Sunday, 16 April 2017

Yakhnit Al-Arnabeet (Lebanese cauliflower stew) - يخنة القرنبيط



This Lebanese yakhni - or what you may call a stew - uses minimal ingredients, yet it is so delicious and straightforward to make! If you are a lover of cauliflower, you are in for a treat!



  • Skill level: Easy
  • Serves: 6-8 people
  • Preparation time: 10 mins
  • Cooking time: 45mins to 1 hour
What you will need:

Vegetable oil for frying
3kg frozen cauliflower
400g minced meat
1 tbsp salt
1/4 tbsp black pepper
1/2 tbsp cinnamon powder
1 bulb garlic, peeled and minced
1/2 bunch coriander, chopped
1 cup boiling water initially (+ more boiling water)
1 chicken stock cube

How to make:

1) Heat the vegetable oil over medium/high heat to deep fry the cauliflower, once hot, add your frozen cauliflower to fry in batches. Once the cauliflower browns, remove and put onto kitchen paper to absorb the excess oil

2) Meanwhile, in a large pot add the mince meat over medium heat, and cook until browned

3) Add the salt, black pepper and cinnamon powder. Mix well

4) Add the garlic and coriander, mixing for a few minutes

5) Add one cup of boiling water and stock cube, mix and let it cook over medium heat for at least 15 minutes (or until you finish frying your cauliflower). If your mixture dries up, add more boiling water (another 1 cup)

6) Add the fried cauliflower into the pot, then add enough boiling water to cover the cauliflower mixture but not to fully immerse it. Leave to bubble away for 5-10 minutes before serving

The cauliflower stew bubbling away before being served





Simple ingredients, delicious flavour and one with easy steps which lead to a satisfying end. Enjoy! :)

2 comments:

  1. This is probably my most favourite arab dish, simply due to the fact that the chicken broth and soft cauliflower create a delectable and tasty flavour, especially with the pockets of flavoured oil that arises to the surface of the stew.

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    Replies
    1. Totally agree - it really is so yummy! Glad you enjoyed it. Thank you :)

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