Sudanese Tamia is very similar to falafel. They are a deep fried snack made with garbanzo beans and hence packed with proteins. They made exactly in the same way as falafel. When I was researching, I came across Noela Mogga, who is from South Sudan. She has quite a lot of recipes and for this I adapted her recipe. They came out great and tasty. The present condition there is not so great and there is a lot of tension and restlessness in Sudan. Food is something that comforts people, but now there are problems for the common people for food too. Hope this unrest condition and their economy improve. I read in many articles that they welcome anyone to their home and shower with yummy food from their home. Great people!
This month we are travelling to Sudan/South Sudan in our #EatTheWorld Challenge group. I felt their cuisine to be mild. They don't use many spices r seasonings. But they were very flavorful too. Also, their cuisine uses more meat mostly lamb and chicken, pork and alcohol are forbidden. They have great vegetable recipes too. Be sure to check cultureatz if you would like to join.
In addition to Tamia, we tried Gourassa. They were similar to pancakes or dosa. I came to know that they use chard and peanut butter to make a stew. I used the chard that were growing in my backyard and enjoyed the stew. Their red lentil curry, Addas, was very similar to our dal. In fact, We enjoyed a great lunch with Sudanese rice, Addas, Tamia, Chard-peanut butter stew, and beetroot salata. I wanted to try Ful Medames and Kisra (fermented jowar flatbread) too, but definitely try sometime soon.
Ingredients
Makes 14-18
Soaking time - 8hrs
Prep time - 10 minutes
Cook time - 20 minutes
Chickpeas - 1 cup, dried
Onion - 1/2 cup, chopped
Garlic - 2, chopped
Black pepper powder - 1/2 tsp
Cayenne - 1/4 tsp
Salt - 1.5 tsp
Dill - 3 plus 1 tbsp
Flour - 1 tbsp
Water - 1-2 tbsp, pus for soaking
Oil - 2 cups
Sesame seeds - 1 tbsp, toasted
Method
Soak the garbanzo beans overnight or for 8 hours. Wash and drain the water. Add the soaked garbanzos, salt, garlic, 2 tbsp dill, salt, 1 or 2 tbsp water, onion, cayenne, and black pepper powder to the food processor. Grind to a coarse mixture similar to falafel. Transfer to a bowl and add 1 tbsp dill, toasted sesame, and flour. Mix thoroughly.
Take about 1.5 to 2 tbsp of this mixture, roll into a ball and slightly flatten it. Heat oil in a heavy-bottomed pan on a medium flame. Fry the flattened tamia deep golden brown.
Serve immediately.
Check out all the wonderful Sudanese dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!
Palatable Pastime Best Easy Hummus
Magical Ingredients: Sudanese Tamia
A Day in the Life on the Farm: Sudanese Peanut Stew
Pandemonium Noshery: Kamounia - Sudanese Beef
Sneha’s Recipe: Gurasa - Sudanese Flatbread
Amy’s Cooking Adventures: Red Lentil Soup (Sudanese Addas)
Culinary Adventures with Camilla: Basbousa and Karkadé
Making Miracles: Sudanese Rice and Potato Goulash
Rebekah says
What a stunning meal you put together!!
Sneha's Recipe says
These are so addictive I wouldn't be able to stop at one!
A Day in the Life on the Farm says
I have never made falafel although my second daughter Nicole orders it whenever we go to a middle eastern restaurant. I'll have to surprise her with this tamia.
Camilla M. Mann says
These look delicious. I love falafel.
Margaret@Kitchen Frau says
Your tamia look so deliciously crispy on the outside and moist on the inside. I love falafel, so I know I'd love these, too. Can't wait to try them.
Amy says
The whole meal looks amazing!
Radha says
Thanks Sneha!
Radha says
I am sure she will love these. Thanks for stopping by Wendy!
Radha says
Thank you!
Radha says
Thank you, Amy!
Radha says
Thank you!
Radha says
Thank you Rebekah!
Sue Lau says
I would love these with tahini sauce. Perfect snack or inside a flatbread.