Moungra

Moungra

Pickled cauliflower

By
From
The Complete Middle Eastern Cookbook
Photographer
Alan Benson

Moungra is traditionally prepared in the households of the devout for serving on Pure Monday, the first day of the 40-day Lenten fast, although it is also enjoyed during the year.

Ingredients

Quantity Ingredient
2 teaspoons active dried yeast
225g plain flour
1 1/4 tablespoons salt
1 cauliflower, (about 1.5 kg)
3 tablespoons white mustard seeds

Method

  1. Dissolve the yeast in 60 ml warm water, then add 185 ml warm water.
  2. Put the flour and 1 teaspoon of the salt in a large mixing bowl. Stir in the yeast mixture until combined, then beat until smooth. Cover with plastic wrap and leave for 3 days at room temperature to ferment.
  3. Separate the cauliflower into florets and soak in cold salted water for 10 minutes. Drain.
  4. Half-fill a large saucepan with water, add the remaining salt and bring to the boil. Add half the cauliflower, return to the boil, then lift the cauliflower out with a slotted spoon. Place immediately into a bowl of cold water to cool, then drain. Repeat with the remaining cauliflower.
  5. Bring 2 litres water to the boil. Cool a little, then gradually pour into the fermented dough, stirring well to form a thin, milky liquid.
  6. Pound the mustard seeds just enough to crack them, then sprinkle a little in the base of a large stone crock or a sterilised glass jar. Place some cauliflower in the jar and sprinkle with more mustard seeds. Repeat until all the ingredients have been used.
  7. Pour the milky liquid over the contents, covering the cauliflower completely. Cover with a lid or plastic wrap.
  8. Each day, turn the cauliflower pieces with your hand (wash your hand and forearm well first). Do this for 8 days. The cauliflower is then ready for eating. Moungra will keep for 1 month if the cauliflower is turned every 2 days.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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