Jewish Journal

The Tastes of Purim

by Nili Goldstein

March 8, 2001 | 7:00 pm

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.


  • 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.


  • 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.

Tracker Pixel for Entry


We welcome your feedback.

Privacy Policy
Your information will not be shared or sold without your consent. Get all the details.

Terms of Service
JewishJournal.com has rules for its commenting community.Get all the details.

JewishJournal.com reserves the right to use your comment in our weekly print publication.