Ptitim with vegetables (Izrail couscous)

Category: Dishes from cereals and flour products
Ptitim with vegetables (Izrail couscous)

Ingredients

Ptitim 1.5 cups
Eggplant 1 PC
carrot 1 PC
bulb 1 PC
Cherry tomatoes 100 g
garlic 3 slices
ginger root 15g
olive oil for frying 50-70ml
cilantro 1 bundle
salt
ground red pepper, sweet and hot by a pinch
water 2.5 cups

Cooking method

  • Pour ptitim into salted boiling water, reduce heat to medium and, stirring occasionally, cook for 15 minutes. Chop the garlic and ginger and lightly fry in olive oil, add chopped carrots, onions and cook until soft. Cut the eggplant into small cubes, cut the cherry into quarters, put the vegetables and paprika in a pan with garlic, add salt and cook for another 10 minutes over medium heat. When the vegetables reach readiness, put ptitim, finely chopped cilantro, mix gently and keep on fire for another five minutes.
  • I really liked it.

Note

My husband did not like it, pushing the plate aside, said: I ate pearl barley in the army. Well, how can I argue with a real colonel? I had to fry him potatoes with porcini mushrooms

Ptitim with vegetables (Izrail couscous)



I found the recipe for ptitima with vegetables here 🔗

Arka
What word - ptitim
And I will soon go to look for ptitim ... I'll be back, I'll tell
celfh
Arka, be sure to tell what a real ptitim looks like
Arka
I still hope this is something decent
Caprice
Quote: celfh

Ptitim with vegetables (Izrail couscous)
Do not confuse suns: couscous is couscous. And ptitim is ptitim. Two big differences. Ptitim - small pasta for filling.
Musenovna
Quote: Caprice

Do not confuse suns: couscous is couscous. And ptitim is ptitim. Two big differences. Ptitim - small pasta for filling.
The packaging says ptitim (Israeli couscous). I've also bought a bag a long time ago and thought about how to cook it. And here is the recipe.
Musenovna
By the way, does it taste like couscous ?!
Kamusik
A little more than half a century ago, Israel's first prime minister David Ben-Gurion faced the problem of food shortages, including the country's traditional products - couscous and rice. The prime minister personally set a priority task for the specialists of the Israeli food industry - to develop a product that looks like rice, but only from wheat, which would be easy to manufacture and universal in preparation, in a word, everyone would like it at once. The result exceeded all expectations! There appeared "ptitim" in the form of rice, and then ptitim of a rounded shape, similar to the traditional couscous, which came to be called couscous. Ptitim immediately entered the daily menu of the Israelites. According to one version, this couscous was first called Israeli in the United States, when the chef of one of the New York restaurants included ptitim on the menu after visiting an Israeli chef. Now ptitim is an integral part of the cuisine of many countries: Morocco, Turkey, Tunisia, France.
Glory West
and yet we do not eat couscous ... not at all ... but the recipe is wonderful
Caprice
Quote: Musenovna

By the way, does it taste like couscous ?!
Ptitim tastes more like vermicelli

Quote: Slava West

and yet we do not eat couscous ... not at all ... but the recipe is wonderful
I completely agree
celfh
Quote: Caprice

Do not confuse suns: couscous is couscous. And ptitim is ptitim. Two big differences. Ptitim - small pasta for filling.
I do not confuse)) I read
Ptitim with vegetables (Izrail couscous)

Caprice
Quote: celfh

I do not confuse)) I read

Ptitim with vegetables (Izrail couscous)

Yes, we believe, we believe Doesn't it happen that the manufacturer confuses? Modern manufacturers are far from the standard of knowledge. In this case, the product is not produced in Israel, but according to the Israeli example. And the name - the manufacturer "heard the ringing, does not know where he is" (c)
Tanya-Fanya
What an interesting side dish!
It is clear that ptitim cannot be a couscous because couscous is not boiled, but poured with boiling water (or a boiling broth) and they bark to insist, to swell.
So my question is, did anyone make this dish with a piece?
Caprice
Quote: Tanya-Fania

What an interesting side dish!
It is clear that ptitim cannot be a couscous because couscous is not boiled, but poured with boiling water (or a boiling broth) and they bark to insist, to swell.
So my question is, did anyone make this dish with a piece?
Not because of this. Do not confuse ptitim, couscous and bourgoule.
Ptitim are small pasta. We have already discussed them above.
Couscous - Real couscous is steamed. There are small, medium and larger ones. A completely different technology for making cereals than ptitim.
And pour boiling water and let it swell - this is burgul. The groats are made from wheat. Like "artek". There are different degrees of grinding.
Tanya-Fanya
Caprice, Thank you so much!
We brew couscous in Russia with boiling water according to the instructions on the package. Apparently, as above, it's all about the manufacturer.
Caprice
Quote: Tanya-Fania

Caprice, Thank you so much!
We brew couscous in Russia with boiling water according to the instructions on the package. Apparently, as above, it's all about the manufacturer.
If you wish, you can also cook couscous in the microwave. Many people do this too. Me too when lazy to strain
But real traditional couscous is steamed. For many, this is a whole action.
Marina22
Call it a pot, but don't put it in the oven
The recipe is super! Thank you.

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