In the old days, the Jewish holiday of Tu B’Shvat was used to calculate the age of the trees. This was important because there is a mitzvah from the Torah where it is prohibited to eat fruit that has grown in the first three years. At its roots though, Tu B'Shvat is a holiday on which we focus on our connection with the earth, our source of sustenance and life.
Growing produce is a lot of work and it requires patience. The Torah tells us that the land of Israel is blessed with seven species of produce that grow there in harmony. They are wheat, barley, grapes, figs, pomegranates, olives, and dates. There's a special blessing that can only be recited after eating one of these species. One could say they're a big deal among the fruits.
In recent decades, conducting a kabbalah-inspired Seder using these species has been growing in popularity. You can find out more about how to run a Tu B’Shvat seder here. For something less formal, one can consume all or some of these species during Tu B'Shvat.
This brings me to wheat and its endless recipe options. While I'm already using one of Israel's special crops, it's only reasonable to prepare one of Israel's best snacks. That's my excuse and I'm sticking with it.
The name Bissli is a combination of the words "biss," meaning bite, and "li," which means mine or for me. Bissli is deep-fried, spiced pasta. In our house, Bissli is also known as Bamba's cousin, another famous Israeli snack that is said to prevent peanut allergies in children. While Bissli is not as healthy, it's still as yummy. Bissli comes in several savory flavors, including BBQ, smokey, onion, falafel, and taco, each in a different shape. I have tested two methods of making Bissli at home, one is fried and the other baked. Obviously the fried is going to be a bit better, but if you want a healthier bissli try the baked version.
I also included several flavor choices, try one or try them all and let me know your favorite.
Ingredients
Bissli
- 16 ounces Pasta pick your favorite shape, fusilli is like BBQ Bissli
- 1 tablespoon neutral oil
- Pinch salt
- Canola Oil for frying (for a 5 quart saucepan, you need about 2 cups of oil)
- 1-2 teaspoons spice mix choose your flavor-ite from below
BBQ flavor
- 1 tablespoon sweet paprika
- 1 teaspoon cumin
- ½ teaspoon salt
- 1 teaspoon BBQ seasoning
- 1 teaspoon garlic powder
Garlic flavor
- 1 tablespoon onion powder
- ½ teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- ½ teaspoon salt
Dairy free cheese flavor
- 1 tablespoon nutritional yeast
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt
Ranch flavor
- 1 packet ranch-flavored soup and dip mix
Nutritional Facts
Instructions
- Boil pasta in hot water with a teaspoon of salt and a tablespoon of oil for about 10-12 minutes.
- Drain pasta well. It does not need to be rinsed. If the pasta is too wet, then the oil will splatter.
Method 1: Deep frying
- Heat one inch of oil in a skillet or saucepan until ready for deep frying, between 350-375℉.
- Fry pasta in small batches (¼- 1 cup), for about 5 minutes until crispy and brown. The pasta pieces should not touch so they'll fry completely and evenly. If the pieces stick together, separate them with a fork or a strainer.
- Remove fried pasta using a strainer and let it cool down on a sheet pan or bowl covered in paper towels. The paper towels soak up the excess oil.
- Mix spices together and coat fried pasta in a bowl while still warm. There's no need to use the entire spice mix. It's best to start with 1 teaspoon and add more according to taste. Enjoy!
Method 2: Oven baked
- Preheat oven to 390℉. Line a sheet pan with parchment paper.
- In a bowl coat cooked pasta with two tablespoons oil and your spice mix.
- Spread pasta on prepared sheet pan in one layer.
- Bake for 15 minutes or until brown and crispy. Remove from the oven and let the pan cool.
