Another dish from the Middle East that you’re probably not familiar with, a favorite stew during the cold months. A specialty of the Levant region, each household has its own way of making it. This is my way 😊
Ingredients
- 3-3 1/2 lb. Cauliflower
- 1 lb. Meat chunks ( beef or lamb )
- 1 small onion fine dice
- 10-15 cloves garlic peeled and roughly chopped
- 1 bunch cilantro Roy chopped
- Olive oil
- Vegetable oil for frying
- 5 cups water
- Spices: 2 bay leaves, 1 tsp. 7 spices, 1/2 tsp. Cinnamon, 1/2 tsp. Black pepper, cumin and salt to taste
Instructions
- Cut the cauliflower into florets and if there any large one cut in half.
- Soak the cauliflower florets in boiling water for 30 minutes then drain and pat dry.
- In an 8 quart pot add enough olive oil to cover the bottom of the pot, add the onions and a sprinkle of salt and sauté until soft, add 1 pound of meat chunks and brown on all sides add the spices except for the cumin give it a good stir cover with water, bring to a boil and cover the pot let cook on low until the meat is tender about 2 hours.
- In the meantime start frying the cauliflower in deep oil until golden, fry in batches place on paper towel to absorb the excess oil.
- Once the meat is cooked the broth will be reduced, adjust the salt add the cauliflower and extra water 1-2 cups depending on how much sauce you like.
- Cover and let cook for another 5 minutes, fry 10-15 cloves of garlic and cumin (to taste) in 1 tbs. Olive oil until golden add the cilantro and flash fry enough to wilt we call this the (tashe).
- Add the (tashe) to the cauliflower stew let cook together. Serve next to basmati rice.
Notes
- I’ve tried roasting the cauliflower in the oven to cut down on the oil, it’s just not the same the cauliflower stays tough and you can’t get that gorgeous color.