By eatmundo · August 3, 2026
🇱🇧Same ingredients, elsewhere in the world
17 matchesDishes from other countries' kitchens, made from the same core ingredients as Arnabit bi Tahini (Cauliflower with Tahini). The percentage is the share of ingredients the two recipes have in common.
Moroccan Spiced CauliflowerIn Morocco · same ingredients67%
Moroccan Cauliflower StewIn Morocco · same ingredients62%
Carciofi alla Romana (Roman-Style Artichokes)In Italy · same ingredients57%
Crispy fried cauliflower florets tossed in a rich, tangy lemon-tahini sauce. This is a classic Levantine mezze staple.
According to eatmundo's ingredient comparison, the closest dish to Arnabit bi Tahini from another cuisine is Moroccan Spiced Cauliflower (Morocco): the two share 67% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Separate 1 large cauliflower into small, uniform florets.
- 2
Heat 50ml olive oil in a pan over medium heat and fry florets until golden brown.
- 3
Drain on paper towels to remove excess oil.
- 4
In a bowl, whisk 150ml tahini with juice of 2 lemons and 3 crushed garlic cloves.
- 5
Gradually add a little warm water to the sauce until it reaches a smooth, pourable consistency.
- 6
Place the fried cauliflower in a serving dish.
- 7
Drizzle the tahini sauce generously over the cauliflower.
- 8
Garnish with finely chopped parsley and serve immediately.
Frequently Asked Questions
What is Arnabit bi Tahini?
Arnabit bi Tahini is a Levantine dish from Lebanon consisting of roasted or fried cauliflower florets served with a sauce made of tahini, lemon, garlic, and parsley. It is typically consumed as a cold or room-temperature mezze or side dish.
Can I bake the cauliflower?
Yes, roast at 200°C for 25 minutes for a lighter version.
Why does my tahini sauce clump?
Adding water too quickly can break the emulsion; add it drop by drop.
What if the sauce is too thick?
Keep adding warm water a teaspoon at a time until desired thickness is reached.
Is this served hot or cold?
It is traditionally served at room temperature or slightly warm.
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