Thursday, May 14, 2009

Karnabeet is my good problem

If you google the Lebanese cauliflower dish karnabeet, my recipe comes up as the top listing. I'll save you the trouble, here it is.


Topic: Kebaba, Vegetarian Choices, Vegetables, Vegetable Sides, Vegetable Appetizers
Main Index


1 cup cauliflower, cut and blanched
Extra virgin oil
2 tablespoons tahini
1-1/2 ounces water
1/2 teaspoon pureed garlic
1-1/2 ounces lemon juice
Kosher salt to taste
Fresh ground pepper to taste
Sumac (optional)
Chopped Parsley (optional)

Sauté blanched cauliflower in olive oil over medium low heat; stirring occasionally until cauliflower is golden brown on all sides (slightly crispy on all sides is best).
Turn heat down. Add garlic, salt, pepper, tahini, lemon and water to cauliflower.
Stir together with a spoon and let simmer for 10-15 seconds.
Serve on a plate or shallow dish. Garnish with sumac and parsley.


nacho_supreme said...

Seriously? That's it? I'm making this TONIGHT.

highdesertsultan said...

cook it slowly after you brown it up and make sure you par boil and dry the cauliflower first, or else it will be too crunchy.

DADAH said...


Karoumy said...

i like to serve the sauce on the side.

Anonymous said...

Thanks for posting this recipe. We ate it at Kebaba and loved it; now we can have it at home if I can find sumac.