cauliflower |ˈkôliˌflou(-ə)r; ˈkäli-|
cabbage of a variety that bears a large immature flowerhead of small creamy-white flower buds.
• the flowerhead of this plant eaten as a vegetable.
This post was suppose to be about cooking an entire chicken in the oven which I was suppose to do yesterday, but since the chicken hadn’t thawed all the way through, I decided to make it today, so that post will come either later this evening or tomorrow.
But, what I do have is a post about karnabit which means cauliflower in Kurdish. This is a snack that I think I’ve tasted once before when I was very young so I figured it wasn’t to good since Mum never made it. When I asked her about it tho, her entire face lit up and she went “YUM! Karnabit ZOR xosha!”, which means it’s really good.
I never managed to get a recipe from her so I used the one in Kefta, Kobba, Kosi;
Chop up your cauliflower into small bitesize pieces and boil them until semi-shoft. This does NOT take long, so keep checking even after 3 minutes or so.
You then dip them in the marinade you’ve made from 2 eggs, 1 spoon regular flour, 1 ts salt, 1,5 ts of turmeric, curry and garam masala.
Put your apron on and fry them nommies the healthiest oil you’ve got.
Karnabit is usually had as an evening snack or lunch, like I had today. And it’s usually served with salad or nan bread on the side. I didn’t have either today so I just had them with chili sauce which worked well. :-)
You’re suppose to fry them until tan like I have in the picture above, but when I made this again I’m definitely frying them more. The crunchy coat was awesome!