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Egyptian Cauliflower Fritters in Tomato Sauce

Ingredients

Preparation

  1. Step 1

    Wash, separate into florets, boil, dip in batter, and deep-fry a cauliflower, as directed in preceding recipe. Both the egg-and-flour and the batter methods are suitable.

    Step 2

    Prepare a tomato sauce in a large saucepan. Fry 2 garlic cloves in about 2 tablespoons oil until golden. Add 3–4 tablespoons tomato paste diluted in cup water, 3 tablespoons chopped parsley, and salt and black pepper to taste. Simmer for 10–15 minutes.

    Step 3

    Drain the deep-fried florets, and drop them into the tomato sauce. Simmer for about 25 minutes, until the cauliflower is very soft and the sauce is much reduced.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.
Reprinted with permission from The New Book of Middle Eastern Food, copyright © 2000 by Claudia Roden, published by Knopf. Buy the full book on Amazon or Bookshop.
TagsFritterEgyptianNorth AfricanAfricanCauliflowerVegetableStarterMainDinnerSimmerRamadanCookbooks
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