1 large cauliflower
1 tsp salt
1 oil for deep fat frying
1 taratoor sauce
Directions
Cut away the thick stem at the base of the cauliflower
and remove the green leaves. Break the florets off
the center core and cut the core into 1" cubes. Wash
the florets and cubes under cold running water. In a 3
to 4 qt enameled or stainless steel saucepan, bring 1
qt of water and the salt to a boil over high heat.
Drop in the cauliflower and cook briskly, uncovered,
for 10 minutes, or until the pieces are tender but
still somewhat resistant to the point of a small,
sharp knife. Drain in a sieve or colander. In a heavy
10" to 12" skillet with a deep frying thermometer or
in an electric skillet, heat 1" or 2" of oil until it
reaches a temperature of 375F. Pat the cauliflower
completely dry with paper towels, and a dozen or so
pieces at a time, fry them in the hot oil for about 15
minutes, or until golden brown on all sides. As they
brown, remove them with a slotted spoon and drain them
on paper towels. They may be served hot or at room
temperature covered with taratoor.
Servings: 6 servings
Karnabeet Makly (Deep-Fried Cauliflower) Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
Experts have proved the existence of recipes back into the distant past, in fact as far as the ancient Egyptians, and possibly even further than that. In practice though, generally, these early cook books were just very simple hieroglyphic recipes for meal preparation.
Fascinatingly, the most ancient recipe discovered so far, according to food historians is a collection of stone tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated. As we move into The time of the roman empire 25BC a man called Apicius assembled a number of scripts showing how to cook the recipes prepared by wealthy Romans. In his publication, Apicius recounts how the meals were separated into hors d`oeuvre, main meal and desserts, a style of dining still practiced today. Additionally, he tells us how the chefs of Roman times were skilled in the use of a wide range of aromatic flavors, including some familiar names such as bay, fennel and parsley. As our culinary historical trip moves on a few more years there are two books which date from the 14th Century - a cookery book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Don`t be fooled by the titles though, these have no connection with the indian curry that is popular today, but rather descriptions of the types of food cooked for the upper classes of those days. In the fifteenth century, the Crusaders brought back many new spices and herbs from middle-east cuisine, such as coriander, parsley, and rosemary. These new culinary innovations prompted an explosion in recipe books, many of which still exist in academic collections. By the arrival of the 20th century, recipe publications were starting to become popular mostly due to higher levels of literacy, more free time and having more money to spend. |
We hope you enjoy this Karnabeet Makly (Deep Fried Cauliflower) recipe.
