50 gr flour 20 gr melted butter
1 egg
18 gr onions
1 gr dried mint
0,1 gr saffron
salt
Dilute egg with salted water and spray mixture on flour. Shape mealy drops in flour as small crumbs. Pour water on shreded onions and boil.
Shake crumbs gently on a sieve eliminating flour excess. Put into boiling broth at continuous stirring. Season with saffron infusion and
sprinkle with dried mint before serving.
