Leading chef Shahaf Shabtai, who served as an officer from Shayetet 13 in the IDF, and Chef Barry Cohen (so chef of Yuval Ben Neria's Taizu restaurant), who serves in the Nahal Battalion in the reserves, went immediately after the war began to Kibbutz Amiad, where they grew up, to volunteer in the alert squad, guard the community and help with agriculture. During this time, they also developed for Israel Hayom several recipes suitable for the period. Here is a nutritious dish for children that combines muffins made of couscous, cottage cheese and feta cheese alongside a creative vegetable plate.
Right: Shahaf Shabtai and Barry Cohen,
"Once on the kibbutz we used to make small challahs on Fridays outside and bring home to our parents. To their recipe we would sometimes add legumes and eat with cottage cheese. This memory of yesteryear gave us the inspiration for this recipe", say chefs Shahaf Shabtai, who leads the Pop and Pop restaurant, and Barry Cohen, sous chef at Yuval Ben Neria's Taizo.
Recipe for couscous and feta muffins with a plate of cooked vegetables
Components
For muffins:
2 cups marinated couscous prepared 2/2 cup cottage cheese1
eggs 2 tablespoons self-raising
flour 2 teaspoon baking powder 1 teaspoons salt 200 5 teaspoon white
pepper 2 g feta 3 tablespoons water of feta
or Bulgarian
cheese
for vegetables -
1 zucchini
4
/5 pumpkin <>/
<> cup tea (you can make any tea you want)
<> small
carrots
<> cup prepared
chickpeas <> cloves garlic
olive oil
For the carrot - half a teaspoon of each spice: turmeric, paprika, Ras al Store Salt
Thyme
branch <> mint leaves
Muffins and vegetables, photo: Eyal Margolin - Ginny
Method of preparation
Vegetables -
each vegetable is treated separately. The combination of this vegetable dish with the muffin is inspired by the familiar couscous dish.
Serve alongside the muffins.
Enjoy!
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