I recently made the Rice with yogurt, roasted cauliflower, and fried garlic (Labaniet alzahar) from Falastin: A Cookbook. I have never had anything like this before and was pleasantly surprised! I added some steak because MEAT and saw this as an opportunity to try the Urfa Biber Chili Flakes. Such unique flavors! I loved this recipe. 

Serves four as a main, six as a side


  • 1 large Cauliflower, cut into 2 1/2 inch florets
  • 2 tbsp Extra Virgin Olive Oil
  • Salt
  • 1 2/3 cups Greek yogurt
  • 1 Egg yolk
  • 1 1/2 tsp Cornstarch
  • 3 cups Whole Milk
  • 1 cup Arborio Rice, rinsed and drained
  • White Pepper

Fried Garlic:


Preheat oven to 425 degrees

Mix the cauliflower florets oil and 1/2 tsp of salt in a large bowl. Spread onto a baking sheet and roast for 25-27 minutes. 

Blend the yogurt, cornstarch and egg yolk on medium speed for 1 minute. 

Put the milk, rice, 1 tsp of salt and pinch of white pepper in a saucepan. Bring to a boil and then reduce heat to medium-low for 20 minutes. Stir occasionally. Add the yogurt mixture and cook for another 7 minutes. 

For the fried garlic, put all ingredients in a sauce pan over medium to low heat. Cook for 2 minutes then remove from heat and set aside. 

Plate the rice with cauliflower and garlic on top. Garnish with Urfa Biber Chile Flakes. Enjoy! 

Recipe from Falastin: A Cookbook by Sami Tamimi and Tara Wigley



October 04, 2020

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