Umboota
Fried Cauliflower
Umboota is cauliflower fried until crisp and golden, then dressed simply with sumac, salt, and pepper. Known more widely across the region as zahra ma'leeyah, this particular name comes from the coastal city of Yaffa, where the dish is an everyday favorite. The florets are as versatile as a plate of fries, good on their own, part of a mezze spread, or tucked into a falafel sandwich.
Method
Heat the oil in a deep pan or pot over medium-high heat until shimmering (about 350 F / 175 C).
Break the cauliflower into individual florets, cutting any large ones smaller so they fry quickly and evenly.
Working in batches, add a few florets to the hot oil and fry until the tops are evenly golden brown; the stems will stay meaty and pale. Do not crowd the pan.
Lift each batch out, set aside covered, and let drain while you fry the rest. Work quickly so they stay warm.
Sprinkle with salt, pepper, and ground sumac and serve hot, eaten like french fries. They are also delicious stuffed into a falafel pita.
Cook’s notes
- Keep the oil hot between batches so the cauliflower crisps rather than soaks up oil.
- The sumac brings a bright, lemony tang, so add it just before serving.
- Drain the florets well on paper towels or a rack to keep them crisp.
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