Dziriettes

Savor the warmth of North African cuisine with these delightful Dziriettes, made from coarse semolina and chickpeas, seasoned with cumin and fresh parsley. Ideal for a cozy weeknight dinner or a unique gathering with friends.

• 2 cups coarse semolina
• 1 cup water
• 1 teaspoon salt
• 1 cup chickpeas
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 tablespoon fresh parsley

Method

1. 1

   In a large bowl, combine the coarse semolina, salt, and water. Mix well until a dough forms.

2. 2

   Knead the dough for about 5 minutes until it is smooth and pliable.

3. 3

   Divide the dough into small balls, about the size of a golf ball.

4. 4

   Flatten each ball into a disc and place them on a damp cloth to prevent drying out.

5. 5

   In a mixing bowl, combine the mashed chickpeas, olive oil, and ground cumin. Mix until well combined.

6. 6

   Heat a non-stick pan over medium heat. Cook the semolina discs for about 5 minutes on each side, or until golden brown.

7. 7

   Once cooked, serve the Dziriettes warm, topped with the chickpea mixture and garnished with fresh parsley.