Homemade Couscous Class with NYShuk

Homemade Couscous

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A few weeks ago, I took a cooking course at Sanctuary’s Kitchen area with the folks from NY Shuk. The style was a Middle Eastern Shabbat supper. I registered because of a mounting interest in Middle Eastern food (you can read everything about my Sargento-sponsored taste journey in these posts), in addition to a need to expand exactly what I think of as Jewish food. I grew up on a strictly brisket-and-kugel holiday diet-what my great-grandparents ate in Eastern Europe and what my grandparents continued to consume in New york city City. Just recently, I have come across Jewish New Yorkers from Iran, Iraq, Syria, and Morocco-their matbucha and stuck-pot rice. I’ve actually been wishing to know more about their cuisine.

Here’s what was on the menu:

NY Shuk is run by a couple who just recently relocated to Brooklyn from Israel. They sell hand-rolled couscous with different toppings every Saturday at Smorgasburg, and I’ve a feeling that they are going to be expanding their company in one way or an additional quickly.

As you can see, this homemade couscous was on the menu. Certainly, it was the highlight of the evening.

See, when it concerns couscous, we’ve actually been doing it wrong. At NY Shuk, they hand roll couscous. The process goes something like this.

First, you spritz semolina with water. The concept is to carefully rehydrate the coarsely milled flour. Semolina is made from wheat, but it occasionally has the appearance of polenta. As you spray in the water, you also run your hand from the grain, hydrating it uniformly.

We all took a turn, but none of us had rather the ability of Ron Arazi, half of NY Shuk, who makes couscous in severe quantity.

You pour the moistened semolina into a steamer set over boiling water and stir it for a few minutes, till it not clumps. Then you put the cover on the steamer and let the couscous cook for about half an hour or so.

Then you obtain the couscous, mix it with a little oil, and put it back in the steamer basket to cook some more. (This is a little bit of a process.)

Finally, you pass the couscous toss a broad sieve to get any globs. You are left with this light fluffy grain as great by itself as it was ideal for sopping up the other tastes of the meal.

The meal was truly scrumptious. I’d seconds and might’ve had thirds. The slow-cooked lamb was a favorite, as was an unbelievably well-spiced steamed carrot salad. The NY Shuk group made tabbouleh with walnuts rather of bulgur, which I loved.

I hadn’t taken a cooking course in a long period of time (more just recently, I’ve actually been teaching them!), and I enjoyed the instant friendship of the event, starting with the licorice-flavored cocktails.

Here’s a last note-and type of a key. At kosher dinners, such as Shabbat, even non-observant Jews tend to keep kosher, meanings not mixing meat and dairy products together. That was easy at this meal, which was rich with all kinds of tastes from dried out fruits to slow-cooked lamb. However whenever I’ve remaining grains-say, possibly, fresh couscous-I love to reheat them in the microwave with some cooked onions and maybe spinach and a whole lot of cheese. This has been a home cooking of mine considering that the university dining hall days.

I ‘d recommend some couscous and possibly some additional carrots reheated with a respectable handful of Sargento shredded Swiss. A bowl of that’d make me happy any day.