Comments on: Israeli Couscous with Afghan-Inspired Caramelized Carrots

By: Jesse

Jesse — Sun, 04 Nov 2007 08:54:21 +0000

I live in the west where game such as elk, deer, and other forms, as well as bison are common fare. Folks here cook all of them in the various ways beef and other domestic animals are prepared with an eye toward their very lean nature. Overcooking is probably the only drawback to any of these meats and all are delicious when not overcooked, whichever method you choose. Large pieces of lean meat are best cooked by the low and slow methods, even if it’s a tough cut of meat. Poaching will work, as well as braising, but roasting or grilling works very well, too, as long as it’s done over low heat and slowly. If you google “bison cooking” you’ll get lots of returns from sources like the Bison Growers Assoc, ranchers who raise bison, and people who love to cook and eat bison. You’ll find more information than you actually need, but it’s reassuring. Don’t dispair, you’re onto a good thing and success is just around the corner.

By: Laura

Laura — Thu, 08 Mar 2007 04:43:18 +0000

Bamiyan is *amazing*! I live in Ohio now and am going to be in NYC next week — as soon as I get in I am making a beeline for those pumpkin turnovers. But you’ve inspired me to try to make them myself when I get back home!

This really brought back memories. Thanks!

By: Suzanne

Suzanne — Mon, 26 Feb 2007 00:37:21 +0000

Hello – I stumbled upon your blog last evening while trying to find a way to cook up Israeli couscous – I had bought myself a bag at our local health food shop because they looked interesting. The lady at the cash asked me how to cook them and I didn’t know either. Thanks for your great recipe that I will try. I am also interested in your version of the pumpkin turnovers (kadu) as well as the chicken with walnut pomegranate sauce – that sounds delicious. Georgian (Russian not Southern State) often has similar influences and I have come across a chicken with plum and walnut sauce in a wonderful cookbook called “Crazy water pickled lemons” by UK writer Diana Henry. Well worth the splurge if you can get a copy. Will continue to check your blog – again, thanks a lot.

By: Habeas Brulee » Blog Archive » Recipe Index

Habeas Brulee » Blog Archive » Recipe Index — Tue, 20 Feb 2007 14:56:16 +0000

[...] Side Dishes Crispy Potatoes Israeli Couscous with Afghan-Inspired Caramelized Carrots Sweet and Sour Lotus Root [...]

By: Danielle

Danielle — Tue, 12 Dec 2006 16:39:24 +0000

mr skin – I hope it worked out for you.

shelly – No, I’ve never tried that. But now I really want to!

By: shelly

shelly — Tue, 12 Dec 2006 06:12:16 +0000

What is known as “Israeli couscous” in the US is called “ptitim” in Israel. It was one of the main pastas available in Israel for quite a while. Today, Israelis have access to Barilla and other imported Italian pastas of all shapes and sizes. Osem’s humble “ptitim” aren’t much competition, except for their nostalgic value to those who grew up on them.

I share your love for central Asian food. Have you tried Uzbeki osh pollow? It’s wonderful stuff, featuring slivered carrots.

By: mr skin

mr skin — Thu, 05 Oct 2006 17:39:15 +0000

Ooohwee, that sounds delicious. I am going to try that out tomorrow. Thanks!

By: Danielle

Danielle — Sat, 15 Jul 2006 22:43:10 +0000

Ivonne – Great timing. This was one of my mother’s default starches when I was growing up, though she usually makes it with just the onions and boiling water (not stock) and salt/pepper. I actually don’t know how to make any other sort of couscous, to be honest.

Tanna – If only someone would invent lickable screens that transmit the flavor of the image! That would be the best.

kathryn – Thanks! Let me know how the crisp goes; I love hearing about it when people cook things I’ve posted about. I actually don’t recall seeing large grain couscous when I was in Israel either, but like Dave said, Osem is an Israeli company, and my mother who cooks it all the time was born in Israel.

Diana – Thank you so much for the advise. We’ll definitely trying poaching the grass-fed meat, and also perhaps different cuts instead.

Bea – Thank you!

By: Bea at La Tartine Gourmande

Bea at La Tartine Gourmande — Sat, 15 Jul 2006 16:56:20 +0000

This is the typ of dish i would really love, make often as a matter of fact. israeli couscous and caramelized carrots are a great association! Very nice!

By: Diana

Diana — Sat, 15 Jul 2006 16:25:31 +0000

EDIT: “you lose caramelization from the SEAR (if you simmer)”