(Berkoukes for Purim)
Couscous in Milk and Butter (Berkoukes) is basically couscous but with a much larger grain. We started by making couscous, and we rolled the grains in flour and semolina and water until they were the size of a sweet pea.
Berkoukes was steamed as couscous and served with milk and freshly churned butter which the Arabs brought us as a present. It was served in deep conical bowls that were used only at Purim, the only holiday of the year when we ate a dairy meal.
My grandmother and the maids spent the day at the kitchen replenishing the supply of Berkoukes.
One of the best memories of my grandmother Perla was watching her tediously make the berkoukes by hand. It is a large couscous. The fact that my son, her great-grandson, helped was her utmost joy.
It was again open house and the defile of guests and beggars went unabated until evening. It was for such occasions that we took out of the linen closet the tablecloths of grandma’s trousseau.
Her table was an enchanting tapestry and she was such a wonderful hostess.
Berkoukes with milk is still one of my mom’s favorite meals.
Couscous in Milk and Butter (Berkoukes for Purim)
DESCRIPTION
INGREDIENTS
- 1 cup Israeli couscous
- 1 tbsp butter (plus extra butter to finish)
- 1¼ cup water
- 1 cup milk
INSTRUCTIONS
- Over medium heat, heat the butter and add couscous. Stir until lightly toasted.
- Add water, cover and bring to a boil.
- Lower to simmer for 10 minutes.
- Fluff with a fork and season with salt and pepper or sugar and cinnamon.
- Add a slice of butter, pour milk, stir and serve.
NUTRITION
Check out my other Purim recipes here.
Read more about Purim traditions here.
