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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.
Ben-Gurion's rice – folk name for Israeli couscous, named for Israeli Prime Minister David Ben-Gurion, who spurred Eugen Proper, one of the founders of Osem, to devise a wheat-based substitute for rice. [5]
Couscous is used in salads, main courses and even some desserts. As a main course, chicken or lamb, or vegetables cooked in a soup flavored with saffron or turmeric are served on steamed couscous. [48] [49] Ptitim is an Israeli pasta which now comes in many shapes, including pearls, loops, stars and hearts, but was originally shaped like grains ...
Couscous is the perfect base for soaking up all the veggies' natural juices, but quinoa, rice or pasta will work in a pinch. Just don't be shy with the herbed lemon-mayo sauce on top. Get the recipe
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Well, being Israeli, and eating both Ptitim and Couscous, it is not the same thing. Couscous is made from semolina, and is served with vegetables such as carrot and zukini and chickpeas. Ptitim is based on a Jewish Eastern European dish called Ferfalach, and is made of flour rich in gloten, and is baked.
Dice the onion and mince the garlic, or push through a garlic press. In a large saucepan, heat 1 tbsp of olive oil and add the onion and garlic.