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F r o m W i k i p e d i a , t h e f r e e e n c y c l o p e d i a
( R e d i r e c t e d f r o m P t i t i m )
Toasted pasta in tiny balls
Ptitim or P'titim
Pasta
Side dish
Israel
Osem
Wheat
200 kcal (837 kJ )[1]
0 g
43 g
Israeli couscous (Hebrew : פְּתִיתִים , p'titím , lit. ' flakes ' , singular: פְּתִית , p'tít , lit. ' flake ' )[2] – sometimes called pearl couscous – is toasted pasta in tiny balls. Despite its name in English, it is not a type of couscous (Hebrew : קוּסְקוּס , kus'kus ).
The pearls are similar to the ones of the maltese mhamsa .
History [ edit ]
Original rice-shaped "Ben-Gurion rice". The front label introduces the history of the product (see above ).
Ptitim was created in 1953,[3] during the austerity period in Israel .[4]
Israel's first prime minister , David Ben-Gurion , asked Eugen Proper, one of the founders of the Osem food company , to devise a wheat-based substitute for rice.[5] The company took up the challenge and developed ptitim, which is made of hard wheat flour 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 couscous .[6]
Consequently, ptitim is sometimes called "Ben-Gurion rice".[7]
Preparation [ edit ]
Ptitim is made by extruding dough through a round mold, before it is cut and toasted, giving it the uniform natural-grain-like shape[6] and its unique nutty flavor.[8] Unlike common types of pasta 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.[9]
In Israel, ptitim is popular among children, who eat it plain, or mixed with fried onion and tomato paste .[5] Ptitim is now produced in ring, star, and heart shapes for added appeal.[7] Varieties made with whole wheat and spelt flour are also available for health-conscious consumers.[10] [5] Ptitim has also been popularised in other countries,[7] and in the United States , it can be found on the menus of contemporary American chefs and in gourmet markets.[11]
Couscous-style ptitim prepared as a dish of the Israeli cuisine
Ptitim in two types: "couscous" (left) and "rice" (right)
Ptitim can be used in many different types of dishes, both hot and cold.[9] The grains retain their shape and texture even when reheated, and they do not clump together.[11] Commonly, ptitim is prepared with sautéed onions or garlic (vegetables, meat, chicken or sausage can also be added). The ptitim grains may be fried for a short time before adding water.[7] They can also be baked, go in soup , served in a pie , used for stuffing , or made as a risotto .[5] Ptitim may also be used in other dishes as a substitute for pasta or rice.[12] American chef Charlie Trotter has produced a number of recipes for ptitim-based gourmet dishes,[5] even as a dessert .[6]
Similar products [ edit ]
Ptitim are very similar to the Ashkenazi Jewish farfel , which was brought to Israel by Ashkenazi Jews from Europe beginning in the 1800s, and the two are often substituted for each other.[13]
The round shape of ptitim is reminiscent of the forms of Levantine 'pearl' couscous that pre-date it, and which are known as moghrabieh in Jordan , Lebanon and Syria , or as maftoul in Palestinian cuisine .[14] [4] While moghrabieh and maftoul are produced by rolling dough between the palms or fingers, ptitim are formed by extrusion through a die in the same process as many other pastas,[15] and the two are somewhat different in terms of taste and preparation.[3]
Ptitim are also similar to the Berber berkoukes (aka abazine ) and the Sardinian fregula , 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 ("risoni") and stellini . However, unlike pastina, the ptitim grains are pre-baked/toasted[14] to give them their chewy texture and nutty flavor.[6]
See also [ edit ]
References [ edit ]
^ "Wondering about Israeli Couscous or How to Cook It?" . The Spruce Eats .
^ a b Crum, Peggy (10 February 2010). "Featured Food: Israeli Couscous" (PDF) . Recipe for Health . Residential and Hospitality Services, Michigan State University . Retrieved 7 April 2017 .
^ a b Marks, Gil (2010). "Couscous" . Encyclopedia of Jewish Food . Houghton Mifflin Harcourt. pp. 315–317. ISBN 978-0544186316 .
^ a b c d e Doram Gaunt (9 May 2008). "Ben-Gurion's Rice" . Haaretz .
^ a b c d Martinelli, Katherine (3 November 2010). "Ben Gurion's Rice and a Tale of Israeli Invention" . Food. The Forward .
^ a b c d Gur, Janna (2008). "Simple Pleasures" . The Book of New Israeli Food: A Culinary Journey . Schocken Books. p. 127. ISBN 978-0805212242 .
^ "Stocking Your Fridge and Pantry" . What Good Cooks Know: 20 Years of Test Kitchen Expertise in One Essential Handbook . America's Test Kitchen. 2016. p. 134. ISBN 978-1940352664 .
^ a b Callard, Abby (22 March 2010). "Newly Obsessed With Israeli Couscous" . Arts & Culture. Smithsonian . Washington, D.C.
^ Sharon Wrobel (6 July 2006). "Half of Israeli households buy low-fat products" . The Jerusalem Post .
^ a b Faye Levy (5 October 2007). "Petit ptitim" . The Jerusalem Post.
^ Meador, David (14 October 2015). "Squash provides fantastic fall flavors" . Living, Food & Drink: Cooking with Local Chefs. The Bradenton Herald .
^ Koenig, Leah. "The Truth About Israeli Couscous" . Taste Cooking . Retrieved 4 September 2023 .
^ a b "Israeli Couscous" . GourmetSleuth.com. Archived from the original on 26 June 2012. Retrieved 5 June 2012 .
^ Koenig, Leah. "The Truth About Israeli Couscous" . Taste Cooking . Retrieved 4 September 2023 .
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