Arnabeet Mekli with Tarator
Fried Cauliflower with Tahini is a traditional Lebanese dish that combines crispy cauliflower with a rich and creamy tahini sauce. Perfect as an appetizer or side dish, this recipe captures the essence of Lebanese cuisine.
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Illustrated cooking guide
Step-by-step visual method
A polished English infographic for the whole cooking flow, paired with the full written recipe below for detail and SEO.
Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Heat the vegetable oil in a deep pan to 350°F (175°C). Pat the cauliflower florets completely dry; traditional arnabeet mekli is fried without batter.
- 2
Carefully lower the plain cauliflower florets into the oil in batches and fry until deeply golden and tender, about 5 to 7 minutes.
- 3
Once fried, remove the florets from the oil and place them on paper towels to absorb excess oil.
- 4
In a separate bowl, mix the tahini with 1/4 cup water, minced garlic, lemon juice, and a pinch of salt and pepper until smooth and creamy to make the tahini sauce.
- 5
Serve the fried cauliflower warm or at room temperature with the lemon-garlic tahini tarator spooned alongside or drizzled over it.
Cook notes
Tips
Ensure the oil is hot enough before frying to achieve a crispy texture.
Do not overcrowd the pan when frying, as this can reduce the oil temperature and lead to soggy cauliflower.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store any leftover fried cauliflower in an airtight container in the fridge for up to 2 days.
- Reheat in the oven to restore crispiness rather than the microwave.
Substitutions
- Use chickpea flour instead of all-purpose flour for a gluten-free option.
- Swap vegetable oil with olive oil for a different flavor profile.
What to Serve With
- Pita bread
- Hummus
- Tabbouleh salad
Common Mistakes
- Not letting the oil heat adequately before frying, resulting in soggy cauliflower.
- Using too much water in the tahini sauce, making it too runny.
Recipe FAQ
Can I bake the cauliflower instead of frying it?
Yes, you can bake the cauliflower at 400°F for about 25 minutes until crispy, brushing them with oil before baking.
What is tahini?
Tahini is a paste made from ground sesame seeds, commonly used in Middle Eastern dishes and sauces.
Is there a vegan option for this recipe?
Yes, this recipe is naturally vegan since it does not include any animal products.
Kitchen tools
Helpful Tools for This Recipe
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Rice cooker
Good for steady rice, grains, and meal-prep bowls.
Blender
Helpful for smooth sauces, soups, marinades, and purees.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
Measuring spoons
Useful for balancing spices, salt, acids, and sauces.
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