Saturday, August 12, 2006
ta` amiyya
These spheres, made from ground Cicer arietinum, and Lens culinaris are a favorite in a subregion of Africa-Eurasia, especially, Bilad al-Sham, and Máṣr. They are also known as طعمية ta`amiyya. Cuminum cyminum, Coriandrum sativum, and Petroselinum crispum among others are used to flavor the spheres. We cooked them on a Polytetrafluoroethylene coated metallic plate heated to a sufficient temperature, as opposed to their submersion into lipophilic liquids. This worked to great effect, the end product was more than satisfactory. To serve, Sesamum indicum paste is a welcome addition, along with Solanum lycopersicum, Cucumis sativus, and possibly Lactuca sativa.
# posted by Animal Connection of Texas @ 9:03 AM 
