Tunisian · Vegetables
Fatayer Hotel El Ghala
Tunisian crispy fatayer with broccoli, tomatoes, cauliflower, eggplant, and zucchini.
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Cook 30 min
Total 90 min
02
Method
- 01 Clean the vegetables with cold water, peel and clean according to their type, then cut into thin rings.
- 02 Clean and chop the cauliflower finely. Put the vegetable rings with the chopped cauliflower, season with black pepper and salt, then drizzle with oil and lemon juice and let it sit for about an hour, stirring occasionally.
- 03 Beat the eggs in a bowl with a little black pepper and salt. Mix the flour with the grated Parmesan.
- 04 Heat the frying oil in a deep pan. Take the vegetable rings one by one, dip in the eggs, then coat with the flour and cheese mixture and fry until golden brown.
- 05 Arrange the fatayer in a plate or individual plates and serve immediately with tomato sauce or without eggs.
Notes
Source: "Omek Sanafa" book by Mohamed Kouki, p. 63. The steps have been rephrased for clarification.