Luxor4u

Can anyone tell me the Egyptian Recipe for Cauliflower? Most Egyptians seem to fry it in a batter and add a herb to it, not sure how its done though. Thanks

Gosh! It's been years since I had that!!!

We had two ways to do it

1) parboil cauliflower, drain well, dip into seasoned thin batter mix - sometimes with any herbs you like.

2) Drop raw cauliflower into seasoned thick batter mix and cook for longer.
The batter must be thicker to allow for the longer cooking time - if it's too thin it will go black before the cauliflower is done. More like tempura and a bit crunchy - but not all Egyptians like it.

Hope you know how to make batter - because I just dump things willy nilly into mine and hope for the best!

This is how I make cauliflower batter and the recipe is from my MIL

2-3 eggs
1/2 glass flour
1/2 glass water
1 teaspoon salt (or to your taste)
1 teaspoon cumin
1 teaspoon coriander
1/4 teaspoon dried chili
10 crushed garlic cloves
fresh dill
fresh coriander (and/or parsley)

If you don't like the taste of fresh coriander then use parsley. Sometimes we put both but I just love fresh coriander.
I am bit like Goddess and I do not really use exact measurements and will add some flour or water depending how thick batter I want.
If you make more batter than you need you can keep it (in fridge) for next day and use it to make really nice onion rings or even use it to coat and fry some boiled and sliced potato.

Thank you for the recipes, using the leftover batter on potatoes sounds very tasty!!

This is making me hungry!
Seriously, I have heard that there is a national flour shortage at the moment so it might be getting difficult to buy