Palestinian M’shat Zahra (مْشاط زهرة) is a beloved traditional dish made with tender cauliflower florets coated in a flavorful herb and spice batter, then shallow-fried until beautifully golden and crispy on the outside.Seasoned with garlic, onion, parsley, dried mint, and warm spices, every bite is full of comforting, homemade flavor. Finished with a sprinkle of tangy sumac and served alongside a creamy garlic, lemon, and tahini yogurt sauce, it’s a delicious Palestinian classic enjoyed as an appetizer, side dish, or part of a traditional spread.
Ingredients
Cauliflower fritters
- 2 medium heads cauliflower (about 3½ lb offlorets)
- 3 cloves garlic, minced
- ½ medium onion, finely chopped (about ¾ cup)
- 4 tbsp finely chopped parsley
- 3 eggs
- 1 cup all-purpose flour, plus 2 tbsp as needed
- ¾ cup water
- 1½ tsp salt
- ½ tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp ground cinnamon
- ¼ tsp ground black pepper
- 1 tsp dried mint
- ½ tsp garlic powder
- ½ tsp onion powder
- Sunflower oil for shallow frying (about 1½ cups)
- Sumac for garnish
Garlic tahini yogurt sauce
- 2 cloves garlic, minced
- 1 tbsp tahini
- 3 tbsp Greek yogurt
- ¼ cup lemon juice
- Salt to taste
Instructions
1. Cook the cauliflower: Separate the cauliflower into florets, cutting any large pieces in half. Place in a large pot, cover with water, and boil for about 20 minutes, until tender but still firm.
2. Drain and cool: Drain the cauliflower in a colander and let it cool completely.
3. Make the batter: In a large bowl, combine the garlic, salt, cumin, coriander, cinnamon, black pepper, garlic powder, and onion powder. Add the eggs and whisk well.
4. Add the flour and water: Gradually add the flour and water, alternating between the two while whisking until smooth. Stir in the parsley, chopped onion, and dried mint. The batter should be slightly thinner than cake batter. Let it rest for 20 minutes.
5. Adjust the consistency: If the batter is too thin, add the extra 2 tablespoons of flour. The amount needed may vary depending on the eggs and other ingredients.
6. Prepare the cauliflower: Gently squeeze each cooled floret between your palms to flatten it slightly and remove excess water. Be careful not to crush it.
7. Coat the florets: Heat the sunflower oil in a frying pan over medium heat. Dip each floret into thebatter,turning to coat completely. Lift it with a large fork andlet the excess batter drip off.
8. Fry until golden: Carefully place the batteredflorets into the hot oil. Fry on both sides until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
9. Make the sauce: Whisk together the garlic, tahini, Greek yogurt, and lemon juice until smooth. Season with salt to taste.
10. Serve: Sprinkle the cauliflower fritters with sumac and serve warm with the garlic tahini yogurt sauce.
Enjoy these crispy, flavorful cauliflower fritters! ❤️