Friday, April 28, 2017

Karnibahar Kizartmasi

     Turkish Fried Cauliflower with Garlic Yogurt and Red Pepper Dill Butter!
     Karnibahar Kizartmasi is a nice tasting cauliflower dish that is light and healthy.  It seems like cauliflower recipes in America are limited to buttered cauliflower or cauliflower smothered with cheese sauce.  The most popular French cauliflower topping is Polonaise, which is like a fancy butter sauce with egg and this recipe was common in classic American fine dining restaurants.
     When looking for more alternatives for preparing cauliflower, it is best to search the traditional source of this vegetable.  The Mediterranean region offers many great cauliflower preparations.  Sicily offers many cauliflower recipes and many colorful cauliflower hybrids were created on this island.  Persian, Arabian and North African cuisines all offer hundreds of great cauliflower recipes.  Turkey is one of the great culinary capitols of the world and Turkish cuisine has been revered as great tasting food since ancient times.  Turkish cuisine offers many traditional finger food recipes that are popular afternoon snacks in modern cafés.  Today's Turkish cauliflower is good example of café style healthy afternoon snack food.  Karnibahar Kizartmasi can also be served as a light meal or side dish.
     Garlic Yogurt Sauce:
     This recipe yields 1 garnish portion.  (About 1/3 cup)
     Step 1:  Place 1/4 cup of goat milk yogurt (Greek Yogurt) in small mixing bowl.
     Add 1/2 tablespoon of minced garlic.
     Mix the ingredients together.
     Step 2:  Add 1/2 teaspoon of water at a time, while stirring, till the yogurt becomes a medium thin sauce consistency that can coat a spoon.
     Step 3:  Place the Garlic Yogurt Sauce in a container.
     Chill in a refrigerator for 30 minutes, so the flavors meld.

     Red Pepper and Dill Butter:
     This recipe yields 1 garnish portion.  (A little more than 1 ounce.)
     Spiced warm clarified butter (ghee) is often used as a finishing touch for many Turkish recipes.
     Step 1:  Heat a small sauce pot over medium low heat.
     Add 2 1/2 tablespoons of unsalted butter.
     Simmer till the water and liquid milk fat evaporates and the butter is clarified
     Step 2:  Reduce the temperature to very low heat.
     Add 1 pinch of crushed dried red pepper.
     Add 1/2 teaspoon of Turkish style Harissa Sauce.
     Add 1/2 teaspoon of dried dill weed.
     Add 1 pinch of sea salt and black pepper.
     Stir the ingredients together.
     Step 3:  Remove the pot from the heat.
     Pour the Red Pepper and Dill Butter into a ceramic cup.
     Keep the butter sauce warm on a stove top.
     Turkish Style Fried Cauliflower:
     This recipe yields 1 portion.    
     Step 1:  Cut 1/2 of a head of cauliflower into medium size florets.  (About 2 1/2 to 3 cups in volume.)
     Step 2:  Boil enough water in a sauce pot over high heat to cover the cauliflower florets.
     Add the cauliflower.
     Blanch the cauliflower till it starts to become tender and it still has a fairly firm bite.  (al dente)
     Drain the water off of the cauliflower and set the florets aside to cool.
     Step 3:  Place 2 large eggs in a mixing bowl.
     Add 2 pinches of sea salt and black pepper.
     Whisk till blended.
     Step 4:  Add enough flour, while whisking, to form a medium thick batter.  (About 1/4 cup to 1/2 cup.)
     *The batter should be a little bit thicker than pancake batter and it should slowly drip from a spoon.
     Step 5:  Heat 6" of vegetable frying oil in a high sided pot to 360ºF.
     Step 6:  Place a few of the blanched cauliflower florets in the egg batter.
     Completely coat the cauliflower florets.
     Drop one floret at a time into the hot frying oil.  (Try to keep the florets separate, so they do not stick to each other!)
     Stir the florets in the hot oil occasionally, so they fry evenly.
     Fry the florets till they are a golden color.
     Step 7:  Use a fryer net to remove the golden fried cauliflower florets from the hot oil and set them on a wire screen roasting rack over a drip pan to drain off any excess oil.
     Step 8:  Repeat Step 6 and Step 7 till all the cauliflower florets are fried.
     Keep the fried cauliflower warm on a stove top.

     Karnibahar Kizartmasi:
     This recipe yields 1 portion.
     Place the fried cauliflower florets in a shallow soup bowl or small casserole dish.
     Spoon a generous amount of the garlic yogurt sauce over the cauliflower.  (1/4 cup to 1/3 cup)
     Drizzle the red pepper dill butter over the garlic yogurt.
     Sprinkle 1 pinch of dried dill weed over the cauliflower.

     This is a tasty Turkish Fried Cauliflower recipe that is well worth trying!

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