Ptitim first intrigued me because of it’s history! I love food stories and how a particular dish or ingredient came into existence! Ana told me ptitim was discovered when there was a shortage of rice in Israel after the war of independence. It was a substitute for rice but now it has found a place in the gourmet shelves, specially outside of Israel, where it is often called Israeli Couscous. Though I didn’t find any similarity in the taste of ptitim to couscous 🙂
Almost every other day, I grab some of this delicious israeli couscous salad from Ana’s lunch box! Yes, like little school girls, we exchange our lunch boxes all the time! She loves my Indian roti-sabzi meal and I love her fresh salads!
I love the pearly texture of ptitim and the first time I remember I loved how saying ‘ptitim’ (pee-ti-tim) felt on my tongue 🙂 the word literally translates to ‘small flakes’ – how beautiful and apt word for this pasta:)
Cold, lemony and fragrant, this ptitim salad is a treat for sunny afternoons. Ready in 15 mins, its a great addition to any meal or better still a perfectly balanced meal in itself! I recently made the salad for a barbecue party. All the herbs that I used, I picked them from my own balcony garden:). After the couscous salad this is the second recipe I tried from my newest cookbook – Fresh flavours from Israel.
By Ashima Goyal Siraj
Preparation time: |Cooking time: |Serves: 4
1 cup ptitim
4 carrots, peeled and julienned
1/2 cup green olives, roughly chopped
1/2 cup black olives, roughly chopped
3 tbsp olive oil
2 tbsp mix seeds – nigella, sesame, sunflower etc
1 cup chopped fresh herb leaves – basil, mint and coriander
Zest and juice of one lemon
Salt and freshly ground black pepper to taste
- Cook the ptitim in 4 cups of salted boiling water. It cooks just like pasta and hardly takes 5-6 minutes to become tender. Drain and rinse in running cold water until it has cooled down.
- Put in a large mixing bowl and drizzle over olive oil. Mix well to prevent the ptitim from sticking to each other. Add all other ingredients and toss well. Chill in the fridge for at least half hour before serving.