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.

• In a medium pot, add 2tbsp olive oil and add the onion and garlic. Cook over medium heat while constantly stirring, until they are soft but haven’t changed colour.

• Add the mushrooms and cook while stirring, until the mushrooms are very soft.

• Add your cooked ptitim, and stir constantly.

• Turn the heat to low, and add the labaneh, parsley and seasoning. Stir carefully, until the ptitim are fully coated and creamy.

• Taste and correct seasoning.

• Serve warm with a labaneh ball and a sprinkle of fresh parsley.
  
  NOTE: (Find out how to make labaneh balls here.)