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"For incredibly delicious vegetables you have to penetrate them with spicy, sweet and spicy notes from the inside in, so that there are no bland interiors," says Michael Solomonov. the award-winning chef and co-owner of Zahav in Philadelphia and co-author of the recently published cookbook Israeli Soul .
This is where roast comes into play, he says. It gives your vegetables taste and taste, making the interior tender, while the salt or sugar in the mix makes the exterior crispy when you cook them. (See also: Mixed Vegetables Containing a Large Nutrient Punch)
For a brave spin from the Middle East, try the Solomonov Shawarmasole or make your own with the tips below. (Associated: How to store fresh produce to make it last longer and stay fresh)
Shwarma Brined cauliflower
- 2 liters of water
- 4 tablespoons kosher salt
- 1 teaspoon cumin
- 1 teaspoon ground fenugreek
- 1 teaspoon cinnamon
- 1 teaspoon Baharat (spice mixture)
- Place in a large saucepan and spices. Heat over medium heat until the salt is completely dissolved. Let cool down.
- Salted cauliflower in mixture for 2 hours at room temperature. Remove the liquid, shake it off and place it on a framed baking sheet.
- Spread cauliflower with 2 tablespoons of olive oil and fry for 45 minutes at 450 ° F or until browned and tender.
How to make your own brine
Preparation: Heat 1/2 teaspoon each of the spices (see below for inspiration) in 2 liters of water with 4 tablespoons of kosher salt and 1 tablespoon of sugar. Allow the salt solution to cool and allow the vegetables to soak for 2 hours at room temperature before cooking.
For aubergines: Sugar and cinnamon
For mushrooms: Dill, allspice and garlic
For zucchini: Cloves, pepper and cardamom