LEBANESE FRIED CAULIFLOWER FLORETS – ARNABEET MEKLI

Cauliflower or Arnabeet Mekli is hard to resist, it is a stunning side dish, or starter, or even a full lunch meal, especially with a basket of Lebanese pita bread and the garlicky tahini sauce!!

INGREDIENTS

1 large head of Cauliflower, cut into small florets

1 tsp. Salt

3 cups Vegetable Oil

INGREDIENTS FOR TAHINI SAUCE

1 cup Tahini

3/4 cup Lukewarm Water

2 Cloves of Garlic

1/4 cup Fresh Squeezed Lemon Juice

Salt to taste

METHOD

Cut the cauliflower into small florets, wash and place in a cooking pan filled with water, add salt, bring to a boil and cook for about 10 minutes.

Drain and let cool.

Prepare a deep-frying pan, heat the oil, and place the florets in the hot oil making sure the florets are not placed crowded in the pan. Keep turning the florets until they are browned on all sides. Transfer the browned florets to a plate, lined with a paper towel to absorb excess oil. Continue with the remaining florets.

MAKING THE TAHINI SAUCE - TARATOUR

In a bowl, crush the garlic, add salt, tahini and gradually add the lemon. Stir together well until it becomes a soft creamy consistency.