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Fried cauliflower with parmesan wafers and tahini yoghurt

Lebanon's dish of fried cauliflower - zahra maqlia - gets a contemporary twist from chef Greg Malouf.
Fried cauliflower with parmesan wafers and tahini yoghurtBen Dearnley
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“Parmesan crisps add intrigue to this traditional dish,” says Greg Malouf.

Ingredients

Parmesan wafers
Tahini yoghurt

Method

1.For wafers, preheat oven to 180°C. Combine ingredients in a bowl. Line a large oven tray with baking paper and sprinkle 2 tsp mixture at a time into 7cm rounds (using an egg ring or pastry cutter if available). Bake until light golden (8-10 minutes), cool briefly on tray (5 minutes), then transfer to a wire rack to cool completely. Makes 12. Wafers will keep in an airtight container for up to a week.
2.For tahini yoghurt, whisk tahini and yoghurt in a bowl until combined. Stir in garlic mixture and lemon juice, season with salt to taste and chill until needed.
3.Heat oil to 180°C and deep-fry cauliflower in batches until golden (3-5 minutes). Drain on paper towels and douse with lemon juice.
4.Spoon tahini yoghurt onto a plate, top with cauliflower, wafers and sesame seeds, season to taste and serve.

To dry-roast spices, cook in a dry pan, stirring over medium-high heat until fragrant. Cooking time varies.

Notes

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