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Sweet couscous just like the neighbors made (and there is also a quick version from an instant bag)

This is not the Moroccan baroque nor the more familiar creamy version.

It is a nostalgic time tunnel that sends Ayala Jenny to childhood

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• recipe

• couscous

• Purim

Doe Jenny

Thursday, February 25, 2021, 6 p.m.

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Sweet childhood memory.

Festive couscous for Purim (Photo: Walla! NEWS system, Ayala Jenny)

When I was a child, our neighbors used to make the sweet couscous every Purim.

All the children of the neighborhood would gather

densely around the table and savor an airy, hot couscous whose butter melts between its grains, and which mixes with sugar, cinnamon, raisins and almonds.

Childhood tastes of sheer pleasure.

This is not a Moroccan dairy couscous called barcoque - of large semolina flakes cooked

in milk and butter and my recipe I posted here before in the

flake

version, nor a couscous eaten with raisins or cream, but a traditional Purim dish.

We do not know?

It's time to give it a try.

The recipe is presented to you in full.

For those who miss the flavors but are looking for shortcuts, at the end of the recipe is an explanation of its preparation from a ready-made couscous bag.

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To the full article

Sweet couscous for Purim

Recipe By: Ayala Jenny, Walla!

Food

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• 30 minutes work

• 120 minutes total

• Medium difficulty

• Moroccan

• vegetarian

• milky

• Extras

• kosher

Festive couscous for Purim with butter, sugar and cinnamon (Photo: Walla! NEWS system, Ayala Jenny)

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Ingredients

• • 1 kg of waste

  • 1 tablespoon salt

  • ⅓ Whipped cream

  • ½1 cups (for initial mixing)

  • ½2 boiling cups (for the second mixing)

  • 50 grams of diced butter

  • 3 tablespoons sugar

  • 1 cup raisins, soaked for 20 minutes in boiling water and filtered

  • 1 cup roasted almond chips (roast on a dry pan without oil)

  • Cinnamon to taste

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Preparation

How to make sweet couscous for Purim?

• 1 Prepare the couscous steaming pot: Fill the pot with water to about 3/4 the height of the pot and let it boil.

• 2 Meanwhile pour all the semolina into a large and wide bowl, add the salt and mix.

  Begin to pour the glass and a half of the water gradually, and in circular motions assimilate the water into the semolina.

  When finished, add the oil and do the assimilation operation until all the grains are moist (in the process, large grains are also formed, which is fine).

• 3 Transfer all the semolina mixture to the couscous sieve and strain with light mixing with the palm of your hand.

  If large lumps remain that do not pass through the sieve holes even at moderate pressure, they should be discarded (the more experience there is in making the couscous so from time to time there will be fewer and fewer large grains that do not pass through the strainer).

• 4 After filtering and when the water in the pot is boiling, place the grains on top of the steaming pot.

  Cover with a kitchen towel and place the lid on top.

  Mars about an hour.

• 5 After an hour, pour the couscous into a bowl - pour two and a half cups of boiling water over it, mixing the couscous with a large spoon, until you feel that all the grains have absorbed the water.

  Cover with a towel and let rest for about 20 minutes.

• 6 Filter the couscous again through the sieve and transfer again to the steaming pot.

  Cover with a towel and lid and cook on additional steam for 45 minutes.

• 7 Transfer the hot couscous to a bowl, sprinkle the butter cubes over it and mix with a large spoon until all the butter has melted and is well absorbed into the grains.

  It is recommended to move the semolina grains between the palms to make sure that each grain is slightly coated in the butter.

• 8 Add the sugar and raisins to the couscous and mix.

• 9 Transfer to a serving bowl, sprinkle over a little cinnamon to taste, and toasted almonds - and serve.

• 9

  Want to make the dish from couscous prepared in a bag?

  Prepare according to the instructions on the bag and proceed from the step of inserting the butter cubes.

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Conversion calculators

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• Volumes

  From "litarchus" to "litarchus"

• Weights

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