Preparation

• You start by frying the orzo in a dry frying pan. This way they will give more flavor to the dish. Fry it brown on a medium heat, not too hard. Slowly bake it for about 10 minutes. Then put the orzo in a separate bowl.
• Put the olive oil in the frying pan and brown the onions for about 10 minutes. Add the washed spinach little by little to the pan and let the moisture evaporate well. Then add a little salt and pepper. Then pour 500 ml of water into the pan, stir well and add the orzo. Stir occasionally and let it cook for about 15 minutes, covered. If you think more moisture is needed, add just a little bit. If the orzo is cooked, still has a bite, then it is ready. But if there is still a lot of moisture left, turn the heat up a bit and let the excess moisture evaporate.
• While the orzo is cooking, in a bowl you can mix together the yogurt, garlic, tablespoon of olive oil and a little lemon juice, dill and red pepper.

  • 

  • 

  • 

  • 

  Loading gallery media…
• Finely chop the coriander and add it to the spinach mixture. Cut the olives into rings.
  To serve, spoon the spinach onion mixture onto a flat dish. Make a hole in the center and pour in the yogurt. Divide the olives nicely outside in a circle. Drizzle over the nigella seeds.