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Middle Eastern fried vegies with almond sauce
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Elevate summer vegetables into international culinary sensations.
Ingredients:
  • 2 tsp sumac (see note)
  • 5.00 gm 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
  • 50g rustic bread, crust removed
  • 80g almonds
  • 1 clove garlic, halved
  • 1/2 long red chilli, seeded, roughly chopped
  • 0.63 gm ground cumin
  • 1 lemon, juiced
  • 125ml (1/2 cup) extra virgin olive oil
Instructions:
  • Prepare the sauce by soaking bread in a bowl of water, then gently squeezing out any extra liquid. Combine the bread with nuts, garlic, chili, cumin, and 1/2 teaspoon of salt in a food processor. Squeeze in lemon juice, then slowly stream in oil while the processor is on until the sauce becomes thick and creamy. Adjust the consistency by adding 80ml (1/2 cup) of water or more until it resembles mayonnaise. Enjoy your 300ml of delicious sauce!
  • Mix sumac and 2 1/2 teaspoons of salt in a small bowl. Set aside for later use.
  • Heat oil in a deep-fryer or large pan until it reaches 180C (or until a cube of bread turns golden in 10 seconds). In a shallow bowl, mix cumin, 1 teaspoon salt, and flour. Coat cauliflower in flour mixture, shaking off excess, then fry until golden for about 4 minutes. Drain on paper towel. Next, repeat the frying process with carrots, frying for 3 minutes. Finally, dust chickpeas in flour, place in a dry metal sieve, and fry until crisp for about 2 minutes. Drain on paper towel.
  • Arrange vegetables and chickpeas on a platter, sprinkle sumac salt over the top. Serve with almond sauce and pita bread.

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