Israeli couscous ( he, פתיתים, , ), is toasted

pasta Pasta (, ; ) is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Rice flour, or legumes such as beans or lentils, ar ...

in tiny balls, developed in Israel in the 1950s when rice was scarce due to austerity in Israel. Despite the name in English, it is not a type of

couscous Couscous ( '; ber, ⵙⴽⵙⵓ, translit=Seksu) – sometimes called kusksi or kseksu – is a Maghrebi dish of small steamed granules of rolled durum wheat semolina that is often served with a stew spooned on top. Pearl millet, sorghum, ...

History

Ptitim was created in 1953, during the austerity period in Israel. Israel's first

prime minister A prime minister, premier or chief of cabinet is the head of the cabinet and the leader of the ministers in the executive branch of government, often in a parliamentary or semi-presidential system. Under those systems, a prime minister i ...

David Ben-Gurion David Ben-Gurion ( ; he, דָּוִד בֶּן-גּוּרִיּוֹן ; born David Grün; 16 October 1886 – 1 December 1973) was the primary national founder of the State of Israel and the first prime minister of Israel. Adopting the nam ...

, asked Eugen Proper, one of the founders of the Osem food company, to devise a wheat-based substitute for rice. The company took up the challenge and developed ptitim, which is made of hard

wheat flour Wheat flour is a powder made from the grinding of wheat used for human consumption. Wheat varieties are called "soft" or "weak" if gluten content is low, and are called "hard" or "strong" if they have high gluten content. Hard flour, or ''bread ...

and toasted in an oven. Ptitim was initially produced with a rice-shape, but after its success Osem also began to produce a ball-shaped variety inspired by

. Consequently, ptitim is sometimes called "Ben-Gurion rice".

Preparation

Ptitim is made by extruding

dough Dough is a thick, malleable, sometimes elastic paste made from grains or from leguminous or chestnut crops. Dough is typically made by mixing flour with a small amount of water or other liquid and sometimes includes yeast or other leavenin ...

through a round mold, before it is cut and toasted, giving it the uniform natural-grain-like shape and its unique nutty flavor. Unlike common types of

and couscous, ptitim was factory-made from the outset, and therefore is rarely seen home-made from scratch. The store-bought product is easy and quick to prepare. In Israel, ptitim is popular among children, who eat it plain, or mixed with

fried onion Fried onions are slices of onions that are either pan fried (sautéed) or deep fried — and consumed as a popular snack food, garnish, or vegetable accompaniment to various recipes. Sautéed onions Common fried onions are cooked by basic pan ...

and

tomato paste Tomato paste is a thick paste made by cooking tomatoes for several hours to reduce the water content, straining out the seeds and skins, and cooking the liquid again to reduce the base to a thick, rich concentrate. It is used to impart an inten ...

. Ptitim is now produced in ring, star, and heart shapes for added appeal. Varieties made with

whole wheat A whole grain is a grain of any cereal and pseudocereal that contains the endosperm, germ, and bran, in contrast to refined grains, which retain only the endosperm. As part of a general healthy diet, consumption of whole grains is associated wi ...

and spelt flour are also available for health-conscious consumers. Ptitim has also been popularised in the other countries, and in the

United States The United States of America (U.S.A. or USA), commonly known as the United States (U.S. or US) or America, is a country primarily located in North America. It consists of 50 states, a federal district, five major unincorporated territori ...

, it can be found on the menus of contemporary American chefs and in gourmet markets. Israeli Couscous (140491483)

Ptitim can be used in many different types of dishes, both hot and cold. The grains retain their shape and texture even when reheated, and they do not clump together. Commonly, ptitim is prepared with sautéed

onions An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus '' Allium''. The shallot is a botanical variety of the on ...

or garlic (vegetables, meat, chicken or

sausage A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs may be included as fillers or extenders. ...

can also be added). The ptitim grains may be fried for a short time before adding water. They can also be baked, go in soup, served in a pie, used for

stuffing Stuffing, filling, or dressing is an edible mixture, often composed of herbs and a starch such as bread, used to fill a cavity in the preparation of another food item. Many foods may be stuffed, including poultry, seafood, and vegetables. A ...

, or made as a

risotto Risotto (, , from meaning "rice") is a northern Italian rice dish cooked with broth until it reaches a creamy consistency. The broth can be derived from meat, fish, or vegetables. Many types of risotto contain butter, onion, white wine, and Pa ...

. Ptitim may also be used in other dishes as a substitute for pasta or rice. American chef

Charlie Trotter Charles Trotter (September 8, 1959 – November 5, 2013) was an American chef and restaurateur A restaurateur is a person who opens and runs restaurants professionally. Although over time the term has come to describe any person who owns a ...

has produced a number of recipes for ptitim-based gourmet dishes, even as a dessert.

Similar products

Ptitim is very similar to the Ashkenazi Jewish

farfel Farfel (Yiddish: פֿאַרפֿל, ''farfl''; from Middle High German ''varveln'') is small pellet- or flake-shaped pasta used in Ashkenazi Jewish cuisine. It is made from a Jewish egg noodle dough and is frequently toasted before being cooked. ...

, which was brought to Israel by Ashkenazi Jews from Europe beginning in the 1800s, and the two are often substituted for each other. Ptitim's round shape is reminiscent of the forms of

Levantine Levantine may refer to: * Anything pertaining to the Levant, the region centered around modern Syria, Lebanon, Israel, Palestine, and Jordan, including any person from the Levant ** Syria (region), corresponding to the modern countries of the Lev ...

'pearl' couscous that pre-date it, and which are known as ''

moghrabieh Couscous ( '; ber, ⵙⴽⵙⵓ, translit=Seksu) – sometimes called kusksi or kseksu – is a North African cuisine, Maghrebi dish of small steaming, steamed granules of rolled durum wheat semolina that is often served with a stew spooned o ...

'' in

Jordan Jordan ( ar, الأردن; tr. ' ), officially the Hashemite Kingdom of Jordan,; tr. ' is a country in Western Asia. It is situated at the crossroads of Asia, Africa, and Europe, within the Levant region, on the East Bank of the Jordan Rive ...

Lebanon Lebanon ( , ar, لُبْنَان, translit=lubnān, ), officially the Republic of Lebanon () or the Lebanese Republic, is a country in Western Asia. It is located between Syria to Lebanon–Syria border, the north and east and Israel to Blue ...

and Syria, or as ''

maftoul Couscous ( '; ber, ⵙⴽⵙⵓ, translit=Seksu) – sometimes called kusksi or kseksu – is a Maghrebi dish of small steamed granules of rolled durum wheat semolina that is often served with a stew spooned on top. Pearl millet, sorghum, b ...

'' in

Palestinian cuisine Palestinian cuisine consists of foods from or commonly eaten by Palestinians, whether in Palestine, Israel, Jordan, refugee camps in nearby countries, or by the Palestinian diaspora. The cuisine is a diffusion of the cultures of civilizations ...

. While the Levantine dish is a coated couscous, ptitim is an extruded paste, and the two are very different in terms of taste and preparation. Ptitim is also similar to the Berber

berkoukes Couscous ( '; ber, ⵙⴽⵙⵓ, translit=Seksu) – sometimes called kusksi or kseksu – is a Maghrebi dish of small steamed granules of rolled durum wheat semolina that is often served with a stew spooned on top. Pearl millet, sorghum, b ...

(aka ''abazine'') and the Sardinian

fregula Fregula (often written fregola) is a type of pasta from Sardinia. It is similar to North African Berkoukes, Levantine cuisine, Levantine Couscous, Moghrabieh, and Israeli couscous. Fregula comes in varying sizes, but typically consists of semoli ...

, but these, too, unlike ptitim, are rolled and coated products. Ptitim also resemble some products of the pastina family, in particular acini di pepe,

orzo Orzo (, ; from , from Latin ), also known as risoni (; 'large rains ofrice'), is a form of short-cut pasta, shaped like a large grain of rice. Orzo is traditionally made from flour, but it can also be made of whole grain. It is often made with ...

("risoni") and ''stellini''. However, unlike pastina, the ptitim grains are pre-baked/toasted to give them their chewy texture and nutty flavor.

References

External links

How to Cook Israeli Couscous
{{Jewish baked goods Israeli cuisine Types of pasta Middle Eastern cuisine Israeli inventions

History

Preparation

Similar products

See also

References

External links