Um Essam’s Emshat Recipe

1. Prepare the Filling

• Boil the cauliflower in salted water until tender. Drain it after removing it from water.
• In a pan, heat the olive oil over medium heat and sauté the onion until soft.
• Add the boiled cauliflower, season with salt, cumin, and black pepper, and stir well.
• Set aside to cool.

2. Prepare the Dough

• In a large bowl, mix flour, salt, and yeast.
• Gradually add water, kneading until a soft, elastic dough forms.
• Cover and let the dough rise for about 1 hour, or until doubled in size.

3. Assemble & Fry the Emshat

• Heat a pot of oil over medium heat for deep frying.
• Wet the bottom of an upside-down bowl with water (this prevents sticking).
• Take a portion of dough and spread it slightly over the wet bowl.
• Place a spoonful of the cauliflower filling in the center.
• Fold the edges of the dough over the filling to form a ball.
• Carefully flip the bowl over the hot oil, letting the dough slide into the pot.
• Repeat the process, wetting the bowl between each Emshat to ensure smooth release.
• Fry until golden brown and crisp.