top essay writing service uk
Fried Cauliflower with Tarator Sauce + DKS News

18 October 2010

Fried Cauliflower with Tarator Sauce + DKS News

Fried Cauliflower

The last few months have been extremely hectic. Thankfully I have been kept very busy with different projects and prospects although this has meant a little less time for blogging. Holiday season is nearing and I’m really looking forward to more recipe creations and new inspirations.  One thing that has also been on my mind is creating football friendly food, like these cauliflower fritters with tahini dressing. So, over the next couple of months you can expect to see more Lebanese inspired nibbles that are perfect for “Monday Night Football” as well as typical holiday fare with a twist.

I want to thank all that have already submitted their recipe creations for the Taste Lebanon Monthly Mingle that I am hosting for Meeta of WFLH this month. Some of  you have been super busy and have asked if you could submit your creations a little past the deadline so we thought we would just extend the deadline a few more days. The new deadline to submit your entries has been extended till October 22nd. For more information on participating follow this link.


I am honored and thrilled to have seen a “Portrait” of DKS featured in L’orient- Le Jour -the leading French-language daily newspaper in Lebanon . For more info follow the link. I want to take this opportunity to welcome all new readers and subscribers. I wish you happy eating.

If you’re looking to experience Lebanon and taste local specialties then why not join me on the upcoming Taste Lebanon culinary tour I’ll be leading in April. For more info follow this link.

Also, I recently had the honor of  being the guest chef at Tawlet, Souk el Tayeb which is a wonderful coop/resto in Beirut that has been receiving a lot of great buzz in the local and international media recently. Tawlet is a fabulous space that allows different producers and cooks from across Lebanon to prepare and share their specialties, forgotten dishes and tabkhat (home-style meals) like mom & teta (nan) used to make. Some of the things I served up; arak spiked tomato soup, shankleesh bread, freekeh salad and orange blossom and pistachio chocolate truffles. Here’s the day in pictures.

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.


(No Ratings Yet)

26 thoughts on “Fried Cauliflower with Tarator Sauce + DKS News

      1. Beth,
        you are right ; it is still a healthy fried dish.
        A ctually my son loves eating this dishes but does not care much about Tahini.and he is SOOOO SLIM…as you said it is about moderation .

  1. wow, I popped in to see the recipe but see you have been very busy, Congrats on being featured in L’orient le jour, I have read about souk El-Tayeb and it is wonderful that you had a chance to be a guest chef there.
    As for tarator, had lots of it in Bulgaria and loved it (although there it was served as a soup, very refreshing). Now I am off to see what this mingle is all about ….

  2. Hoping to finalise our flights/ booking for the April tour with you as soon as you’re free… can’t WAIT to experience Lebanon with you!

    Congrats on your well-deserved success – may there be plenty more to follow!

  3. Congratlations on the many success!!!!! The picture is an elation to the eye. I cannot wait to try it in my kitchen. I want to introduce myself. I am new to the blog writing world, though have been reading blogs for a long time. My blog is Your comments and suggestions will be of immense value to this blog which is in infancy.

    1. Thanks very much Veena 🙂 Welcome to food blogging it is a wonderful world 🙂 Perhaps you may want to join us for Food Blogger Connect in August!

  4. CONGRATULATIONS for being featured and being the guest chef!! woohoo!! what an honour!!! much deserved Beth! :)))

    And, so glad you guys extended the deadline for the MM 🙂

  5. Yum – that cauliflower looks great – and I don’t normally like cauliflower! May even be tempted to give it a go! 🙂 Congratulations on all your success – much deserved!

  6. Congratulations on your success. The cauliflower looks fantastic.

    I’d love for you to submit one of your beautiful photos, and a link to your post, to my new vegetarian food photo gallery showcasing beautiful and flavorful vegetarian food.

  7. Tarator sauce is under-appreciated and under-used, I feel. So easy and delicious. And if I’m going to have a deep-fried vegetable, please let it be cauliflower!

    Cheers and congratulations to you,


  8. Oh, I absolutely love this recipe. I love cauliflower and I am always searching a new way of preparing it. BTw, On thursday I’m back to register on the trip for next year. so excited already. Congratulations on all the success you have been enjoying. you blog is beautiful, and you know that I find you the most wonderful girl. Young, terribly talented..I’m a big fan. Now, let’s get this cauliflower on the go.

Leave a Reply

Your email address will not be published. Required fields are marked *