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Arnabeet Makli

Fried cauliflower is very popular in the Arab world. There are several ways of doing it.

Ingredients

Preparation

  1. Step 1

    Wash the cauliflower and separate into florets. Briefly poach in salted water until slightly tender. Drain and allow to dry well. Then deep-fry in about 1 inch of vegetable or olive oil till golden, and drain on paper towels. Alternatively, dip in one of the batter mixtures given for fried eggplants on page 290 and deep-fry until golden, turning over once. Another way is to roll the florets in beaten egg, and then in flour or breadcrumbs. Deep-fry in very hot oil until crisp and golden. Drain on paper towels.

    Step 2

    Serve hot or cold, with yogurt.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.
Reprinted with permission from The New Book of Middle Eastern Food, copyright © 2000 by Claudia Roden, published by Knopf. Buy the full book on Amazon or Bookshop.
TagsCauliflowerVegetableSideCookbooks
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