Thursday, August 12, 2010

Ptitim - Israeli couscous...

"Ptitim (Hebrew: פתיתים אפויים‎, Ptitim Afuyim, "baked flakes") is wheat-based baked pasta, originally produced in the shape of elongated rice grains and today mostly in the shape of round pearls. Known as "Ben Gurion's Rice" in Israel, it is known as Israeli couscous or Jerusalem couscous in the United States and elsewhere and is best known as an Israeli culinary contribution rather than its regional multi-ethnic roots. Pearl shaped ptitim is somewhat similar to the Levantine pearled couscous known as Maftoul or Mograbieh in Lebanon. It is also similar to the Kabyle Abazine and the Sardinian Fregula. Rice shaped ptitim is similar to Orzo." - by

I got this as a part of 'swap food products' from my foodie friend Inbal, from Israel - she has a lovely blog worth visiting The cookie fairy. It's Israeli couscous but in my opinion (and mu Hubby's) it's way better than traditional couscous as we know it! It's sooo good! If you have a chance - try it! I prepared it the way Inbal taught me, the traditional way as the Israeli do it. It's a great side dish and will be perfect match with many, many things! Now I just have to find a way of buying some more, as I run out of the pack she sent me...

How to make it...

- 1 cup ptitim
- 1 1/2 cup hot water
- 1 onion, diced
- 1 tablespoon oil of olives
- salt, pepper, chicken stock powder

Fry onion on the oil till clear. Add ptitim and fry for a minute. And hot water, mix well. Season to taste with salt, pepper and chicken stock powder. Cover and simmer on a low heat for 8 minutes. Take from the heat and put aside for further 5 minutes and it's ready.



  1. that`s really interesting!

    have a nice time!

  2. Just wanted to note that the ptitim need to be fried a little bit (just a few minutes) before adding the hot water. They become lightly toasted and all the good flavours come out :) Also, don't be afraid to use some spices like paprika, turmeric, etc.


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