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Writer's picturebrkt-ברקט

Nikitouches

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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