Ptitim (Israeli Couscous) is a traditional Israeli recipe for a classic dish of couscous served in a tomato sauce that's considered a national dish of Israel. The full recipe is presented here and I hope you enjoy this classic Israeli version of: Israeli Couscous (Ptitim).
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In Hebrew it’s called ptitim (flakes) and essentially, it’s medium-sized balls of toasted pasta. Ptitim originated in Israel in the 1950s when rice was scarce due to austerity. As a result, ptitim is available as balls but also as rice shapes, a little like orzo pasta. This is the classic version of ptitim, served in a tomato-based sauce.
Ingredients:
1-2 tbsp oil
1 Onion, chopped
300g Israeli couscous ptitim (pearl couscous)
1 tbsp Tomato purée
Salt and freshly-ground black pepper, to taste
1 tsp Paprika
600ml Water, boiling
Method:
Place a pan over medium heat. Once hot, add the oil and use to fry the onion until lightly golden (about 5 minutes).
Add the couscous, tomato purée, salt, black pepper, paprika and cook, stirring occasionally, for 2-3 minutes.
Add the boiling water, stir and cover. Reduce the heat to low, cook for about 6-8 minutes (or according to the couscous package instructions). Turn the heat off, stir, then cover and allow to rest for 5 minutes.
Turn into a bowl, garnish with a little chopped flat-leaf parsley and serve.
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