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Karnabeet Maklee, or Vegan Egyptian Fried Cauliflower, holds a special place on the Coptic table, especially during periods of fasting. When Copts observe their centuries-old tradition of abstaining from meat, dairy, and animal products for over 200 days a year, this vibrant dish becomes a flavorful and satisfying staple. Its bold spices and crispy texture are a testament to the creativity and richness of Egypt’s vegan culinary heritage, deeply rooted in Coptic history and faith. I mean no exaggeration, but fried cauliflower has almost the same flavors and textures of fried calamari.
Recipe at a Glance
Cuisine Inspiration: Egyptian Primary Cooking Method: Stove Top Dietary Info: Vegan Key Flavors: Warm notes with a nit of spiciness. Skill Level: Beginner-IntermediateWhat is Egyptian Karnabeet Maklee
Karnabeet means cauliflower in Arabic, and Maklee translates to fried. Together, Karnabeet Maklee is a beloved dish rooted in Egypt’s rich vegan culinary tradition, cherished by Egyptians in general and Copts (Christian Egyptians) in particular. This iconic dish highlights the beauty of simplicity, transforming humble cauliflower florets into crispy, golden bites packed with flavor. The secret lies in a well-seasoned batter, infused with warm, aromatic spices such as cumin, coriander, paprika, and turmeric. The result is a dish that tantalizes both the taste buds and the senses with its vibrant colors and inviting aromas.
- Bold, Familiar Flavors: Infused with warm spices like cumin, coriander, and paprika, this dish delivers a comforting and aromatic taste that will delight your palate.
- Crispy Perfection: The golden, crunchy texture of fried cauliflower makes it an irresistible snack or appetizer that’s hard to put down.
- Budget-Friendly Delight: Made with affordable and easily accessible ingredients like cauliflower and pantry spices, this dish is an economical way to serve something special.
- Simple yet Versatile: Whether served as a side dish, appetizer, or finger food for parties, it’s perfect for any occasion, from casual meals, super bowl food to festive gatherings.
- Plant-Based Crowd Pleaser: A vegan-friendly option that’s both hearty and flavorful, appealing to a wide range of dietary preferences.
- Burst of Freshness: Served with a squeeze of lemon or a side of dipping sauce, it’s a vibrant dish that’s as refreshing as it is satisfying.
The Ingredients of Egyptian Fried Cauliflower
- Cauliflower: Pick a firm cauliflower with tightly packed florets and bright vivid leaves.
- Spices: Use fresh toasted spices that have been recently ground.
- Vegeta (optional): Use this vegetable seasoning to enhance the flavors.
- Flour: Use all-purpose flour for this recipe.
- Cornstarch: Use good quality of corn starch, I use Argo for this recipe.
- Frying Oil: Use unflavored quality oil such as canola.
- Baking Powder & Baking Soda: Use fresh baking powder and baking soda. To test freshness, mix a teaspoon of baking soda with vinegar. If it bubbles vigorously, it’s still active.
- White Distilled Vinager: Use all natural white distilled vinager. I use Heinz or this recipe.
How to Make Authentic Egyptian Fried Cauliflower
Step 1: Prepare the Cauliflower
Remove the leaves and the stem.
Cut the florets with a knife.
Cut the cauliflower into small florets.
- Remove the cauliflower leaves. With a knife, remove the stem and then separate the florets with your hands or with a knife.
- Soak the cauliflower in hot water, until water become room temperature and the cauliflower is softened.
- Transfer the cauliflower to a colander and drain excess water completely before adding the frying batter.
Step 2: Make the Batter
Soak Cauliflower in hot water
pancake-like batter
Fry the Karnabeet in hot oil.
- In a large bowl, combine the all-purpose flour, baking powder, baking soda, and spices. I believe that the addition of vegeta (seasoning) gives it an edge, yet it is totally optional.
- Gradually add water and vinager to the dry ingredients, whisking continuously until you achieve a smooth, pancake-like batter. Adjust the water quantity if needed.
Step 3: Heat the Oil
- Pour vegetable oil into a deep frying pan or pot until it is about 2 inches deep
- Heat the oil over medium-high heat until it reaches approximately 350°F (175°C). You can test the temperature by dropping a small amount of batter into the oil; it should sizzle and rise to the surface.
Step 4: Coat the Cauliflower
- Dip each cauliflower floret into the batter, ensuring it is fully coated.
- Allow any excess batter to drip off before placing the florets in the hot oil.
Step 5: Fry the Cauliflower
- Carefully place the coated cauliflower florets into the hot oil. Fry them in batches to avoid overcrowding the pan.
- Fry the florets for about 4-5 minutes, turning occasionally, until they are golden brown and crispy.
- Use a slotted spoon to remove the fried cauliflower from the oil and place them on a wire rack to discard the excess oil. (see notes)
Step 6: Serve
- Arrange the fried cauliflower on a serving platter along with tahini or ketchup or sriracha sauce.
- Serve hot, with optional lemon wedges on the side for a burst of freshness.
Tips to Make Authentic Crispy Fried Cauliflower
- Drain Well the Soaked Cauliflower: Make sure the cauliflower is totally drained before adding it to the batter. Excess moisture will cause the batter to slide off and can lead to greasy cauliflower. Drying helps the batter adhere better and fry crispier.
- Use a Simple Batter with Cornstarch: For the crispiest coating, mix flour and cornstarch in your batter. Cornstarch helps create a light, crunchy texture that holds up well during frying, giving the cauliflower its signature crispiness.
- Season the Batter Well: Infuse your batter with traditional Egyptian spices such as cumin, coriander, paprika, and turmeric. These spices not only enhance the flavor but also give the cauliflower a beautiful golden hue.
- Fry at the Right Temperature: Ensure the oil is hot enough (around 350°F or 175°C) before adding the cauliflower. If the oil is too cool, the batter will absorb more oil and become soggy. Fry in small batches to avoid overcrowding, which can lower the oil temperature.
- Use Wire Rack not kitchen Paper: To Maintain crispiness, use a wire rack which allows air to circulate around the fried cauliflower, preventing it from sitting in its own oil. This helps keep the batter crisp and prevents it from becoming soggy, unlike kitchen paper which can trap moisture underneath.
- Serve Immediately: For the best crunch, serve the fried cauliflower right after it’s fried. Allowing it to sit too long will soften the crispy exterior. Pair it with a squeeze of lemon or spicy tahini sauce for an authentic touch.
Frequently Asked Questions
Q1: How do I make the batter crispy? To achieve a crispy batter, use a combination of flour and cornstarch. Cornstarch helps create a light, crunchy texture. Addionatly, make sure the oil is hot enough before frying and avoid overcrowding the pan, which can lower the oil temperature and lead to soggy cauliflower. Q2: Can I make fried cauliflower ahead of time? Best enjoyed fresh, to maintain cauliflower’s crispiness, prepare it ahead by frying and then storing it in an airtight container in the fridge for up to 2 days. To maintain crispness, reheat it in an oven or air fryer. Q3: How do I reheat fried cauliflower to keep it crispy? To reheat fried cauliflower and retain its crispiness, use an oven or an air fryer. Preheat the oven to 400°F (200°C) and bake the cauliflower for about 10-15 minutes, or until it’s heated through and crispy again. An air fryer works well for reheating at 375°F (190°C) for 5-7 minutes. Q4: Can I freeze fried cauliflower? Yes, you can freeze fried cauliflower. After frying, let the cauliflower cool completely, then place it in a single layer on a baking sheet and freeze for 1-2 hours. Once frozen, transfer the florets to an airtight container or freezer bag. They can be stored for up to 3 months. Q5: How do I reheat frozen fried cauliflower? To reheat frozen fried cauliflower, avoid thawing it. Instead, bake or air fry directly from frozen at 400°F (200°C) for about 15-20 minutes, or until crispy and heated through. Using the oven or air fryer will help restore the crunchiness. Check Out More Vegan Egyptian Recipes- Ta’amia (Egyptian Falafel)
- Foul Medames (Egyptian Stew of Fava Beans)
- Spicy Egyptian Chickpeas Soup (Halabesa)
- Bissara (Vegan Egyptian Dip of Split Fava Beans)
- Authentic Egyptian Potato Bake (Saneyet Batates)
- Egyptian Koshari
- Koshari Iskandarani
If you try this Authentic Karnabeet Maklee (Egyptian crispy cauliflower ), or any other recipe on Chez Nermine, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram and tag @cheznermine so we can repost on stories!
Vegan Egyptian Fried Cauliflower (Karnabeet Maklee): قرنبيط مقلى
Vegan Egyptian Fried Cauliflower, or Karnabeet Maklee, is a beloved dish that combines bold flavors with vibrant colors, showcasing the richness of Egyptian vegan cuisine.
Do you like this recipe? Please click here to rate it 🙏
Ingredients
- 1 cup flour
- ¼ cup cornstarch
- 2 teaspoons ground garlic powder
- 1 ½ teaspoon ground coriander
- 1 ½ teaspoon ground cumin
- 1 teaspoon smoked or sweet paprika
- 1 teaspoon dry oregano
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper, optional
- ½ teaspoon ground curry, optional
- ½ teaspoon Vegeta, optional
- ½ teaspoon ground turmeric
- ½ teaspoon sumac
- ½ teaspoon black pepper
- *1/4 teaspoon baking soda
- ¼ teaspoon baking powder
- 1 tablespoon white distilled vinegar
- ¾ cup water, at room temperature (add more water if the batter is too thick).
Instructions
Prepare the Cauliflower:
- Wash and cut the cauliflower into medium-sized florets.
- Soak the cauliflower in hot water to soften until water become room temperature
- Transfer the cauliflower to a colander and drain excess water completely before adding the frying batter.
- Make the Batter:
- In a large bowl, combine the all-purpose flour, baking powder, baking soda and the spices.
- Gradually add water to the dry ingredients, whisking continuously until you achieve a smooth, pancake-like batter. Adjust the water quantity if needed.
- Heat the Oil:
- Pour vegetable oil into a deep frying pan or pot until it is about 2 inches deep.
- Heat the oil over medium-high heat until it reaches approximately 350°F (175°C). You can test the temperature by dropping a small amount of batter into the oil; it should sizzle and rise to the surface.
- Coat the Cauliflower:
- Dip each cauliflower floret into the batter, ensuring it is fully coated.
- Allow any excess batter to drip off before placing the florets in the hot oil.
- Fry the Cauliflower:
- Carefully place the coated cauliflower florets into the hot oil. Fry them in batches to avoid overcrowding the pan.
- Fry the florets for about 4-5 minutes, turning occasionally, until they are golden brown and crispy.
- Use a slotted spoon to remove the fried cauliflower from the oil and place them on a wire rack.
Serve:
- Arrange the fried cauliflower on a serving platter along with dipping sauce such as tahini sauce or sriracha.
- Serve hot, with optional lemon wedges on the side for a burst of freshness. You can also offer tahini sauce or yogurt sauce as dipping options.
- Enjoy This delicious authentic Egyptian crispy cauliflower
Nermine's Notes
- Drain Well the Soaked Cauliflower: Make sure the cauliflower is totally drained before adding it to the batter. Excess moisture will cause the batter to slide off and can lead to greasy cauliflower. Drying helps the batter adhere better and fry crispier.
- Use a Simple Batter with Cornstarch: For the crispiest coating, mix flour and cornstarch in your batter. Cornstarch helps create a light, crunchy texture that holds up well during frying, giving the cauliflower its signature crispiness.
- Season the Batter Well: Infuse your batter with traditional Egyptian spices such as cumin, coriander, paprika, and turmeric. These spices not only enhance the flavor but also give the cauliflower a beautiful golden hue.
- Fry at the Right Temperature: Ensure the oil is hot enough (around 350°F or 175°C) before adding the cauliflower. If the oil is too cool, the batter will absorb more oil and become soggy. Fry in small batches to avoid overcrowding, which can lower the oil temperature.
- Use Wire Rack not kitchen Paper: To Maintain crispiness, use a wire rack which allows air to circulate around the fried cauliflower, preventing it from sitting in its own oil. This helps keep the batter crisp and prevents it from becoming soggy, unlike kitchen paper which can trap moisture underneath.
- Serve Immediately: For the best crunch, serve the fried cauliflower right after it’s fried. Allowing it to sit too long will soften the crispy exterior. Pair it with a squeeze of lemon or spicy tahini sauce for an authentic touch.
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