Laila El-Haddad, Maggie Schmitt

Cauliflower Stew

Tabeekh Zahra

Preparation info

  • Serves

    4–5

    • Difficulty

      Easy

Appears in

The Gaza Kitchen: A Palestinian Culinary Journey

The Gaza Kitchen

By Laila El-Haddad and Maggie Schmitt

Published 2021

  • About

A hearty and delicious way to prepare cauliflower, which is abundant in winter and—like many of its cruciferous cousins—keeps for a long time without spoiling.

Ingredients

  • 1 pound (500 grams) stew beef or lamb, chopped into 1-inch (2½ centimeters) pieces
  • 1 whole medium head of

Method

Prepare the meat according to the instructions in the Maraqa recipe, browning the meat before you boil it. Reserve the broth and meat.

In a large pan, fry the cauliflower florets in ½ cup (118