Maqali (fried vegetables)

Method8 steps

1. 1

   Step 1: Wash the zucchini (1) and half eggplant, then blot dry. Slice them about 2 mm thick with a food processor or a sharp knife. Lay the slices on a clean wide tray and sprinkle lightly with salt.

   Uses 1 zucchini (courgette) · ½ small eggplant (aubergine) · Clean water for washing the vegetables, discarded · A light sprinkling of salt for the zucchini and eggplant

   
2. 2

   Step 2: Wash the half cauliflower and remove the thick stem. Cut the florets into small bite-size pieces, blot dry, sprinkle lightly with salt and spread on another clean tray.

   Uses ½ cauliflower · Clean water for washing the vegetables, discarded · A light sprinkling of salt for the cauliflower

   
3. 3

   Step 3: Keep the salted zucchini, eggplant and cauliflower from steps 1–2 on their trays in the refrigerator for a few hours, protected from contamination, while they release moisture. Drain the released liquid and blot every piece thoroughly dry with paper towels before frying.

   Uses Salted zucchini and eggplant slices on the tray; washing water excluded · Salted cauliflower florets on the tray; stem and washing water excluded

4. 4

   Step 4: When preparing to fry, wash and peel the two potatoes. Cut thin rounds, then slice lengthways into fries no thicker than 5 mm. If they must wait, hold them in cold water in the refrigerator. Drain and blot the fries completely dry before putting them in oil.

   Uses 2 medium potatoes suitable for frying · Clean water for washing the vegetables, discarded · Optional cold water for holding cut fries before frying, discarded

5. 5

   Step 5: Line serving plates with paper towels and have all the prepared vegetables ready. Put vegetable oil in a deep stainless-steel pan, filling it no more than one-third full. Heat over medium-high heat while watching; if the oil smokes, turn off the heat and let it cool.

   Uses Vegetable oil for a deep frying pan, no more than one-third full

6. 6

   Step 6: Test the oil from step 5 with one thoroughly dry potato fry from step 4. Once it sizzles well, fry the potatoes in small uncrowded batches, turning occasionally, until golden and tender throughout. Lift each batch onto a paper-lined plate to drain. Reduce the heat while lifting, then let the oil recover before the next batch.

   Uses Heated vegetable-oil frying bath · Cut potato fries, fully drained and blotted dry; peeling and holding water excluded

7. 7

   Step 7: Keep the drained fried potatoes from step 6 on their plate. Using the remaining frying oil, fry the thoroughly blotted zucchini and cauliflower from step 3 in small batches, then fry the eggplant last. Turn occasionally until each batch is golden and fully tender. Lift onto paper-lined plates, reduce the heat while lifting and let the oil recover before the next batch. Turn off the heat when finished.

   Uses Drained fried potatoes on the plate; frying bath excluded · Remaining vegetable-oil frying bath; drained potatoes excluded · Salted dried zucchini, cauliflower and eggplant; released liquid excluded

8. 8

   Step 8: Serve the drained fried vegetables from step 7 as a mezze selection, seasoning with more salt only if needed. If making wraps, use ready fresh flatbreads with sliced tomatoes, pickles, ready tahini sauce and optional hot sauce.

   Uses All drained fried vegetables on the plates; remaining frying bath excluded · Extra salt only if needed after tasting · Optional ready fresh flatbreads for wraps · Optional sliced tomatoes for wraps · Optional pickles for wraps · Optional ready tahini sauce for wraps · Optional ready hot sauce to serve