When breaking the Fast of Esther on the night before Purim, two Middle Eastern Jewish cultures offer particularly interesting entrees. Moroccans begin with Bar-ku-kas, a hot dairy cereal made from couscous, while a Yemeni’s first taste is Zome or Zome F’tute, also a hot dairy cereal, but made with yogurt.
Bar-Ku-Kas
- 2 cups prepared couscous
- 4 1/2 cups milk
- 1-2 tbs. butter
- 5-6 tbs. sugar
- 1 1/2 tsp. powdered cinnamon
Prepare couscous an hour in advance and keep at room temperature.
Cook 3 cups of milk over a medium heat, then pour over couscous. Wait about 10 minutes to dissolve. Cook the remaining 1 1/2 cups of milk over high heat, add butter, sugar and cinnamon. Pour over couscous and serve hot.
Zome
- 2 tbs. flour
- 1 cup cold water
- 1 cup plain yogurt
- 1/2 tsp. z’hug (hot sauce of jalapeño and cilantro; buy in
an Israeli market or mix in blender at home) - 1/2 cup sour cream
- 1/2 tsp. salt
- 3 tsp. lemon juice
Mix flour in the water until dissolved. Mix in all ingredients, except lemon juice, and bring to a boil for 10 minutes while stirring. Add lemon juice and serve hot. For Zome F’tute, mix in chunks of fresh or dry bread.
Nili Goldstein is the co-owner of Magic Carpet Restaurant.
