Flower dishes

Maqluba cauliflower and carrots

Ingredients

• Two cups of short grain rice.
• Three to four tablespoons of corn oil.
• A medium-sized head of cauliflower (floret).
• Two medium-sized carrots, cut into slices.
• Two medium-sized heads of onions, cut into quarters.
• Three to four cloves of garlic.
• Half a cup of boiled chickpeas.
• Three cups of chicken broth.
• Two teaspoons of salt.
• Half a teaspoon of black pepper.
• A quarter of a teaspoon of turmeric.
• A teaspoon of cumin.
• A kilo of boiled chicken.

How to prepare

• Wash the rice more than once, and soak it in warm salted water for half an hour.
• Heat the oil in a large frying pan.
• Fry the cauliflower, carrots, garlic, and onions, and set the ingredients aside.
• Place the boiled chicken pieces in the bottom of a thick-bottomed pot.
• Place the fried vegetables on top of the chicken, then add the chickpeas.
• Filter the rice well, and place it over the vegetables.
• Place the pot on a very low heat for five minutes; This is in order to keep the vegetables at the bottom of the pot when adding the broth.
• Add the broth gently.
• Add pepper, cumin, turmeric, salt, and cinnamon.
• Leave the pot to boil over medium heat for ten minutes, until holes appear on the surface of the rice.
• Cover the pot, and leave it on low heat for ten minutes until the rice is cooked.
• Invert the pot onto a serving plate.
• Serve the dish while hot.

Flower comb

Ingredients

• A head of boiled cauliflower.
• Three eggs.
• One hundred grams of chopped parsley.
• Two cups of flour.
• Medium sized onion, chopped.
• Two cloves of chopped garlic.
• A tablespoon of curry spice.
• A tablespoon of mixed spice.
• Half a teaspoon of salt.
• Half a cup of vegetable oil.

How to prepare

• Place the boiled flower in a bowl.
• Add the eggs, flour, and parsley to the cauliflower, and stir all the ingredients together until mixed.
• Add onions, curry, mixed spices, garlic, and salt.
• Heat the oil in a frying pan on the stove.
• Distribute the mixture into discs, and leave the discs in the oil until browned on both sides.

Cauliflower fattah with yoghurt

Ingredients

• One kilo and one hundred grams of cauliflower, cut into florets.
• Three tablespoons of olive oil.
• Salt, to taste-.
• Black pepper to taste-.

Yogurt sauce ingredients:

• A tablespoon of tahini.
• A small clove of crushed garlic.
• A cup of Greek yogurt.
• Salt, to taste-.

Ingredients of garlic and coriander oil:

• Seventy grams of onions.
• One hundred grams of green coriander.
• Three cloves of garlic.
• One hundred and fifty grams of grape seed oil.
• One hundred and fifty grams of olive oil.

Garnish ingredients:

• Thirty grams of pine nuts.
• Two tablespoons of parsley leaves.
• Toasted Arabic bread, slightly burnt on the edges.
• Boiled chickpeas -optional-.

How to prepare

Preparing cauliflower fattah with yoghurt:

• Prepare the oven and heat it at 180 degrees Celsius.
• Place cauliflower florets in a large mixing bowl.
• Add three tablespoons of oil.
• Add salt and a little black pepper, and stir the ingredients well.
• Spread the mixture on a baking tray, and place it in the oven for forty-five minutes until browned and cooked.

Preparing the yoghurt sauce:

• Place the tahini in a small dish.
• Add the yogurt, garlic, and salt, and stir the ingredients together until combined.

Preparing garlic and coriander oil:

• Prepare an ice water bath.
• Place a large pot of water on the fire, and leave it until it boils.
• Place the chives in boiling water for half a minute, and quickly transfer them to the ice water.
• Remove excess moisture from the onions when they cool using a paper towel.
• Heat 100 grams of grape seed oil in a frying pan, saute the garlic and coriander for a minute over the heat, remove them from the heat, and set them aside until they cool.
• Blend the chives, fried garlic, coriander, and remaining olive oil in a blender until the mixture becomes a smooth puree, taking care to avoid overmixing.
• Keep the puree in the refrigerator, making sure to stir it before using it.

How to apply and submit:

• Breaking the burnt Arabic bread into a serving dish.
• Place the cauliflower on the bread, then add the boiled chickpeas.
• Put garlic and coriander oil on vegetables.
• Put the curd sauce.
• Sprinkle with toasted pine nuts.
• Serve the dish immediately.