Mshat – Recipe and Cooking Method – Cooking Tutorial

Mshat – Recipe and Cooking Method – Cooking Tutorial

Mshat is one of the beloved traditional dishes in Palestine. It’s simple to make, incredibly tasty, and especially popular during the winter months when its key ingredients, like cauliflower, eggs, and flour, are abundant and fresh. These ingredients are rich in nutrients, making Mshat a hearty and healthy meal.

Ingredients for Mshat:

 

• 1 medium-sized head of cauliflower

• 1/2 cup of finely sifted flour

• 6 eggs

• 1 tablespoon of dried mint

• 1 tablespoon of dried red pepper flakes

• 1 teaspoon of salt

• 1 tablespoon of cumin and another of ground coriander

• 1 cup of chopped fresh parsley

• 4 cloves of garlic, minced

• A little chopped green onion

• Vegetable oil for frying

• A little water

How to Prepare Mshat:

Start by cutting the cauliflower into evenly sized medium pieces. Wash the pieces well, then place them in a pot and cover with water. Bring to a boil over medium heat and cook for about 30 minutes until tender.

Once cooked, remove the cauliflower pieces and drain them well in a colander. Let them cool completely and dry.

Meanwhile, finely chop the green onions, parsley, and dried mint.

Place the dried cauliflower in a large bowl, cutting it into smaller, varied pieces if needed. Add the eggs and mix thoroughly.

Once the eggs and cauliflower are well combined, add the chopped green onions, parsley, mint, cumin, red pepper flakes, coriander, and salt. Mix everything together until a thick, cohesive mixture forms.

Gradually sprinkle the flour over the mixture, continuing to stir steadily until everything is well incorporated.

Heat a generous amount of vegetable oil in a skillet over high heat.

Using a damp tablespoon (to prevent sticking), scoop portions of the mixture and carefully place them into the hot oil. After placing the fritters in the pan, reduce the heat slightly for better cooking results.

Allow the Mshat fritters to cook in the hot oil without moving them until their edges turn golden. Then flip them carefully and fry until both sides are a rich golden-red color.

Once fried, transfer the fritters to a serving plate lined with paper towels to absorb any excess oil.

For a final touch, garnish the plate with slices of lemon and neatly arranged fresh vegetables around the edges before serving.