Nazirah’s Za’alit

Name: Nazirah’s Za’alit
Cuisine: Israel
Ingredients: 1 teaspoon fresh breadcrumbs; 1 teaspoon cumin handful fresh mint leaves, finely chopped flat leaf parsley, for garnish; 500 mls water; 1-2 tablespoons plain flour; 1 teaspoon cornflour; 1 teaspoon salt & ½ teaspoon black pepper; 7 large spring onions, roughly chopped; 1 litre natural yoghurt; 2 teaspoons olive oil; 200 g couscous (fine)

Spring Onion Dumplings Cooked in Yoghurt

Preparation info

Difficulty
Easy

Appears in

The Galilean Kitchen

By Ruth Nieman

Published 2017

About

Ingredients

7 large spring onions, roughly chopped
2 teaspoons olive oil
200 g

Asia
Israel
Starter
Mediterranean
Vegetarian

Method

place the spring onions & olive oil in a saucepan & cook on a medium heat for 8-10 minutes until soft & wilted, season with salt & pepper & add ½ teaspoon of cumin, mix & set aside to cool
wash the couscous in cold water & drain, add the other ½ teaspoon of the cumin, some more salt & pepper & chopped mint, mix well with your hand