Among the whole grains that exist globally, perhaps theIsraeli Ptitim is one of the most particular, both for its historical context as well as for its distinctive flavor, or even its appearance, which does not leave indifferent to the commensal.
What is Israeli Ptitim actually
Well, to understand what Ptitim is, it is necessary to specify what it is and what it is not. The first characteristic that stands out is that in addition to the name that is usually given, among many other names, for instance Israeli couscous, and itsrounded shape, it has little resemblance to the traditional couscous.
The Ptitim is made of wheat flour, so it is a vegetarian- and vegan-friendly food, and has a slightly chewy texture. Many people say it resembles barley, because it is toasted, which gives it a tasty but mild flavor. However, some might consider it tasteless, therefore it should be prepared with spices or condiments, fresh herbs or sauces.
You can find lots of Pearl Couscous Recipes and Products | RiceSelect® online, but here you’ll see two easy and flavory preparations.
Ptitim Salad with cranberries and tender kale leaves
Ingredients:2 cups of Ptitim.1 cup of rice vinegar.1 tbsp of olive oil.4 cups of hot vegetable broth.2 tsp of mustard.1 tsp of honey.Sea salt.4 cups of young kale leaves.1 tsp of ground black pepper.1/2 cup olive oil.1 tsp of butter.1/2 cup dried cranberries.
Preparation:Put to a boil salty water or broth with a tsp of oil. Preferably use a large pot, as it grows quite a bit. When it comes to a boil, remove from the flames and incorpore the Ptitim, stirring immediately so all the Ptitim absorbs the liquid. Put the lid on and let it stand for 5 minutes. When you uncover the pot, the Ptitim will most likely be compact, with grains stuck together. Throw 1 tsp of butter, and shell the Ptitim with the help of a fork, keep turning and stirring until the grains are loose.In a frying pan, fry the Ptitim in olive oil until it gets brownish. When the Ptitim is done, pour in the vegetable broth and sprinkle a little salt. Turn off the heat and cover.When the Ptitim has absorbed the liquid, it is ready. Use a fork to stir before serving. To serve the salad, place a bed of young kale leaves, then pour a tbsp or two of the Ptitim and dried cranberries. Drizzle with the mustard vinaigrette and enjoy as an appetizer or as a side to the main dish like baked turkey or chicken.
To prepare the salad dressing, you can use a bowl and mix all the ingredients and stir with a fork until all the ingredients are well incorporated and achieve an emulsion.
Ptitim with vegetables and dried fruits
Ingredients: 9 oz (250 g) of Ptitim.2 cups (500 ml) of vegetable broth.1/2 large onion.1 clove garlic.1/2 red pepper.5.3 oz (150 g) pumpkin.salt.1 tbsp vegetable margarine.1 tsp hot paprika.1 oz (30 g) raisins.1.8 oz (50 g) dried apricots.¾ oz (20 g) of almonds and walnuts.3 pitted datesfresh chives, fresh coriander or parsley.extra virgin olive oil.black pepper.
Preparation:Chop all the nuts and vegetables into small pieces. Put a couple of tablespoons of olive oil in a pot and start to fry a minced garlic clove in that pot.Before it takes color, add the onion, as well as the pumpkin and the red pepper, always in small pieces with salt and pepper. Sauté for about 5 minutes.Pour in a tbsp of vegetable margarine and continue to fry everything until the onion is well poached.Now integrate the nuts into the mixture and sauté for a couple of minutes. Pour in a tsp of hot paprika and fry it for a few seconds, without burning it, before adding the Ptitim together with the vegetables and finely chopped chives. Sauté the mix for approximately 2 to 3 minutesPour in the vegetable broth and then cook for about a quarter of an hour, until the Ptitim is tender and has absorbed all the broth. If it is still too hard, pour a little more broth and continue cooking.Let it rest for a while, so it is not so hot, but don’t let it cool down too much, then serve with cilantro or fresh parsley on top.