- 1 cup fresh parsley, chopped
- 1 cup fresh coriander, chopped
- 2 tbsp dried powdered coriander
- Salt and pepper to taste
- 2 tbsp sesame seeds
- 1 tsp baking powder
