I found this recipe in a cookbook I bought recently while in Kurdistan (Iraq); the cookbook was in Arabic and featured the recipes of a very popular TV cooking chef personality in the Arab world, Mrs Manal el-Alem. It took reading a few recipes until I realized the book had been pirated because none of the recipes I was reading had matching titles and all the images were missing. The price of that book (the equivalent of US $4) should have given me a clue.
These fritters can be baked or fried. They taste delicate and delightful; they are a perfect light lunch (can stuff them in a pita).
INGREDIENTS: 4 servings
- 1/2 medium-size cauliflower (about 4 cups of florets)
- 4 large eggs
- 1 onion, chopped
- 1/2 cup chopped fresh parsley or cilantro
- 1 tsp baking powder
- 4 tbsp butter or oil
- 4 tbsp AP flour
- Spices: salt (to taste), 1/4 tsp black pepper, 1/2 tsp coriander, 1 tsp cumin, dash of paprika (optional)
1. Preheat the oven to 400F (200C); grease 3 cookie sheets and set aside; (if frying, pour the oil into a large skillet. Cut cauliflower into small florets; Pour 6 cups of water into a large pot, add the cumin and salt and bring to a boil. Add the florets and simmer over medium heat for 4 minutes; drain. Chop the florets when cooled and transfer to a bowl; add the eggs, parsley, cumin, salt, flour, baking powder and chopped onion. Mix to combine.
2. Pour 1/4 cup of the batter into a greased pan; continue with the remaining batter. (space them at least one inch apart). Place a teaspoon of oil or butter on each fritter. Bake for 10 minutes or so until set. Serve warm with bread if desired. If frying, heat the oil in a large skillet and spoon the batter onto the hot oil; cook for 3 minutes on one side, then flip and cook on the other side till golden. Serve.
Village of Deir in the Chouf mountains under the fog.