North Africa · Street food
Ta'ameya (Egyptian Fava Bean Falafel)
Crisp, emerald-green patties of crushed split fava beans, fresh herbs, and leek, coated in toasted sesame and fried to light, airy perfection.
The story
Eaten across Egypt from Alexandria to Aswan, Ta'ameya is the quintessential national street breakfast and a vital fasting staple for Coptic Christians during Lent. Unlike Levantine chickpea falafel, the use of soaked peeled split fava beans produces an extraordinarily tender, moist, and fluffy green crumb. The key technical secret lies in aerating the herb-bean puree aggressively right before frying to create a light texture without needing excessive raising agents.
Cook this next
Besarah (Herbed Split Fava Bean Puree)
A velvety emerald fava bean dip scented with fresh herbs and dried molokhia, crowned with dark, sweet fried onions.
Koshari (Egyptian Rice, Lentil, and Macaroni Bowl with Spiced Dakkah)
Egypt's ultimate street food layering lentils, rice, pasta, and chickpeas under spicy tomato sauce and crisp caramelized onions.
Koshari (Egyptian Rice, Lentil, and Macaroni Medley)
Egypt's iconic street bowl of spiced lentils, rice, pasta, and chickpeas drenched in cumin-garlic sauce and crowned with crispy fried onions.
Aish Baladi (Egyptian Bran-Crusted Flatbread)
The ancient Egyptian daily staple: a high-hydration, whole wheat pita baked on coarse wheat bran until puffed with a hollow steam pocket.