🇱🇧 Lebanon · Food
Arnabit Mekli (Fried Cauliflower)
By eatmundo · August 3, 2026
🇱🇧 LBCrispy, golden-fried cauliflower florets dressed with a zesty garlic-lemon vinaigrette and a handful of fresh parsley. This beloved Lebanese appetizer is both addictive and light, making it a staple of the meze table.
Ingredients
check them off as you prepareHow to Make It
- 1
Cut 1 medium cauliflower into bite-sized florets and wash them well, ensuring they are dry before cooking.
- 2
Heat 3 tablespoons of oil in a large pan and fry the florets in batches until deep golden brown, about 8 minutes.
- 3
Drain the fried cauliflower on paper towels to remove excess oil while you prepare the sauce.
- 4
Crush 5 garlic cloves with 1 teaspoon of salt and 1 teaspoon of cumin until they form a smooth paste.
- 5
Whisk the garlic paste with the juice of 2 large lemons and the remaining 2 tablespoons of olive oil.
- 6
Place the crispy florets in a large bowl and pour the garlic-lemon mixture over them while they are still warm.
- 7
Finely chop 1 bunch of parsley and toss it thoroughly with the cauliflower so the flavors coat every piece.
- 8
Let it sit for at least 15 minutes before serving at room temperature to allow the flavors to penetrate the cauliflower.
Frequently Asked Questions
Can I bake the cauliflower instead?+
Yes, you can roast it at 200°C for 25-30 minutes for a lighter version, though frying is more traditional.
How do I get it extra crispy?+
Ensure the florets are completely dry before frying and do not overcrowd the pan.
What can I serve with this?+
It is perfect with tahini sauce, warm pita, or alongside grilled meats.
Can I store it?+
It is best eaten fresh; it loses its crispness if stored in the fridge for too long.
🇱🇧 LBMundo Match
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