Title: Koobe Maslocka (Yellow Dumplings)
Categories: Jewish Kurdistan Israel Soup
Yield: 6 Servings

		See recipe Koobe matfuniya
CHANGES
1	ts	Turmeric
1	lg	(1 lb) zucchini

Turmeric, a most popular spice of India, is important component of flavor & color to this dumpling & soup dish.

1. The dumpling dough & stuffing are same as Koobe Matfuniya (see KURDISH.009). The tomato paste, lemon juice, & okra are omitted in this soup & replaced with turmeric & zucchini. Cut zucchini in half lengthwise & then cut each half into half-moon slices. The zucchini is added with koobe for last 15 minutes of cooking.

Should you prefer to make soup more intense you may use 5 cups of chicken broth & 5 cups of water. Or, in modern & popular method, add a 1/2 ounce bouillon cube to water. Serve hot. Serves 6 to 8.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi

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