Dish / Snacks

Emshat / Mshat

Alternatively known as Emshat, these fritters are the perfect vegetarian breakfast, lunch, or even dinner. They are incredibly delicious yet super easy to make. Give your basic breakfasts a break and try these Palestinian Cauliflower Fritters.

Recipe’s Video

Recipe’s Video

Palestinian cuisine offers a rich variety of flavors and textures, and Emshat, or Palestinian cauliflower fritters, are a delightful example. Here’s a simple recipe for you to try:


  • 1 medium-sized cauliflower, washed and cut into florets
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh cilantro, chopped
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon cayenne pepper (optional, adjust to taste)
  • Salt to taste
  • Black pepper to taste
  • 2 eggs, beaten
  • 1/2 cup all-purpose flour (or chickpea flour for a gluten-free option)
  • Vegetable oil for frying


1. Prepare the Cauliflower:
– Steam or boil the cauliflower florets until they are tender but not mushy. Drain well and allow them to cool slightly. Once cooled, roughly chop them or mash them lightly with a fork. Set aside.

2. Prepare the Fritter Mixture:
– In a large mixing bowl, combine the chopped cauliflower, chopped onion, minced garlic, chopped parsley, chopped cilantro, ground cumin, ground coriander, ground turmeric, cayenne pepper (if using), salt, and black pepper. Mix well to combine all the ingredients evenly.

3. Add Binding Agents:
– Add the beaten eggs to the cauliflower mixture and mix until everything is well combined.
– Gradually add the flour to the mixture, stirring continuously, until a thick batter forms. The batter should be thick enough to hold its shape when spooned onto a frying pan.

4. Fry the Fritters:
– Heat vegetable oil in a frying pan over medium heat.
– Once the oil is hot, carefully spoon portions of the cauliflower batter into the hot oil, shaping them into patties. Make sure not to overcrowd the pan.
– Fry the fritters for 2-3 minutes on each side, or until they are golden brown and crispy.
– Once cooked, remove the fritters from the oil and place them on a plate lined with paper towels to drain any excess oil.

5. Serve:
– Serve the Palestinian cauliflower fritters (Emshat) hot, accompanied by your favorite dipping sauce or as part of a meal with salad and other sides.

Enjoy your delicious Palestinian cauliflower fritters!

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