Crispy Fried Egyptian Cauliflower

2015-03-14 20.20.27


  • 2 heads of cauliflower
  • 1 cup of flour
  • 1 tablespoon of salt,
  • 1 tablespoon of cumin
  • 1/2 teaspoon of black pepper
  • 1 clove of grinded up garlic
  • ½ cup of cold water
  • canola oil ( enough to deep fry the cauliflower)
  • breadcrumbs


1. Separate the cauliflower into big chunks with a knife.

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2. Put the cauliflower in a pot with enough water to cover it, 1 teaspoon of cumin and 1 teaspoon of salt and bring to a boil. Boil until the cauliflower is soft but not mushy on medium heat.

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This is how it looks like when you first put it in the water. The color is opaquely white.

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This is how it will look like after it has boiled. Notice that it is a bit translucent and not as bright a white.

3. Next prepare the frying batter. For the batter mix 1 cup of flour, 1 spoon of salt, 1 spoon of cumin, 1/2 teaspoon of black pepper, and 1 clove of grinded up garlic. Add in ½ cup of cold water and stir the mixture with a fork until it becomes a batter.

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This is how the batter will look after you have mixed all of the ingredients together.

4. Remove the cauliflower from the pot and put into a colander and drain the water from it. Afterwards lay them put out on a flat surface.

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5. Lightly sprinkle the cauliflower with salt and pepper.

2015-03-14 19.41.196. Then take the cauliflower, dip it into the batter, and roll it in the batter until the surface of the cauliflower is completely covered.

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Make sure the batter is covering all of the cracks and crevices.

7. Get a shallow plate and fill it with breadcrumbs. After that roll the battered cauliflower into the bread crumbs.

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Make sure to cover both sides with the bread crumbs and press them on a bit with your fingers so they stick to the batter and do not fall off.

8. Get a large deep pot that is safe to fry in. Pour in enough canola oil so that your cauliflower will be completely submerged in it.  Turn on the heat to high and wait until the oil is at a rolling boil. It is important that your ol is very hot so that the  cauliflower will cook thoroughly.

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This oil is not hot enough.

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This oil is the right temperature.

9. Once the oil is hot, drop in the cauliflower a few large pieces at a time. Let the cauliflower fry until it is golden brown.

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This is how it looks right after you drop all of the cauliflower in.

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This is how it will look when it is about halfway done. See it is starting to turn golden brown.

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Now you can tell they are done because they are a golden brown color.

10. Once the cauliflower is golden brown, take out of the pot using a ladle so you won’t break it with a fork, and so you wont scoop up excess oil. Then set it onto a paper towel to drain the oil and cool off for a minute.

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11. You are done now! That’s all there is to it! Serve immediately while it is still hot with toasted pita bread, tahini sauce, and a pinch chili powder for an added kick if you want.

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2015-03-14 20.20.27


Egyptian Red Lentil Soup: Yatz

Hello all! I have decided to mix things up and share with you all a dish from my culture. If you don’t know it already I happen to be Egyptian. One of my favorite foods when it is cold or rainy out is Egyptian Red Lentil Soup, or “Yatz” in Arabic.


I recently made this dish for a dinner party where All three of my guests were strict vegetarians. It was a big hit with them. They devoured every last drop of the huge pot I made in this post in just one sitting. So I thought that if these three non-Egyptian friends of mine were so enamored with this soup, that it might be best to spread the love even further and share it with all of you as well!

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  • 3 roma tomatoes
  • 2 thick carrots
  • 2 white onions
  • 2 tablespoons butter
  • 1/2 teaspoon Cumin
  • 3/4 teaspoon Salt
  • a pinch of Pepper
  • a pinch of chili powder
  • 5 cups water (not pictured)
  • 1 cup red lentils
  • 1 clove of Garlic ( mine in that picture has been pureed)
  • 3 Tablespoons of Olive Oil

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You will also need: 

  • a large pot
  • a blender

Cooking Directions:

2015-03-11 13.27.381) Wash, peel , cut all the vegetables, and drain.

2) Put the lentils in a colander and fully rinse off. Wash the lentils multiple times until the water is no longer cloudy.

This is still cloudy. You need to continue to rinse the lentils until the water  is clear.

This is still cloudy. You need to continue to rinse the lentils until the water is clear.

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If you can see on the right that the water is clear. After I rinsed it I drained the water and left it in a strainer for a few minutes until the water dripped off.

3) Go to the huge pot that you will use on the stove. Turn the heat on to medium.Add in the spoons of oil first. Then add in the butter and wait until it completely melts and stir them together.

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2015-03-11 13.34.524) Heat the oil until you can feel the heat it gives off when you put your hand above the pot. Then add in the chopped onions and sautee until the edges on the onions are golden.

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2015-03-11 13.45.245) Add in the lentils, 5 cups of water, and the rest of the chopped vegetables. Stir the pot so that everything is evenly distributed throughout the pot.

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2015-03-11 13.46.512015-03-11 13.47.276) Add in all of the spices and garlic and stir the pot again.

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2015-03-11 13.48.397) As soon as the mixture boils , set the the heat to “low”.

8) Stir the mixture again to ensure that it doesn’t stick to the bottom of the pan.

9) Let the soup stay on the heat for 15 more minutes stirring constantly so it doesn’t stick to the bottom or burn. You will know that it is done when you can pierce the carrots with a fork and they are soft. If after 15 minutes the carrots are not soft, then wait until they are done before you proceed to the next step.

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After awhile on the heat the water will get cloudy and the color will dull.

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This is how it will look after 15 minutes.

10) Once the carrots are done, turn off the heat, and put the soup in the blender. You want to do this while the soup is still hot so it will blend smoothly. Turn the blender on high and leave it on until the soup is blended smooth. During this step you can adjust the soup to make it thinner if you like by adding in some more water.Once it is smooth, pour it back into the pan, and bring it to a boil again if you added more water into it. If you did not add water into then it is ready to eat!

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See it became a liquid soup!

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It’s done!

11) Serve with lemon, vinegar, onions, pepper, salt, and toasted pita bread.


12) You may store the leftovers in the refrigerator for up to a week. Or you may freeze it and it will keep for a few months. To reheat, you can heat up in microwave or on the stove. You also may add more  water to better regulate the thickness of the soup as it gets older. Enjoy!

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