Recipe for Karnabeet Makly (Deep-Fried Cauliflower)


1 large cauliflower; (2 to 2 1/2 lbs
1 teaspoon salt
1 oil or shortening; for deep
1 ; frying
1 taratoor sauce


Cut away the thick stem at the base of the cauliflower and remove the green leaves. Break the florets off the center core and cut the core into 1 inch cubes. Wash the florets and cubes under cold running water. In a 3 to 4 quart enameled or stainless steel saucepan, bring 1 quart of water and the salt to a boil over high heat. Drop in the cauliflower and cook briskly, uncovered, for 10 minutes, or until the pieces are tender but still somewhat resistant to the point of a small, sharp knife. Drain in a sieve or colander. In a heavy 10 to 12 inch skillet with a deep frying thermometer or in an electric skillet, heat 1 or 2 inches of the oil or shortening until it reaches a temperature of 375 degrees. Pat the cauliflower completely dry with paper towels, and a dozen or so pieces at a time, fry them in the hot oil for about 15 minutes, or until golden brown on all sides. As they brown, remove them with a slotted spoon and drain them on paper towels. They may be served hot or at room temperature. In either case, mound the cauliflower on a platter and spread the taratoor over it.

African American Indian Appetizers Australian Barbeque
Beef Bread British Cajun Creole Cakes
Canadian Candy Casseroles Chiken Chinese
Cookies Desserts Drinks Dutch Eastern European
Filipino Fish French German Greek
Holiday Indian Irish Italian Japanese
Jewish Korean Lamb Low fat Mexican
Misc Unsorted Oriental Pakistani PanCakes Pasta
Pies Pork Russian Salads Sandwich
Sauces Seafood Soups South American Thai
Turkey Turkish Veal Vegetables Vegetarian
You need the BEST Dedicated or Virtual SERVER for LESS money? Just click here