Nikitouches are Tunisian small semolina based pasti that resemble Moroccan couscous in shape and color, but to my palate taste far richer. I first saw them in a French Jewish epicerie in Paris and thought at the time, "I want to taste these someday". It took me many years to find them again but I did - right down the street in Neve Tzedek.
Nikitouches are traditionally made with chicken broth and served for the Shabbat meal. The broth is made with celery and turmeric, flavors not found in my grandmother's Ashkenazi Matzoh Ball Soup. But I love chicken for its healing properties. And I love turmeric also for it's healing properties. I decided to make this traditional dish without the chicken and use vegetable stock instead. And despite the yellow resin stains, I went with fresh turmeric instead of the dried powder.
It may look humble, but I guarantee it is very, very delicious and it is Yellow - one of my food groups.
BT's Nikitouches With Vegetable Broth
Ingredients:
1 cup (250 grams) nikitouches
3-4 cups (720-960 ml) vegetables broth
1 1/2 tablespoon olive oil
3 stalks celery
1 small leek
3 small turmeric tubers - grated (1 1/2 tablespoons dry)
1 tablespoon harissa
2 cloves garlic - crushed
2 small zucchini
1/2 teaspoon kosher salt
ground black pepper
Directions:
Peel turmeric
Wash leek, zucchini and celery
Dice into small pieces
Turn flame on to medium low
Add olive oil and harissa to heavy gauge pot and place on burner
When harissa begins to bubble grate turmeric into pot
Immediately add garlic, leek, zucchini and celery
Sauté for 2-3 minutes or until zucchini begins to brown
Add salt
Add half of vegetable stock
Add nikitouches
Turn flame to low
Check occasionally
Add stock as needed to keep nikitouches from burning
Ready after 10 - 15 minutes
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