Cauliflower Yogurt stew #mycookbook
Cauliflower Yogurt stew #mycookbook

Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special dish, cauliflower yogurt stew #mycookbook. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Cauliflower Yogurt stew #mycookbook is one of the most well liked of current trending foods in the world. It is appreciated by millions every day. It is simple, it’s fast, it tastes yummy. They are nice and they look wonderful. Cauliflower Yogurt stew #mycookbook is something that I’ve loved my entire life.

Add the water, onion, allspice berries, cardamom pods, bay leaves and cooked cauliflower. Add the yogurt sauce into the stew mix. Add the mastic and mix well. Serve over a bed of rice.

To get started with this recipe, we have to first prepare a few ingredients. You can have cauliflower yogurt stew #mycookbook using 8 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Cauliflower Yogurt stew #mycookbook:
  1. Prepare 1 small Cauliflower
  2. Prepare 300 g diced chicken breast
  3. Prepare 750 g yogurt
  4. Get 1.5 tbsp starch
  5. Get 3 g butter
  6. Make ready 3 crushed cloves of garlic
  7. Make ready Salt pepper
  8. Take Cumin seeds

A traditional concoction from the Palestinian cuisine, specifically from the cities of the Westbank. A superb stew of cauliflower cooked in yogurt sauce traditionally cooked in a clay pot that is sealed with a simple dough. The whole cooking in earthenware and sealing with the dough produces unmatched decadent food and melt in your mouth meats. This stew is essentially a cross between two Arab dishes, shakriya, a lamb and yogurt stew, and zahra bi leban, a cauliflower side with yogurt sauce.

Instructions to make Cauliflower Yogurt stew #mycookbook:
  1. Wash the diced chicken breast, let them dry, season them with salt and pepper, then cook them with butter in a pan over medium heat.
  2. In the meantime, cut the cauliflower into small flowers then half cook them in boiling water.
  3. Remember to check on the chicken from time to time.
  4. Solve the starch in water in a separate bowl.
  5. When the chicken breast pieces are ready, start cooking the yogurt in (using a pot makes it easier to cook the yogurt) (you're gonna have to keep stirring the yogurt until they start boiling otherwise the yogurt would spoil)
  6. When the yogurt is boiling add the half-cooked cauliflower pieces cook them for 10 mins then add the chicken pieces.
  7. When everything is cook and ready turn off the heat and add the cumin seeds and the garlic. And you're ready to serve your wonderful dish.

The whole cooking in earthenware and sealing with the dough produces unmatched decadent food and melt in your mouth meats. This stew is essentially a cross between two Arab dishes, shakriya, a lamb and yogurt stew, and zahra bi leban, a cauliflower side with yogurt sauce. The creamy tang of yogurt, combined with warmly spiced lamb and cauliflower make this dish incredibly satisfying and unique. Remove, coarsely chop, reserve the water and set aside. Add the cauliflower florets, toss to coat in the oil, and add the tomatoes.

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