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Traditional Lebanese Arnabeet Mekli (Crispy Fried Cauliflower with Garlic Tarator Tahini Sauce)
The iconic star of Lebanese mezze tables: caramelized crispy golden-brown cauliflower florets seasoned with cumin, drizzled generously with creamy lemon-garlic tahini Tarator sauce and ruby pomegranate seeds.
Prep
15 min
Cook
15 min
Total
30 min
Ingredients
servings
4
- Head of cauliflower broken into small bite-sized florets700 g
- Pure sesame paste (tahini)80 g
- Freshly squeezed lemon juice45 ml
- Garlic cloves mashed with salt2 pc
- Ground cumin1 tsp
- Fresh pomegranate arils30 g
- Fresh parsley chopped15 g
- Vegetable or olive oil for frying80 ml
- Fine sea salt5 g
Preparation Steps
1
Whisk tahini with crushed garlic, lemon juice, salt, and 50-60 ml ice-cold water until transformed into a silky smooth, pale pourable sauce.
2
Heat oil in deep skillet over medium-high heat. Fry cauliflower florets in batches for 6-8 minutes until deeply caramelized brown and crispy. Drain on paper towels and toss immediately with ground cumin and salt.
3
Arrange warm cauliflower on a platter, drizzle generously with chilled Tarator tahini sauce, and scatter with fresh parsley and ruby pomegranate seeds.
Cooking Journal
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Nutrition Facts
per servingCalories
280
Protein
8.5g
Carbohydrates
18g
Fat
20.5g
Allergens
Sesame Seeds
*estimated values per serving
Provenance & Public Domain Audit
Source: Traditional Middle Eastern & North African Gastronomic Archives / Public Domain Cookbooks (Historic Culinary Archives & Public Domain Heritage Collections)
Legal status: Public Domain (Traditional Heritage / CC0-compatible) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
