Egyptian fried cauliflower, known locally as “arnabeet mekli,” is a cherished dish in Egyptian households. This recipe transforms the humble cauliflower into a delectable treat that is both crispy on the outside and tender on the inside. It’s often served as a side dish or mezze, making it a perfect addition to any meal.
Egyptian style fried cauliflower is loved for its flavor and texture. The addition of cumin and turmeric ensures the vegetable retains its light color while enhancing its taste. The batter provides a delightful crunch, while the cauliflower remains soft underneath. This dish is a testament to how simple ingredients can come together to create something extraordinary.
Ingredients
- 1 medium cauliflower, cut into medium-sized florets
- 1/4 cup milk
- 1 tbsp cumin
- Salt, to taste
- 3 large eggs (or 4 small eggs)
- 1 tbsp vinegar
- 1 cup milk (regular or evaporated)
- 1-2 cups flour
- 2 tbsp starch
- 1 tbsp cumin
- 1 tbsp coriander
- 1 tbsp garlic, minced
- 1 tsp baking powder
- 1 tsp black pepper
- 1/2 tsp turmeric
- 1/2 tsp chili pepper (optional)
- Fresh dill and coriander, chopped (optional)
- Vegetable oil, for frying
Preparation
- Put a pot of water on the stove and bring it to a boil. Add the milk, cumin, and salt to the boiling water.
- Add the cauliflower florets and boil for exactly 4 minutes from the moment the water resumes boiling.
- Remove the cauliflower and place it under cold water to halt the cooking process.
- In a bowl, mix the eggs, vinegar, and 1 cup of milk. Add the flour, starch, baking powder, cumin, coriander, black pepper, turmeric, and chili pepper (if using). Mix well until you achieve a smooth batter. If the batter is too thick, add a little more milk.
- Heat vegetable oil in a frying pan over medium heat.
- Dip each cauliflower floret into the batter, ensuring it is well-coated, then add it to the hot oil.
- Fry the florets until they are golden brown and crispy, turning occasionally to ensure even cooking on all sides.
- Remove the fried cauliflower with a slotted spoon and drain on kitchen paper to remove excess oil.
- Sprinkle with fresh dill and coriander before serving, if desired.
Did you know?
Egyptian style fried cauliflower, also known locally as “arnabeet mekli,” has been a staple in Mediterranean and Middle Eastern cuisines for centuries, celebrated not just for its taste but for its versatility in cooking. In Egypt, cauliflower is often paired with spices such as cumin and turmeric, which not only enhance its flavor but also have health benefits like anti-inflammatory properties.
Fried breaded cauliflower is more than just a snack; it’s often a go-to for vegetarians and is a delightful way for kids to eat their vegetables. The technique of blanching the cauliflower before frying ensures it remains light in color and cooks evenly.
Turmeric is key in this process, as it prevents the cauliflower from turning a dull color, ensuring a visually appealing dish.
For those wary of frying, another popular method is roasting the cauliflower, which can be done by laying the battered florets on a baking sheet and baking them until they are crispy. Whether you’re new to how to make these or a seasoned cook, Egyptian-style fried cauliflower is sure to impress with its rich flavors and delightful crunch. So go ahead, try this recipe and take a bite of Egyptian culinary tradition!
