No need to worry about making stock in advance, and reaching the correct cooking level to get it perfectly creamy. The labaneh gives it an instantly creamy texture. If you don’t have labaneh, use equal amount of cream (dairy or parev).

Method:

• Precook your ptitim: first add 1 tbsp olive oil to a large pan and add your ptitim.

• Stir over medium-high heat until very lightly toasted and fully coated, then add the water. Bring to a boil, and reduce the heat to medium. Cover with a lid, and cook until all the water is gone – about 7-8 minutes. Switch off and leave the lid on. After 5 minutes remove lid and run a fork through the ptitim. Replace lid and repeat after another 10 minutes. This will ensure clump-free ptitim. Set aside to cool down completely.