Qirnabeet Maqli

qirnabeet maqli
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Cauliflower coated with egg-and-crumb and fired to make it deliciously crispy from the outside, leaving the inside soft and succulent. It almost melts in the mouth.  



Step by Step method

  1. Cook cauliflower in salted water, or steam it,  until just done, avoid overcooking.
  2. Drain it and let it cool off. 
  3. Dip the florets in beaten eggs first, and then coat them with breadcrumbs.
  4. Fry in 2 inch-deep hot oil until golden brown, turning once to allow to brown on all sides, a few minutes.
  5. Drain on a white paper towel put on a colander or a rack to prevent pieces from getting soggy.
  6. Serve hot as a snack or with meat dishes.