Zahra Mekhla Roasted Cauliflower Middle Eastern Food

EM SHAAT (MIDDLE EASTERN CAULIFLOWER FRITTERS)

Steps:

• Boil cauliflower until tender but not mushy.
• Once cauliflower is done drain, put in a large bowl.
• Separate the floret, keep it somewhat chunky. So cut it into half or fourths.
• Meanwhile chop garlic and hot pepper together in a mortar or food processor well.
• Add hot pepper,garlic,chopped parsley,1 beaten egg,flour,milk, and salt to taste.
• Batter should be thin, a tiny bit thinner than pancake batter.
• If batter is too thick, add a bit water. If batter is too thin, add more flour.
• Mix well together with a spoon.
• Meanwhile let oil get hot enough to fry.
• You can make the fritters large or small.
• Add mixture to oil with a tablespoon.
• Two tablespoon full of mixture will make a large fritter.
• Let fry until golden.
• Squeeze lemon on top (optional).
• Enjoy!

SHAWRBAT 'ADAS MAA BANADOURA (LENTIL AND TOMATO SOUP)

Steps:

• Place lentils and water in a saucepan and bring to boil. Cover and cook over medium heat for 25 minutes.
• In the meantime, in a frying pan, heat oil and sauté onions and garlic until they turn golden brown. Stir in remaining ingredients, except lemon juice, and sauté for another 5 minutes.
• Stir the frying pan contents into the lentils and bring to boil. Cover and cook over low heat for 20 minutes or until rice and lentils are well-cooked. Stir in lemon juice and serve hot.

BAKED CAULIFLOWER

Steps:

• In a large skillet, saute onion and garlic in 2 tablespoons butter and oil until onion is tender.
• Add the cauliflower, salt, pepper, and saute for 2 minutes.
• Transfer to a greased 1-qt. baking dish.
• Melt remaining butter and toss with bread crumbs.
• Sprinkle over cauliflower mixture.
• Cover and bake at 350° for 15 minutes.
• Uncover and bake for 10 minutes or until heated through.
• Sprinkle with cheese and bake 3-5 minutes longer or until cheese is melted.

MAKLOUBEH - CAULIFLOWER

Steps:

• Saute onion and meat together in butter.
• Add salt and spices. Add broth or water and cover. Let meat simmer over moderate heat until tender.
• Break cauliflower into medium size florets. Sprinkle with salt. Fry in deep, hot oil until dark brown, the darker the better. When it looks almost burnt to me, I know its right. Drain on paper towels.
• Add cauliflower on top of meat. Add uncooked rice on top of cauliflower. Make sure that all are covered by broth. Add more if necessary to cover.
• Bring to a boil and reduce heat. Simmer for 40 minutes, or until rice is tender and broth/water is absorbed.
• Traditionally, this dish is allowed to cool for 30 minutes and then the pot is turned upside down in a large platter. It is then garnished with pine nuts and served with plain yogurt. I just dish it from the pot because my family can't wait 30 minutes now that the whole house smells so yummy.