Sunday, June 26, 2011

Karnibahar Kizartmasi









Turkish Fried Cauliflower with Garlic Yogurt and Red Pepper Dill Butter!
  
     Karnibahar Kizartmasi is a nice Turkish cauliflower recipe that is easy to make.  The flavor of this recipe is light and exotic.
     It seems like American cauliflower recipes are limited to buttered cauliflower or cauliflower with cheese sauce.  The most popular French cauliflower topping is polonaise.  I posted a polonaise recipe a few months ago.  Sicily has many great cauliflower recipes to choose from.  Persian, Arabian and North African cuisines all offer hundreds of great cauliflower recipes.
     Turkey is one of the great food capitols of the world.  Turkish cuisine has been revered as great tasting food since ancient times.  This cuisine definitely has no shortage of great flavor!  There are many traditional finger food recipes and small cafe snack food is popular in the afternoon.  
     Today's Turkish Karnibahar Kizartmasi recipe is perfect for a nice afternoon snack, light meal or side dish.
   
     Garlic Goat Milk Yogurt: 
     Greek style yogurt is goat milk yogurt.  Goat milk yogurt is traditionally used in mediterranean and Turkish cooking.  Goat milk yogurt is the healthiest yogurt, because it is fat free.
     Place 3 tablespoons of goat milk yogurt in small bowl.
     Add 2 minced garlic cloves.
     Add 1/2 teaspoon of water at a time, while stirring, till the yogurt becomes a medium thin sauce consistency.
     Set the garlic yogurt sauce aside for at least 10 minutes, so the flavors meld.
     
     Turkish Style Fried Cauliflower:
     Cut 1/2 of a head of cauliflower into medium size florets.
     Boil enough water in a sauce pot over high heat to cover the cauliflower florets.
     Add the cauliflower.
     Poach the cauliflower, till it becomes tender, but not soft.
     Drain the water off of the cauliflower and set the florets aside to cool.
     Place 2 eggs in a mixing bowl.
     Add sea salt and black pepper.
     Add enough flour, while whisking, to form a thick batter.  The batter should be thicker than pancake batter and it should slowly drip from a spoon.
     Heat about 6" of vegetable frying oil in a high sided sauce pot to 360º.
     Place a few of the tender cauliflower florets in the thick 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 become a golden color.
     Use a fryer net to remove the golden fried florets from the hot oil and set them on a wire screen roasting rack to drain off any excess oil.
     Repeat these steps till all the florets are fried.
     Keep the cauliflower warm on a stove top.
  
     Red Pepper and Dill Butter: 
     Spiced hot clarified butter (ghee) is often used as a finishing touch for many Turkish recipes.
     Heat a small sauce pot over medium/medium low heat.
     Add 1 1/2 tablespoons of unsalted butter.
     Gently boil the butter, till the water and milk fats evaporate.
     Reduce the temperature to very low heat.
     Add 1 pinch of crushed red pepper.
     Add 1/2 teaspoon of Turkish style harissa sauce.
     Add sea salt and black pepper.
     Add 3 pinches of dill weed.
     Keep the butter sauce warm over very low heat.
  
     Karnibahar Kizartmasi:
     Place the fried cauliflower florets in a shallow soup bowl or small casserole dish.
     Spoon the garlic yogurt sauce over the cauliflower.
     Drizzle the red pepper dill butter over the garlic yogurt.
     Sprinkle 1 pinch of dill over the cauliflower.
  
     The tart flavor of goat milk yogurt and garlic is delicious with fried cauliflower.  The spicy red pepper and dill butter really adds a spicy accent.  This is a tasty Turkish fried cauliflower recipe that is well worth trying!  Yum!  ...  Shawna    

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