Comments on: Is it really Israeli? – Israeli couscous with curry vegetables

By: BORRAS

BORRAS — Sun, 22 Jun 2014 12:02:12 +0000

With jews coming from everywhere, with different cooking habits and knowledge, who can use the expression Israeli cuisine ? Such cuisine is all around the world BUT cooking Matfoul is just a palestinian, middle east food culture. You know… Palestine, the place where Palestinian live since centuries and where suddenly Jews decided it was THEIR Land. … and now Matfoul would be Israeli ? Are you joking ? Indian naans are not GB recipes, as well as couscous is not a french recipe but north african one, so goes history and lyers about it.
I am Fred, French, Sfar roots, and above all anticolonialist since I was born.

By: silvia

silvia — Sun, 16 May 2010 22:58:02 +0000

thanks

By: Efrat

Efrat — Wed, 23 Dec 2009 08:54:06 +0000

Israeli Couscous is an Israeli invention, and I’m quite amazed that your Israeli guests didn’t know it since it is very common in Israel, but only in private houses. it is not considered “restaurant food”. anyway, thanks for the recipe! looks great

By: Alexa

Alexa — Sat, 19 Dec 2009 19:32:30 +0000

Quel beau repas! No matter where it originated, it is such a fun side-dish. Ta recette a l’air tres bonne.

By: Vegetable Matter

Vegetable Matter — Fri, 18 Dec 2009 15:24:04 +0000

I’ve always wondered why it’s called Israeli couscous — I’ve never seen it in Israel. But whatever it’s origins, it really is delicious. And your dish is so colorful and delicious.

By: lululu

lululu — Fri, 18 Dec 2009 14:57:53 +0000

I haven’t cooked Israeli couscous before, but I’ve always wanted to simply because I adore middle east flavor. Any meat cooked in a tagine is one of my favorites.
Thanks a lot for the delicious yet very simple to make recipe.

By: Divina

Divina — Fri, 18 Dec 2009 14:28:43 +0000

I haven’t had Israeli couscous yet. I’m with your on your first paragraph. I could probably try this first with millet. hehe. I know they only look the same but with different textures. I find myself in your situation too that my blog doesn’t contain a lot of meat recipes. Just like you’ve said, there’s no point in posting something just for the sake of posting it.

By: Carmelita

Carmelita — Fri, 18 Dec 2009 07:10:21 +0000

I think this “coucous” looks so much like a Pasta we have in Malta, a pasta with a great texture which we call “kusksu” ( something like kooohss – kesssoooh). In Malta its most popular traditional use is in a Spring soup with Fava beans.

Or else it could be the Fregula from the Italian island of Sardinia, but I’m going with Kusksu.

If you e mail me I kind send you an image.

By: kristy

kristy — Fri, 18 Dec 2009 06:49:08 +0000

I think this looks so divine and colourful as well! I’ve never taken any Israeli cuisine before. And don’t know much about it too. What is Israeli couscous? Spices?

By: ghkoay76

ghkoay76 — Fri, 18 Dec 2009 02:09:49 +0000

Wow…you really good in cooking…