Arnabeet Mekli bil Tahini

Arnabeet Mekli bil Tahini (قرنبيط مقلي بالطحينة) is one of Lebanon's most beloved meze dishes — cauliflower florets fried until deeply golden and nutty, then doused in a bright, tangy tahini sauce. It is a staple at Lebanese meze tables and street food stalls alike, eaten with flatbread or as part of a larger spread. The contrast of the crisp, caramelised vegetable against the silky sesame sauce is elemental.

Serves: 4

Ingredients

Cauliflower:

• 1 large head cauliflower (about 1 kg / 2.2 lb), broken into medium florets
• Vegetable oil, for frying
• 1 tsp (5ml) salt

Tahini sauce:

• 120ml (½ cup) tahini (sesame paste)
• Juice of 2 lemons (about 80ml / ⅓ cup)
• 2 garlic cloves, crushed to a paste with a pinch of salt
• 80–120ml (⅓–½ cup) cold water, to thin
• Salt to taste

To serve:

• Fresh flat-leaf parsley, roughly chopped
• Lemon wedges
• Warm flatbread

Instructions

1. Bring a large pot of salted water to a boil. Blanch the cauliflower florets for 3 minutes, then drain very thoroughly and pat dry with paper towels. This step is essential — wet cauliflower will splatter dangerously in hot oil.
2. Pour vegetable oil into a deep, heavy pan to a depth of 4cm (1.5 inches). Heat to 180°C (350°F).
3. Fry the cauliflower in batches, without crowding, for 4–5 minutes until deeply golden brown on all sides. Drain on paper towels and season with salt while hot.
4. Make the tahini sauce: whisk the tahini, lemon juice, and garlic together. The mixture will seize at first — continue adding cold water tablespoon by tablespoon, whisking constantly, until it becomes smooth and pourable. Season with salt. Taste and adjust lemon.
5. Arrange the fried cauliflower on a serving platter. Spoon the tahini sauce generously over the top.
6. Scatter with chopped parsley and serve with lemon wedges and warm flatbread.

Cook's Notes: For a lighter version, roast the cauliflower at 220°C (425°F) for 25–30 minutes, tossing halfway. The tahini sauce can be made ahead and refrigerated for up to 5 days; thin with water before serving. The dish is traditionally eaten warm or at room temperature.