Flakes are life

Photo: Afik Gabay

• Food
• Family Meal
• Three wins

Abroad they have long been served in chef restaurants, in the country they are still considered a children's dish, but no adult would love to dive into a bowl full of them. The flakes, one of the most Israeli and favorite foods and we have 3 recipes that will make them memorable

Goat fur in collaboration with Sugat

They were created during the austerity period by a special invitation by then-Prime Minister David Ben-Gurion as a substitute for rice for the residents of the young Nation of Israel and have since become one of the flagships of Israeli cuisine. Since then, flakes are considered in Israel to be a modest dish, but abroad they are recognized as Israeli couscous and served in the finest restaurants.

If in the past only ordinary flakes made from white flour (such as rice, couscous and starfish) could be found, today's dietary diversity has expanded, and flakes from 100% whole wheat can be found, as well as packaging made with 30% whole flakes. Cooking full flakes and cooking the same regular flakes: one and a half cups of water per cup of flakes, along with spices and salt. For the result of 'one-to-one' flakes, it is advisable to light the flakes before adding water.

Just like pasta, they are a great base for a wide variety of flavors, aromas and colors as in the three accompanying recipes: rice peas with peas inspired by Italian lemon curd, baked in the oven as a family pastry with chickpeas, tomatoes and feta cheese and finally with beets that color them in deep purple.

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Rizzy Bizi: Rice flakes with peas

Recipe By: Goat Telem, Sugat

• 30 minutes work
• Easy to prepare
• 5 diners

IsraeliOur LunchFurf DinnerWhite dinner

Giant Busy. Rice flakes with peas (Photo: Afik Gabay)

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Ingredients

• • 2 tablespoons olive oil
  • 1 medium onion, peeled and diced
  • 1 packet of rice-shaped flakes
  • 1 Thin chopped parsley
  • 1 bunch of coriander / dill / mint, finely chopped
  • 1 teaspoonful of salt
  • 200g frozen peas (1/4 package), no thawing needed
  • 3 glasses

Preparation

How do I make bizzy rice?

• In a medium saucepan, fry the onion together with the oil over a medium-high flame for 6-9 minutes, stirring until the onion has softened and begins to turn golden.

• Add the flakes and fry for about 2 more minutes.

• Stir in the herbs and then add the water and salt and bring to a boil.

• Cover and cook on low flame for 6-7 minutes, until most of the water is absorbed.

• Remove the lid, stir in the frozen peas. Close and continue cooking for 8-10 more minutes or until all the water has absorbed, the flakes have cooked and the peas have softened, but retains a nice green color.

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Pastry flakes with chickpeas, tomatoes and feta

Recipe By: Goat Telem, Sugat

• 50 minutes work
• Easy to prepare
• 5 diners

Israeli Pastry LunchDinner VegetarianLifeWhite

Dinner flies. Baked flakes with chickpeas, tomatoes and feta cheese (Photo: Afik Gabay)

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Ingredients

• • 2 tablespoons olive oil
  • 1 round package (couscous)
  • 3 ripe tomatoes, cut into large cubes
  • 1 Thin chopped parsley
  • 1 cup of chickpeas
  • 1 teaspoonful of salt
  • 3 glasses

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  • 100 grams of grated or crumbled feta cheese

Preparation

How to make flakes pastry with chickpeas, tomatoes and fries?

• Cook the chickpeas according to the instructions in the article here.

• Preheat oven to 180 degrees.

• In a small saucepan, fry the flakes over a high flame without oil for 4-5 minutes, while stirring constantly, until golden.

• In porcelain or pyrex mold (size 20X28 or similar size) put all the ingredients: roasted flakes, chickpeas, tomatoes, salt and parsley. Stir well. Seal the mold well with baking paper and top with aluminum foil.

• Put in the oven and bake 45-60 minutes, until the flakes have completely cooked.

• Carefully remove the cover, sprinkle over feta cheese and serve. You can serve sprinkle over more fresh herbs like parsley or green onion.

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Flakes filled with beets

Recipe By: Goat Telem, Sugat

• 30 minutes work
• Easy to prepare
• 5 diners

IsraeliPaste VegetablesLunch and Fur DinnerWhite Naturally

Purple meal. Flakes filled with beets (Photo: Afik Gabay)

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Ingredients

• • 2 tablespoons olive oil
  • 2 medium, peeled and cut beets into small or grated cubes
  • 1 packet of whole wheat flour flakes
  • 1 teaspoonful of salt
  • 3 glasses

• For submission

  • Chopped chopped parsley (coriander, mint or dill)

Preparation

How to make whole flakes with beets?

• In June, fry the beets with the oil over a medium-high flame for 6-9 minutes, while stirring - until softened slightly.

• Add the flakes and fry for about 2 more minutes.

• Pour the water, add the salt and bring to a boil.

• Cover the pot, reduce the heat and cook on low flame for 13-15 minutes, until the flakes and beets are cooked.

• Serve with over-the-top herbs (like mint, dill, parsley).

More pasta recipes

• Tomato soup with flakes

• Flake dish that kids love

• Flakes with lemon and basil

• For flakes and vegetables

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