I had already mentioned several times that people in the Levant are totally crazy about fries, right? But it doesn’t stop with deep-fried potatoes. In the Levant, people generally love fried vegetables of all kinds. Thus, it is not surprising that there is always some maqali on a well covered Mezze. This is a Levantine tradition.
With every good Mezze there is also Maqali
Maqali means from the Arabic translated quite simply “fried”. This usually means mixed fried vegetables. And you can decide what you want to deep-fry, just as you please. Here are a few classic examples:
- Feast as you please
Maqali (or Makali) is served as part of a mezze. This means that several small items are placed on the table and you simply eat your way through the whole program to your heart’s content. I personally love it totally, to roll the fried vegetables in a piece of flat bread with some salt, mint and tahini sauce and then enjoy it as a wrap or smaller bites.
For Maqali I recommend you:
I love mezze and I love maqali. It is simply wonderful to sit and feast with your friends in a relaxed atmosphere. Here a falafel with aubergine, there again the flat bread with some cauliflower dipped in the cream cheese, in between a sweet fried onion with some mint and a pinch of salt. Sure, by deep-frying the vegetables does not necessarily become a diet food, but it does gain delicious roasting aromas and taste. I just can’t get enough of Maqali. Not least because of this I was compared by friends with the seagulls from Finding Nemo and was affectionately called “Lebanese food gull”… Well – you see, the combination possibilities are manifold. What are you waiting for? Try yourself!
- 1 L Rapeseed or sunflower oil
- 1 Cauliflower
- 3 Potatoes
- 1 Zucchini
- 1 Aubergine
- Wash the cauliflower and separate individual florets.
- Peel and thinly slice the potatoes.
- Cut off the stalk of the zucchini. Cut the zucchini lengthwise into slices.
- Cut off the stem of the aubergine and slice the aubergine. Then salt the cut surfaces of the aubergine lightly and let it stand for about 5 minutes. The aubergine leaves a little water. Then dab this water with kitchen paper.
- Heat the oil in a pot or deep frying pan to approx. 170 °C and fry the vegetables for approx. 5 minutes, turning them over. Then drain the vegetables on kitchen paper and lightly salt them.
- Serve Makali with flat bread, tahini sauce, fresh mint, parsley, olives etc.