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Ptitim (Israeli couscous): photo of the dish
Illustrative photo: Nsaum75 — CC BY-SA 3.0, Wikimedia Commons
Pasta & rice

Ptitim (Israeli couscous)

Small balls of toasted durum wheat pasta, invented in Israel in the 1950s as an alternative to rice. They have a slightly crunchy texture and a nutty taste, and are eaten as a side or as an everyday main.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Finely slice the onion and crush the garlic.
  2. Heat the olive oil in a saucepan and sauté the onion for 5 minutes until translucent.
  3. Add the ptitim and stir for 3 to 4 minutes over medium heat until golden, without letting them burn.
  4. Add the garlic and paprika, then pour in the hot stock.
  5. Bring to a boil, lower the heat, cover and cook for 12 to 15 minutes, stirring from time to time, until the liquid is absorbed.
  6. Off the heat, stir in the butter and parsley, adjust the seasoning and serve hot with a spoonful of yogurt.

Variations and tips

Pine nut version. Dry-toast the pine nuts in a pan and sprinkle them over the dish just before serving.

With what you can find here. Ptitim are sold in most Middle Eastern grocery stores; otherwise use small pasta like orzo or long-grain rice.

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Original Ecomely recipe.