Friday, December 13, 2013

Recipe: Arnabeet Mekleh

Arnabeet Mekleh- that's easy for you to say! Sounds like a Klingon war cry. Anyway, this odd sounding dish is simply Lebanese deep fried cauliflower with tahini sauce. It's quite sad that often the best way to make vegetables taste lush is to either deep fry them or put a load of cheese on top , almost defeats the purpose really! You may not have to use all the tahini sauce on top of the cauliflower- but the sauce as mentioned in the previous post is very versatile and can be used in lots of other dishes.

Arnabeet Mekleh (deep fried cauliflower with tahini sauce) (serves 4 as a side dish)
500ml sunflower oil
2 cauliflower, stem and leaves cut off and cut into florets.
Salt and pepper
Fresh coriander for garnish (optional)

Tahini sauce
2 cloves garlic, minced
100ml tahini
100ml water
90ml lemon juice
Salt and pepper to taste

1. Blend all the sauce ingredients together in a food processor and season to taste. Set aside.
2. Steam the cauliflower florets for 5 minutes. Meanwhile heat the oil in a deep pan (or deep fat fryer) on a very high heat. Remove the cauliflower from the steamer and put the cauliflower into the hot oil (carefully to avoid scalding!). Deep fry the cauliflower for about 4 minutes or until cauliflower is nicely browned.
3. Remove the cauliflower from the hot fat, and pat over with kitchen towel to soak up excess fat. Put cauliflower into a baking dish, season with a little salt and pepper, and pour over tahini sauce until cauliflower is well covered. Serve, garnished with coriander if desired.

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