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Arnabeet Mekli
Lebanese Fried Cauliflower with Tahini
A classic Lebanese mezze dish featuring crispy, golden-brown fried cauliflower florets drizzled with a tangy tahini-lemon sauce. Simple, satisfying, and perfect for sharing.
๐ง ์ฌ๋ฃ
- 1 medium head Cauliflower
- 4-6 cups Vegetable oil or other high-smoke point oil for frying(Enough to submerge cauliflower florets, e.g., canola, sunflower, or peanut oil.)
- 100 ml Tahini(Good quality, well-stirred tahini.)
- 2 tbsp Fresh lemon juice(Adjust to taste.)
- 2-4 tbsp Water(To thin the tahini sauce.)
- 1 clove Garlic(For added flavor in the tahini sauce.)
- to taste Salt
- 2 tbsp Fresh parsley
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the cauliflower: Wash the cauliflower head thoroughly. Trim away the leaves and thick stem. Break the cauliflower into bite-sized florets, ensuring they are relatively uniform in size for even cooking. Pat the florets completely dry with paper towels; excess moisture can cause splattering in hot oil.
โฑ๏ธ 10 minutes - 2
Prepare the tahini sauce: In a medium bowl, whisk together the tahini, fresh lemon juice, and minced garlic (if using). Gradually whisk in the water, 1 tablespoon at a time, until the sauce reaches a smooth, pourable consistency, similar to heavy cream. Season with salt to taste. Set aside.
โฑ๏ธ 5 minutes - 3
Heat the oil: Pour the frying oil into a deep, heavy-bottomed pot or Dutch oven to a depth of at least 3 inches. Heat the oil over medium-high heat until it reaches 180ยฐC (350ยฐF). Use a thermometer to ensure accuracy. If you don't have a thermometer, a small piece of bread dropped in should sizzle vigorously and turn golden brown in about 30 seconds.
โฑ๏ธ 10 minutes - 4
Fry the cauliflower: Carefully add the dried cauliflower florets to the hot oil in batches, being careful not to overcrowd the pot. Overcrowding will lower the oil temperature and result in soggy cauliflower. Fry for 5-8 minutes, turning occasionally, until the florets are deeply golden brown and tender when pierced with a fork. They should be crispy on the outside.
โฑ๏ธ 15-20 minutes (total for batches) - 5
Drain and season: Using a slotted spoon or spider strainer, remove the fried cauliflower from the oil and place it on a wire rack set over a baking sheet or on paper towels to drain excess oil. Immediately sprinkle with a little salt while still warm.
โฑ๏ธ 2 minutes per batch - 6
Serve: Arrange the hot, crispy cauliflower on a serving platter. Drizzle generously with the prepared tahini sauce. Garnish with chopped fresh parsley, if desired. Serve immediately while hot and crispy.
โฑ๏ธ 1 minute
๐ก ์ ๋ฌธ๊ฐ ํ
- โEnsure cauliflower is very dry before frying to prevent oil splattering and achieve maximum crispiness.
- โDo not overcrowd the frying pot; fry in batches for best results.
- โThe tahini sauce can be made ahead and stored in the refrigerator; whisk again before serving if it separates.
- โFor extra flavor, consider adding a pinch of cumin to the tahini sauce.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- For a battered version, toss the dry florets in a light batter (e.g., flour, cornstarch, water, salt, pepper) before frying.
- Serve with a side of garlic sauce (toum) or a spicy chili sauce.
- Add a pinch of sumac to the tahini sauce for a brighter, lemony flavor.