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.
- 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
- 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.
- Cut the cauliflower into medium sized florets, wash and pat dry.
- Heat vegetable oil in a fryer to 375 degrees F (190 degrees C) and fry
- 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.