Middle Eastern Fried Vegies With Almond Sauce Recipe

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The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Middle Eastern fried vegies with almond Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Middle Eastern fried vegies with almond.

Dress up summer vegies and transform them from side-order stand-ins to global superstars.

Preparation Time 30 minutes
Cooking Time 15 minutes

Ingredients (serves 4)

2 tsp sumac (see note)
2 tsp ground cumin
150g (1 cup) plain flour
3 baby cauliflowers or
1/2 large cauliflower, trimmed, thickly sliced
2 baby (Dutch) carrots, trimmed, peeled
400g can chickpeas, rinsed, drained
Vegetable oil, to deep-fry
Toasted pita bread wedges, to serve
Almond sauce
50g rustic bread, crust removed
80g almonds
1 clove garlic, halved
1/2 long red chilli, seeded, roughly chopped
1/4 tsp ground cumin
1 lemon, juiced
125ml (1/2 cup) extra virgin olive oil


To make sauce, dip bread into a bowl of water, then squeeze to remove excess moisture. Grind with nuts, garlic, chilli, cumin and 1/2 tsp salt in a food processor. Add lemon juice, then, with the motor running, gradually add oil and process until thick and emulsified. Thin with 80ml (1/2 cup) water, or more if needed, to a mayonnaise consistency. Makes 300ml.

Combine sumac and 2 1/2 tsp salt in a small bowl. Set aside until needed.

Fill a deep-fryer or large pan one-third full with oil and heat over medium heat to 180C (or until a cube of bread turns golden in 10 seconds). Meanwhile, combine cumin, 1 tsp salt and flour in a shallow bowl. Dust cauliflower in flour mixture, shaking off excess, then fry for 4 minutes or until golden. Drain on paper towel. Repeat with carrots and fry for 3 minutes. Dust chickpeas in flour, place in a dry metal sieve and lower into oil. Fry for 2 minutes or until crisp.

Place vegetables and chickpeas on a platter and scatter with sumac salt. Serve with almond sauce and pita.


A spice available from supermarkets.

MasterChef – December/January 2011, Page 110
Recipe by Sophia Young

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