Arnabeet mekli w’ tarator: Fried cauliflower and rustic tarator
“Mum’s tarator has a large handful of finely chopped parsley tossed through it, which gives it a freshness and a rustic texture that works so well against the fried cauliflower. Although traditionally the tarator is served in a small bowl beside the cauliflower; we like to drizzle it all over the pile of golden fried florets and scatter with a generous pinch of Aleppo pepper for an extra smoky crunch.” - Karima Hazim Chatila & Siline Tabbouch
2 large heads of cauliflower
neutral oil, for frying (your choice)
For the rustic tarator
1 large garlic clove
sea salt, to taste
4 heaped tbsp tahini
juice of 1 lemon
½ bunch of parsley
Aleppo pepper, to garnish
fresh Lebanese bread, to serve
Note: This recipe is part of a broader feast in Sofra that’s designed to serve about ten.
Wash the cauliflower heads and trim the florets, keeping their stems attached. Place the florets in a pot of water seasoned with salt and bring to the boil. Boil for 5 minutes, then drain and set aside.
Fill a frying pan (skillet) or wok with any neutral oil, and bring to a high heat before reducing slightly. Add a handful of cauliflower florets, being mindful not to overcrowd the pan and turning them continuously as they cook. Fry until the cauliflower is a rich golden brown. Remove from the oil and place on a plate covered with paper towels to remove excess oil. Repeat with the remaining cauliflower.
To make the tarator, crush the garlic with salt in a small bowl. Add the tahini, being mindful to scoop from the bottom of the jar to ensure you are not just using the oil at the top. Begin to break in the tahini with the garlic, adding the lemon juice to avoid it from curdling and stiffening. You can also add water and use a whisk to reach a desired consistency. Prepare the parsley by washing well and removing the stems, then finely chopping the leaves. Add the parsley and combine.
Place the fried cauliflower on a flat plate and drizzle the tarator all over. Garnish with Aleppo pepper and serve with fresh Lebanese bread.
This is an edited extract from Sofra by Karima Hazim Chatila & Siline Tabbouch, RRP $50. Published by Hardie Grant Books. 📷 Luisa Brimble