Monday, March 31, 2014

Winter moments 2013-2014

A couple of sweet moments that made this winter bearable!

Monday, March 24, 2014

Arabic Cauliflower and Meat

Here's a fantastic recipe! I'm always happy to find new recipes that include cauliflower since my use of this vegetable is very limited to a certain amount of recipes that I'm used to.  Also try the fried cauliflower recipe in my previous post here 

Arabic Cauliflower and Meat

2 tbsp olive oil
1 tbsp butter

2/3 lb ground beef

1/2 tsp Arabic 7 spice
Salt to season

1 large head of cauliflower (including the core parts)

Juice of 1/2 lemon

A pinch of cumin at the end (optional) 

Pickles (of your choice, preferably a vinegar variety of cucumber and pepper pickles opposed to a sweet bread and butter pickle) 

Wash and dry the cauliflower, remove the florets in 3 cm pieces, or as seen in the photo and set aside. Dice the stem parts into small cubes to cook uniformly.

Set aside.

Begin in a pan, heating the olive oil on medium high and add the meat.  Begin mashing and stirring until it is all fried up nicely and begins browning and sizzling.  Add salt to season and the 7 spice. 

When the meat is browned nicely add the cauliflower and stir it together allowing it to "stir fry" for a couple of seconds tossing the vegetables to coat.  Add a bit of liquid (2 tbsp?) and cover letting it simmer on low for about 20 minutes. Checking it after 10 minutes and adding another 2 tbsp of water if needed, just to prevent everything from sticking.

Check on it again and test the thickest part of the cauliflower stem using a small knife to makes sure they're tender.  Let it cook for another 8-10 minutes uncovered( without lid) for extra liquid to evaporate.  When it sizzles again from the oil remove from heat and add a dash of cumin (if desired) and a nice squeeze of lemon juice. Serve with a pickle on the side and some flatbread (pita)  I went with a cornichon pickle that is found in the middle eastern section of my local store. 


Another great recipe courtesy of my Syrian friend, and a Zucchini variation coming soon!

The first time I attempted this recipe I diced the cauliflower too small, it was still delicious but as you see it really disintegrates into the meat with the stirring and cooking process.

Thursday, March 6, 2014

Arabic fried Cauliflower

Arabic fried cauliflower 

Serves 4

2 heads of cauliflower (medium to large) 
2 tsp salt 

Oil for frying

1 cup yogurt
1 tbsp lemon juice
Dash of cumin 

1 tbsp mayo (optional) 

Fresh Pita for serving

Serve with : Cucumber, tomato and red onion salad lightly dressed with olive oil, lemon juice and seasoned with salt.

Cut the cauliflower florets off the stalk slowly keeping evenly sized pieces in tact.  Bring water to a boil and boil them for 10 minutes (add 2 tsp salt to water) 

Drain the cauliflower and set it aside until it cools a bit and is no longer watery. 

Heat oil for frying. Gently fry cauliflower pieces in batches to avoid over crowding turning them from time to time and remove when reddish/golden in colour. 

Set them on a paper towel and keep them from overcrowding (as not to get soggy) Salt lightly. 

Enjoy the florets with the dipping sauce of stuff inside pita and drizzle with sauce! 


Recipe courtesy of my good Syrian friend.