Ptitim(Israeli Couscous)

One of the food staples that I became familiar with when I was in Tel Aviv was called ptitim. Which is better known as Israeli couscous outside of Israel. Ptitim are actually toasted pasta shaped into small balls, rice, or other shapes. Ptitim were created after 1948 as a way to feed the nation during austerity measures. Since then they have become an Israeli favorite. It is a favorite with Israeli children and is loved by adults as well. It can served cold in a salad or hot as a side dish. One of the most popular ways to prepare ptitim isto cook it with fried onions. Try this recipe as a substitute to rice or pasta.

Ingredients:
one medium onion chopped
one minced clove of garlic
salt
one teaspoon ground black pepper
one tablespoon canola oil
2 cups ptitim(Israeli Couscous)
3 cups Water

Method:
In a large skillet heat the tablespoon of canola oil over medium heat.  When the oil has come to temperature add the chopped onion and cook for about six minutes. Next add the minced garlic, salt, ground black pepper, and the ptitim. Cook the ptitim in the fried onions for about 2 minutes to toast the ptitim. When the ptitim start to turn a golden brown add the three cups of water to the skillet and bring to a boil. Once at a boil stir the ptitim, lower the heat, and cook for 10 minutes while covered. When there is no liquid left in the pan the ptitim are ready to serve immediately.