1 hour ago, Anna N said:I enjoyed it tonight with some Israeli couscous (ptitim) which I found much more to my liking than regular couscous.
I am curious to know what you used as "chili". I chose some Aleppo Pepper but I'm not sure that was the most appropriate. Since I enjoyed it I don't suppose it much matters but I would still like my curiosity satisfied.
It's not common to differ between chili pepper cultivars in Israel (sadly). Most markets sell only 'green' and 'red' chilies. The dried chilies are also never labeled. For this recipe I used dried birds eye chili from my garden. All that is to say that it's not really important in this recipe, just there to add a touch of heat.
I don't cook a lot with ptitim, but it is seen very differently than couscous in Israel - ptitim is often treated more like pasta, flavored and mixed with vegetables, than eaten as a side dish on it's own (but never as saucy as pasta). Couscous is treated more like rice, it is topped with saucy stews and soups, which are required in order for it not to feel dry and "sandy". The soup most often paired to it is a vegetable soup, usually made with squashes, zucchini, carrots etc, chickpeas and often also chicken. It also seems to me that the most popular use for couscous in North America & Europe is in a salad, which is less common here (other than a substitute for fine bulgur in tabbouleh).
Edit: BTW, here is how tanjia is often served in a fancier setting: link.
