Arnabeet Recipe

Name: Zatar Lebanese Tapas & Bars ARNABEET Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 medium cauliflower head; 1 cups all-purpose flour; 0.25 cups cornstarch; 0.75 cups water; 1 whole egg; 0.5 tsp baking powder; 1 tsp salt; 0.5 tsp black pepper; 0.5 tsp garlic powder; 4 cups vegetable oil (for frying); 3 tbs fresh lemon juice; 2 tbs extra-virgin olive oil; 0.5 cups fresh flat-leaf parsley; 0.5 tsp coarse salt (to taste); 0.25 tsp red pepper flakes; 1 tsp lemon zest (optional)

Inspired by Zatar Lebanese Tapas & Bar

Time45m

Serves4

fried cauliflower tossed in lemon juice & parsley

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Ingredients

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Cauliflower & batter

1 medium cauliflower head

1 cups 00 bread flour

1/4 cups Cornstarch

3/4 cups water

1 whole Egg

1/2 tsp Baking powder

1 tsp Celtic sea salt

1/2 tsp black pepper

1/2 tsp Watkins garlic powder

4 cups vegetable oil (for frying)

Toss / finishing dressing

3 tbs fresh lemon juice

2 tbs extra-virgin olive oil

1/2 cups fresh flat-leaf parsley

1/2 tsp coarse salt (to taste)

1/4 tsp Red pepper flakes

1 tsp lemon zest (optional)

Method

Cauliflower & batter

Prepare cauliflower

Remove outer leaves from the cauliflower and cut the head into bite-size florets (about 1 to 1.5 inches). Rinse and pat dry thoroughly. Dry florets ensure batter adheres and oil doesn't splatter.

Make batter

In a large bowl whisk together the flour, cornstarch, baking powder, salt, black pepper, and garlic powder. In a separate small bowl lightly beat the egg with the water. Pour the wet ingredients into the dry and whisk until a smooth, slightly thick batter forms — it should coat a spoon but still be pourable; adjust with up to 2 tbsp more water if too thick.

Heat oil

Pour the vegetable oil into a heavy-bottomed skillet or pot to a depth of about 1 to 1.5 inches (roughly 3-4 cups depending on pan). Heat over medium-high until oil reaches 350°F (175°C) or a small bit of batter sizzles and browns within 20–30 seconds when tested.

Coat cauliflower

Working in batches of 8–10 florets, dip each floret into the batter, allowing excess to drip off, then gently lower into the hot oil. Do not overcrowd the pan; maintain oil temperature between 325–350°F (use lower heat if it drops).

Fry

Fry each batch for 3–4 minutes, turning occasionally, until the batter is golden-brown and crisp and the cauliflower is tender when pierced with a fork. Remove with a slotted spoon to a wire rack set over a sheet pan or paper towel-lined plate to drain. Repeat until all florets are fried.

Toss / finishing dressing

Prepare dressing

While the last batch is frying, in a large mixing bowl combine the lemon juice, extra-virgin olive oil, lemon zest (if using), coarse salt, and red pepper flakes. Whisk briefly to emulsify.

Add parsley

Roughly chop the parsley leaves (discard thick stems) and add to the dressing, tossing to coat the herbs.

Toss cauliflower and serve

As soon as the fried cauliflower is drained but still hot, transfer it to the bowl with the dressing. Gently toss so each piece is coated with lemon-parsley mixture. Taste and adjust seasoning with extra salt or lemon if desired. Serve immediately so the cauliflower stays crisp.