Ta'meyya Salad: A Modern Twist on an Egyptian Classic

Chef Dina Hosny adds a contemporary flavour to a traditional Egyptian dish.

Ta'meyya Salad
by Chef Dina Hosny

A new take on the traditional ta‘meyya salad with some added zing from a creamy lemon chilli labneh.

Find out how it's made right here!

Raw Ta'meyya PattyRAWI Publishing

Preparing the Ta'meyya and the Salad Dressing

Tip:  Soaking the fava beans overnight or longer in cold water and changing the water at least twice makes the beans easier to cook.



400 g dried fava beans
3 large leeks (replace with onions if unavailable)
2 red onions
6 garlic cloves
1-2 bunches fresh coriander
1/2 bunch fresh parsley
2 tsp cumin
2 tsp dried coriander
2-3 tsp salt to taste

- Soak fava beans overnight or longer in cold water, changing the water twice.
- Drain and thoroughly dry the beans.
- Roughly chop the leeks, onions, garlic, and fresh coriander and parsley and add to the bowl of a food processor.
- Blend until smooth and no longer crumbly.
- Using the paddle attachment of a stand mixer, whip the mixture until fluffy, adding cumin, dried coriander, and salt. Store in the fridge up to two days. You may need to whip it again after refrigeration.
- Shape the ta‘meyya paste into patties using a 7–8 cm ring mould.
- Bake the patties in a 180°C oven for 20 minutes or fry in vegetable oil until a golden colour.

Preserved Lemon Chili Labneh

400g labneh
2 tsp tahini paste
1 small red chilli pepper (to taste)
1 preserved lemon
Zest from one lemon, grated
1 garlic clove, chopped
3-4 tbsp water as needed

- Mix labneh with tahini paste.
- Char chilli pepper over an open flame until the skin blisters for a smoky flavour.
- Split the pepper down the middle and scrape out the seeds. Chop the skin.
- Chop the preserved lemon, removing the pith.
- Mash the chilli pepper, preserved lime, garlic, and lemon zest into a chunky paste.
- Blend the chilli lime paste with the tahini labneh mixture.
- Add water as needed to adjust the consistency.

Coriander Oil

1 bunch coriander
2 cups neutral oil (canola or sunflower)

- Bring a saucepan of water to a rolling boil.
- Add the fresh coriander and stir for 20 seconds, remove.
- Shock the coriander in an ice bath for 2 minutes, remove.
- Dry the coriander very well by wringing it in a clean tea towel.
- Using a blender, mix the oil with the coriander until it turns green.
- Strain into a clean jar. Use a sieve for a darker oil or a cheesecloth for a very clear one.

Salad Preparation for Ta'meyya SaladRAWI Publishing

Making the Salad

Tip: For a dash of sophistication, use a vegetable peeler to shave the cucumber into long, thin strips. 


1 large cucumber
A handful of coloured cherry tomatoes
1 small eggplant, sliced

- Use a vegetable peeler to shave the cucumber into long, thin strips. Alternatively, chop into cubes.
- Quarter the tomatoes.
- Sprinkle thin slices of eggplant with salt, leave for 20 minutes, dry thoroughly, and fry in oil like chips.

To serve:
- Add a dollop of the prepared lemon chilli labneh to a dish and flatten it with the back of a spoon for a splatter effect.
- Place one ta‘meyya patty in the centre, add cucumber, tomatoes, and aubergine slices.
- Sprinkle with some drops of coriander oil.
- Garnish with a few sprigs of any fresh herb and some pickled onions.

Chef Dina Hosny Makes Ta'meyya Salad (2020)RAWI Publishing

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