Thursday,23 May, 2019
Current issue | Issue 1273, (3 - 9 December 2015)
Thursday,23 May, 2019
Issue 1273, (3 - 9 December 2015)

Ahram Weekly

Cauliflower and minced meat tomato sauce stew

Serves 6-8

1 medium fresh cauliflower (florets trimmed with soft roots)
2 cups precooked minced meat
1 large onion (chopped)
1 tbsp crushed garlic
2 cups fresh tomato juice
1 tbsp tomato paste
2 vegetable bouillon cubes
1 tbsp butter
1 tbsp olive oil
2 tbsp salt + 1 tbsp ground cumin (only in boiling water)
Pepper + 7 spices

Fill a large, wide and deep pan with plenty of water.  Add salt.  When brought to the boil, add cumin.  Meanwhile wash florets under running tap water.  If any dark colour appears upon cauliflower, it has to be removed by means of a fine small hand grater.  This is mildew fungus harmful and poisonous to eat; even though cooked.  Add prepared cauliflower to the running boiling water.  Allow to cook, only just until al dente.  Remove with a slotted spatula and place into a metal colander.  Heat another cooking pan on high.  Add butter and oil.  Lower heat to medium.  Stir in onion until translucent.  Season with pepper and seven spices.  Stir until fragrant.  Stir in garlic to combine.  Add cooked minced meat.  Stir to combine and heat through.  Add prepared florets, stirring to mix well with other pan ingredients.  Add bouillon cubes, tomato juice and paste.  Cover, bring to the boil and lower heat to the minimum low.  As cauliflower does not release water, check and stir in some hot water; if needed.  You can also add some hot water, after adding tomato juice and paste, then transfer mixture into an ovenproof dish, cover and bake in a preheated oven at 200 degrees C.  When done, remove away from heat.  Serve aside with fluffed rice and a rich mixed salad.

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