Mmmm… Mishat. I have been craving this dish for weeks now and that craving led to my decision to try out my mom’s recipe. This recipe is actually a good one to start with because it calls for only a few affordable ingredients and the overall prep/cooking time is under an hour. Mishat can best be described as a savory cauliflower pancake/crepe concoction.
I’m going to include two recipes in this post. The first is my mom’s – translated from Arabic to English by one of my aunts. I’m beginning to learn that a lot of my mom’s cooking was trial and error. Many of the recipes didn’t include exact measurements of certain ingredients – namely the spices. I know that, at some point, I will be able to cook these meals to my own taste buds, but for the time being – I’m going to also reference the Sahtein cookbook just to make sure I don’t totally screw things up.
Sahtein (which more or less means bon appetit in Arabic – though not a literal translation) is a Middle East Cookbook that features regional recipes from Palestine, Lebanon and Syria. I don’t know a single family member that doesn’t own this cookbook – even if they are bad ass cooks.
So – here are the recipes and I’ll be back later in the week to let you all know how it goes!
Mom’s Version: (Note: this may not be an exact translation of original text)
Put the cauliflower in boiling water with some salt and then drain it. Cut into rosettes. Chop onion – very fine – and add some salt and pepper. Add 4 eggs to it and stir together. Add 2 cups of water and some flour to make a batter similar to pancake batter – not too thick. Squeeze the cauliflower and put it into the batter. Using a big spoon, but some of the batter into a skillet with warm oil. Put only the batter at first and then add a couple of the rosettes – do this one at a time. Fry until brown on all sides. Take out and place on a paper towel to absorb excess oil. Wait until the oil cools down – almost cold and then add another spoonful of the batter. Repeat until batter is done. The spices are: salt, pepper, cumin, turmeric and parsley.
Cauliflower – “Mishat”
1 small head of cauliflower
2 tbsp. flour
4 tbsp. butter
salt and pepper to taste
Drop cauliflower in boiling water and leave for 5 minutes. Drain, cook, and cut into rosettes. Mix eggs, flour, salt, and pepper in a bowl to make a batter. Drop rosettes into a batter and in the hot butter (one at a time). Cook on low heat until all sides are golden brown. Makes 4 servings.
Aside from trying to figure out why the two cups of water is necessary, I’m fairly certain my mom’s recipe is the way to go. I have to trust her instinct on this one, because Mishat was one of the best dishes she made. Wish me luck!
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