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Israeli "couscous" for Pesach

I have been looking for the Pereg brand but have been unable to find it. I found two different brands- one made from matzah meal, the other from potato starch. Does anyone know what the Pereg kind is made from?

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    1. re: AdinaA

      I was probably unclear- what I meant to ask was since I found one made from potato starch and one from matzo meal, which one would be closer to Pereg? Do you remember what the Pereg was made from?

      1. re: EmpireState

        My understand is that instead of making it from matzah meal, the made it from flour like the regular recipe but had it into the mixer and out of the toasting/drying oven within 18 minutes.

        1. re: AdinaA

          Aha. So I would imagine that the other brands taste as delicious (not) as the Passover "noodles". Thanks...

    2. I just looked on the Pereg website. Under the kosher for Passover tab, they only have a few spices. It leads me to conclude they don't make it anymore.

      3 Replies
      1. re: sharonfl

        Great niche for a kosher start-up next year. It had an OU.

        1. re: sharonfl

          Within living memory Italian Jews made fresh pasta during Pesach, just as Libyan Jews made fresh soft matzah during the chag. Just saying. I'd happily settle for the Pereg 18 minute stuff.

          Pasta-eating toddlers eat it like it's real pasta, because it is. A god-send for exhausted parents who do not always have the time for fancy cooking.

          We had such a one one. Too young to really talk, who on the 7th day went on a food strike and refused to eat anything. Would not eat bananas, or yoghurt, Pesach lasagna, chicken, beef, or flourless chocolate cake. Rather than eating Pesach food the child ate ate nothing. I mean absolutely nothing.

          When he was finally presented with a piece of bread (after a 36-hour fast), instead of eating it he climbed out of his toddler chair, raced across the kitchen to his parents and hugged them. Just hugged them.

          1. re: AdinaA

            I can vouch for the Libyan Jews. I particularly remeber one year with my grandparents in Israe, taking shmura flour and making laffas

        2. I haven't seen it. I've only seen the potato starch variety

          1. Pereg isn't making it this year. I wrote them and asked.