Moungra
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6 people
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Course
Appetizer
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Cuisine
Mediterranean, Vegan
Moungra
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Moungra is a traditional Cypriot mezze which consists of cauliflower pickled in fermented bread dough and typically served on Clean Monday.
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Ingredients
- 2½ teaspoons active dry yeast
- 1 cup warm water
- 1½ cup all-purpose flour
- 1 cauliflower (about 3 lb / 1.5 kg)
- 8 cups water
- 3 tablespoons white mustard seeds
- ¼ cup red wine vinegar
- salt
Equipment
- Glass jars
- Mortar and pestle
Instructions
- Dissolve yeast in ¼ cup (60 ml) of warm water.
- Add remaining water (¾ cup / 200 ml), flour and 1 teaspoon of salt in a large glass mixing bowl. Stir until combined and smooth.
- Cover bowl with plastic wrap and leave for 3 days to ferment.
- Cut cauliflower into florets.
- Half fill a large pot with water and add 1 tablespoon salt. Bring to a boil.
- Add half the cauliflower, return to a boil then take cauliflower out with a slotted spoon. Place immediately into a bowl of cold water and drain in colander. Repeat with remaining cauliflower.
- Separately, bring 8 cups (2 liters) of water to a boil.
- Let the water cool a little then pour gradually into the fermented dough, stirring well to form a thin milky liquid.
- Add red wine vinegar to liquid and stir.
- Pound mustard seeds in a mortar just enough to crack them. Sprinkle a little in the base of a large sterilized glass jar.
- Place some cauliflower florets in the jar and sprinkle more mustard seeds. Repeat till all the cauliflower and mustard seeds are used.
- Pour milky liquid over content, covering cauliflower completely. Cover with lid or plastic wrap.
- Each day for 8 days, turn cauliflower with your hand while stirring the milky liquid.
- Cauliflower is then ready for eating. Drizzle good quality olive oil and a dash of salt.
- Moungra will keep for one month as long as cauliflower is turned every 2 days.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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