Lemon ptitim with dates
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
To prepare this Middle Eastern-style side dish, ptitim is simmered in chicken broth with sautéed onions and spices, then tossed with fresh herbs, chopped dates, lemon zest, and pomegranate seeds. The fruit infuses it with sweet and tart notes, as well as richness, making it an excellent side dish for festive meats. It pairs perfectly with roast lamb, beef, or baked poultry.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2.5 cups of ptitim
- 3 tbsp olive oil + extra for drizzling
- 1 onion, chopped
- 3 cups lightly salted chicken broth
- 2 bay leaves
- 3/4 cup pitted dates, coarsely chopped
- 3 green onions, thinly sliced
- 1/4 cup chopped fresh parsley
- 2 tbsp chopped fresh dill
- 2 tsp finely grated lemon zest
- Pomegranate seeds, for serving
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Recipes with similar ingredients: ptitim, dates, pomegranate, green onions, bay leaf, dill, lemon zest
Cooking the dish according to the recipe:
- Heat the olive oil in a large Dutch oven over medium-high heat. Add the onion and cook, stirring, until softened, about 5 minutes. Add the ptitim and cook, stirring, until browned, 3-5 minutes. Add the chicken broth, bay leaf, 1 tablespoon of salt, and some freshly ground black pepper. Bring to a boil, stirring. Reduce the heat to low, cover, and simmer until the liquid is absorbed and the ptitim is tender, about 10 minutes. Discard the bay leaf.
- Add the dates, green onions, parsley, dill, and lemon zest to the pan and stir; season with salt and pepper to taste. Transfer to a serving bowl. Drizzle with olive oil and sprinkle with pomegranate seeds.
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