Truly authentic Lebanese cooking is an experience. With nuanced flavors, unique ingredients and a wide variety of recipes to try, there is truly something for everyone to enjoy. Leila Habib-Kirske continues her mother Dr. Madelain Farah’s work of memorializing these classic Middle Eastern meals in the new edition of the epicurean classic Lebanese Cuisine with an expanded assortment of recipes that bring easy, authentic Lebanese cooking right to your kitchen. Enjoy the recipe below!
Cauliflower with Taratur
Qarnabit bit-Tahini
Makes 4 Servings
Ingredients
1 small head cauliflower, approximately 1 pound
1 clove garlic
½ teaspoon kosher salt
3 tablespoons tahini
2 tablespoons water or cauliflower liquid
⅓ cup lemon juice
Directions
Rinse the cauliflower and break it into separate florets. Steam or cook in water for 10–15 minutes on a medium flame. When done, the cauliflower should be tender but firm.
Mash the garlic and salt in a bowl. Add the tahini and blend well, then add the water and mix thoroughly. Add the lemon juice and blend until the sauce is whitish and smooth.
Drain the cauliflower and place it in a shallow bowl. Carefully pour the tahini sauce over all of the cauliflower pieces—do not stir. Adjust seasoning to taste. Serve hot or cold.
Leila Habib-Kirske has long been passionate about her Lebanese background and sharing her love of Lebanese cuisine with a broader audience. She grew up in the kitchen of her mother and grandmother from who she learned Lebanese and Moroccan cooking using traditional methods. She currently resides in Seattle, WA. Dr. Madelain Farah wrote the original edition of Lebanese Cuisine in 1972 to memorialize the recipes her mother had passed down and share these unique creations with the world.
