Egyptian Recipe - Cauliflower with Eggs (Arnabet Ba AL-Baed)



Cauliflower with Eggs (Arnabet Ba AL-Baed)



Ingredients

1. One large (or two small) head of Cauliflower.

2. Salt and Pepper.

3. Four Large (or 6 small) Eggs.

4. One Large soup spoon of flour.

5. 12 OZ. (3/4 lb. - 339 Grams) of butter.


Procedure

1. Cut cauliflower in large pieces and wash.

2. Par boil cauliflower with salt - do not cook 100 %, just about 75%.

3. Drain cauliflower.

4. Beat 4 eggs. Add flour, salt and pepper. Mix well.

5. Dip cauliflower into egg mixture.

6. Melt butter in pot.

7. When cauliflower is golden, take it out of the pot.

Can be eaten hot or cold. It tastes better to heat it before you eat it with rice, and tomato and cucumber salad.



Cauliflower with Tomato (Arnabet Ba AL-Tamatem)



Ingredients

1. One large (or two small) head of Cauliflower.

2. Salt and Pepper.

3. Two large (or four small) onions.

4. One lb of Hamburger meat.

5. One can tomato paste (18 OZ.).

6. Four cups of chicken or meat soup.

7. 8 OZ. (1/2 LB. - 2 sticks) of butter.

8. Half a cup of water.

Procedure

1. Cut cauliflower in large pieces and wash.

2. Par boil cauliflower with salt - do not cook 100 %, just about 50%.

3. Drain cauliflower.

4. Cut the onion into large circles.

5. Put the cauliflower, onion, and buttor into a large a deep dish casserole (for holding the many ingredients) to be cooked in the oven.

6. Add one can tomato paste (18 OZ.).

7. Cook one lb of Hamburger meat, and drain the fat. Add the Hamburger meat to the tray.

8. Add four cups of chicken or meat soup, and half a cup of water.

9. Add salt and pepper.

10. Place the tray in the oven 350 degrees for about 50 minutes.

Reheat leftover. Eat it with rice, and tomato and cucumber salad.

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