How to make soup, salads, tabbouleh, and casserole


Ptitim is a multi-use product originally from Israel. It looks like spaghetti, but it behaves like cereal. Thanks to this, ptitim can easily be used as pasta (its nature of wheat will gratefully accept all juices and sauces), and as a cereal, adding anywhere: in soups, it significantly imitates, for example, bulgur, in salads pretends to be couscous - someone He even calls it: Israeli couscous.


We spoke with several chefs who love to cook and handle petitim a lot. There is soup, salads, faysutto, and even a casserole. The main thing is to cook the petitim exactly as indicated on the package. When cooking, it behaves somewhat differently from ordinary pasta, and here you need to look both ways.


Feta and tomato salad

There is a classic Israeli salad that is light and nutritious. Find juicy, tasty pink tomatoes and cut them into large wedges. Put good feta cheese, cut it into large pieces. Add lightly chopped green basil leaves and boiled ptitim to a bowl. Season with a mixture of extra virgin olive oil, garlic, and lemon oil. The proportions are arbitrary, as you like.




Shrimp salad with caper sauce

In the salad, you do not have to indicate clear proportions, here you can increase or decrease something at your discretion. Boil the ptitim, chop the dried tomatoes well, do not chop the baked and peeled bell pepper well. Combine with the ptitim, put a little fried shrimp, finely chopped parsley, and cilantro. And green onions in the salad.


Season with capers: Use a blender to grind 100ml of sunflower oil, 30g of capers, 10g of Dijon mustard, 10ml of lemon juice, 1 yolk, and soy sauce to taste. It will turn into something like mayonnaise. If you do not want such mayonnaise, then you can skip the egg yolk, but instead of 100 ml of sunflower oil, you need to pour 50 ml of extra virgin olive oil. Then you get an aromatic oil marinade.


Pasta with mushrooms

Cook 100g of ptitim as directed on the package. Just keep in mind that it will take a little longer to cook than regular pasta. But here you have to be careful and maintain the consistency of al dente which is good for the pasta. Throwback on a sieve. Fry finely chopped onions In olive oil. Add a little dry white wine or water and a little demiglas sauce to the onions. If there is no demiglass, pour some beef broth into the pan. If you're making broth, you don't need the water and wine -just a little for the aroma. When the onions acquire a nice sticky texture, put the prepared mushrooms and butter in the pan, salt, and sprinkle with pepper. Simmer for a few minutes to allow the paste to absorb the juices and aromas. Such pasta will be an excellent side dish, for example, with a rib of beef stewed in sous vide .



Ptitim will make a great casserole that all kids will love. Make the classic bechamel sauce. Add shredded cheese, perfect cheddar cheese. Put on the stove and stir until the cheese melts and the sauce turns into a thick cheese porridge. Add some cream and the ptitim is already cooked in there. You'll get Thick cheese sauce mixed with soft pasta. Proportions are also by eye, that is, who likes density. Then put the ptitim in a heat-resistant bowl,pre-oiled, and covered with breadcrumbs. Send to the oven until golden brown. You will get an independent dish that does not require any additions But if you wish, you can insert one layer between two layers of ptitim, for example, a stew of minced meat with onions. 


Fakeisotto with spinach and scallops

Boil 100 grams of ptitim in 200 ml of boiling water. In 20 ml of olive oil, fry 20 grams of finely chopped leeks or onions, one crushed garlic clove, and 1 gram of thyme (mainly a sprig). After the leeks become transparent, pour Some white wine - about 30 ml. Steam it well, about three times. Then I send 30 grams of spinach there and simmer until relatively soft. Then we add the previously cooked ptitim to the pan and pour 30 ml of cream. Steam the cream and add 15 grams of Finely grated Parmesan cheese. And at the end, add fresh scallops in there. Finally, sprinkle this risotto with finely chopped parsley.


Tabbouleh with Shrimp

Take 100 grams of already boiled ptitim. Mix it with finely chopped herbs: 20 grams of parsley, 15 grams of coriander, and 15 grams of mint. Do not skimp and reduce the greenery - it gives the tabbouleh the freshness it needs. Add the juice of a quarter of a lemon. Take 60-80 grams of delicious cherry tomatoes, cut them in half, and add to the tabbouleh. If there are no cherries, take simple cherries, but first, you need to boil and peel them - it is annoying when the pieces of tomato peel hang in the dish. In this case, chop the tomatoes finely Then take half of a ripe tomato and squeeze the tomato juice into the tabbouleh - this will benefit the whole mass. Stir and sprinkle everything with finely chopped green onions. Or put it next to it with hot pepper. Then we take a mixture of olive and sesame oil and season the tabbouleh with it. You can also add a few drops of fish sauce in there, little. Sprinkle with salt and powdered sugar - just a little. The powder is needed to neutralize the acidity of the tomatoes. Well, on top, when the tabbouleh is ready, put the fried shrimp in olive oil on top.


Lamb soup

"Take the leftover lamb and some lamb bones, not ribs, something simpler. So, suppose you got a pound of meat. Put them in a saucepan with two liters of cold water, add a large onion, a carrot, a tomato, three cloves of garlic, and parsley. Put the pan on the fire, Add 5 grams of salt at once. Cook over low heat, peeling and not boiling. Boil the contents of the saucepan five times for a rich, low-fat, clear broth that tastes great. Remove everything from the broth that was cooked in there. Put the peeled tomatoes and chopped green onions. Finely chop the coriander, parsley, and mint. Then add pre-cooked ptitim in there. This will make a light and rich soup.

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