Skip to main content

Featured Post

My cookbook: "Tehran to New York"

On the Norouz day of 2020 spring, I finally published my book. The manuscript is titled: "Tehran to New York: A culinary bridge between Persian and Western cultures" and aims at presenting a unique blend of classic and contemporary Persian recipes, as well as samples of Western-style cuisine, offered in a Persian context. It is important to build bridges between cultures, and not walls. This book aims at constructing a bridge between the Persian and Western cultures. The book may be ordered here:  

Mshat; Palestinian cauliflower fritter

The author first encountered Mshat in a Jewish bakery in New York City. Waiting on the line, I was amazed by the thick cauliflower fritter with the golden brown crust, similar to that of the beloved Persian cutlet. As a cauliflower enthusiast, there was no option but ordering the meal. The fritter did not disappoint and therefore decisions were made to develop my own recipe for the Palestinian classic. 
The golden flavor profile of "Cauliflower +Curry+Tarragon" is one the author's most favorite food combinations. The recipe was, therefore, built around such flavor profile, with efforts made to preserve the authenticity of the dish. Though never tried by the author, I believe gram flour can be used and substituted with the all-purpose flour in the recipe for more flavor. The application of milk powder is to add more nutritional value to the dish, especially for those with meat-less diets. It might be substituted with regular flour if the reader is not delighted by the idea.           

Browned cauliflower (recipe follows) 
10.58 Ounces (~300 gr or 6 medium) eggs
2 TBSP milk powder
1 TBSP dried tarragon
1 TBSP mild curry powder
1 TBSP granulated onion
1 TSP granulated garlic
½ TSP salt
1 TSP baking powder
1 Ounce (~28 gr or 1 very loosely packed) parsley, finely chopped
2.65 Ounces (~75 gr or ¾ cup) all-purpose flour

Browned cauliflower: 
1.1 Pounds (~500 gr) cauliflower florets
½ TSP salt
1 TSP white vinegar
1 TBSP vegetable oil

To make the browned cauliflower, spread the florets on the bottom of a large pan in a single layer. Add the salt, vinegar, oil, and enough water to barely cover the surface. Cook, uncovered, on medium heat until all the moisture is evaporated. Brown the florets in the oil, a minute per side. Set aside and let cool. In the meantime, whisk the eggs and add the rest of the ingredients. The resulting batter should be thick, as it will act as the glue that binds the florets.
Mix the florets in the batter.
 The oil temperature should not be very high (~350 ish). Therefore, set the pot of oil medium heat and wait until the oil is hot enough for frying. Spoon in the batter (one full spoon per fritter), making sure you get enough of the florets at each spoon. Fry for a minute per side.
If the oil is hotter than what was recommended above, the center of fritters might remain runny; as seen above. While some (including the noble author) might find this custard enjoyable and sauce-like, others can avoid it by lowering the cooking temperature as mentioned above.