Snacks and sides

Fried cauliflower with parmesan wafers and tahini yoghurt

Lebanon's dish of fried cauliflower - zahra maqlia - gets a contemporary twist from chef Greg Malouf.
Fried cauliflower with parmesan wafers and tahini yoghurtBen Dearnley

“Parmesan crisps add intrigue to this traditional dish,” says Greg Malouf.


Parmesan wafers
Tahini yoghurt


1.For wafers, preheat oven to 180°C. Combine ingredients in a bowl. Line a large oven tray with baking paper and sprinkle 2 tsp mixture at a time into 7cm rounds (using an egg ring or pastry cutter if available). Bake until light golden (8-10 minutes), cool briefly on tray (5 minutes), then transfer to a wire rack to cool completely. Makes 12. Wafers will keep in an airtight container for up to a week.
2.For tahini yoghurt, whisk tahini and yoghurt in a bowl until combined. Stir in garlic mixture and lemon juice, season with salt to taste and chill until needed.
3.Heat oil to 180°C and deep-fry cauliflower in batches until golden (3-5 minutes). Drain on paper towels and douse with lemon juice.
4.Spoon tahini yoghurt onto a plate, top with cauliflower, wafers and sesame seeds, season to taste and serve.

To dry-roast spices, cook in a dry pan, stirring over medium-high heat until fragrant. Cooking time varies.


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