Fried Cauliflower with Tarator Sauce + DKS News
Prep time
Total time
Arnabeet mekli or fried cauliflower is a common Lebanese dish. It is served with tarator or tahini sauce which is tahini paste diluted with water and flavoured with garlic (optional), lemon and salt to taste. It is simple and in our household always a quick yet delicious option on days when we are very busy. Tear off a piece of Arabic bread, wrap the fried cauliflower and dip into the tarator. Simple treasures.
Serves: Serves 6
  • 1 head of cauliflower
  • 100ml tahini
  • 2 cloves garlic, minced (optional)
  • 60ml water
  • 1-2 lemons, juiced ( more or less to taste)
  • About 1 tablespoon of finely chopped fresh parsley or herb of choice
  • salt and pepper to taste
  • vegetable oil for frying
  1. Whisk together the tahini, garlic, water, and lemon juice (adding little at a time to taste) together in a bowl until no lumps remain. Season to taste with salt and pepper, and set aside. You can sprinkle with the parsley or herbs or set aside for individual sprinkling.
  2. Cut the cauliflower into medium sized florets, wash and pat dry.
  3. Heat vegetable oil in a fryer to 375 degrees F (190 degrees C) and fry
  4. Fry small portions of the cauliflower florets in the hot oil until they turn golden brown. This should take about 6-8 minutes. Remove and place on a paper towel-lined plate and repeat with the remaining florets. Just make sure you are adding enough florets but not overcrowding.  Serve immediately with the tarator sauce and Arabic bread.
Recipe by Bethany Kehdy at