100 grams whole teff grains
120 ml water
1 teaspoon salt
1 carrot, grated
1 zucchini, shredded
½ cup natural walnuts
2 tablespoons olive oil
1 teaspoon pepper
1 teaspoon cumin
For the yogurt seasoning: 1 cup yogurt, 1 crushed garlic clove, 1 teaspoon salt, 1 teaspoon white pepper.
For topping: natural walnuts, dill leaves and fresh mint leaves.
Want more news, videos and stories? Join the Haredim 10 WhatsApp channel >>
1. In a medium, wide saucepan, bring 120 ml of water with salt to a boil, add the teff grains and stir. Reduce the heat and cook for about 10 minutes.
2. After 10 minutes, turn off the heat, stir the teff lightly with a fork, close the pot and leave the cooked teff in the pot to rest for 10 minutes.
3. Place the grated carrots and zucchini in a colander or kitchen towel, and squeeze out all the liquid.
4. Heat the olive oil in a frying pan, add the grated carrots and zucchini and sauté for about 5 minutes, until the vegetables soften. Turn off the heat and add spices.
5. In a separate bowl, prepare the yogurt seasoning by mixing all the ingredients.
6. Place the teff and vegetable stew on a serving plate. Pour over a heaping tablespoon of the yogurt seasoning, sprinkle with natural salted nuts, and garnish with fresh dill and mint leaves.
Beko is one of the world's leading brands and the fastest growing in Europe in the white goods market. Beko operates in over 140 countries worldwide, including Israel, through Brimag, which has been distributing Beko products to Israeli consumers for 20 years.
