Ingredients

• 3 cups ptitim
• 50 g. (about the equivalent of 1 thick slice of bacon) lamb fat.
• 1 onion
• 1 clove of garlic
• 1 teaspoon gray salt
• 2 teaspoons chicken grill spices (the salt and msg free sort)
• 1 tablespoon balsamic or malt vinegar
• 2.5 to 3 cups of water

Instructions

1. Render the grease from the lamb fat on low heat until the solid part is browned and crispy.
2. Take out the solid fat, let it cool to touch, and chop it into very small pieces.
3. Chop the onion and garlic, and set them aside.
4. Turn the heat up to medium, and pour in the ptitim on top of the fat.
5. Stir every few seconds so that the ptitim get coated and golden browned.
6. When the ptitim are just about golden brown, add the onions and the solid fat pieces, and stirfry them a little.
7. When the onions are hot and wilted at the edges, add the garlic.
8. Stir fry a few seconds, and then add the water slowly while stirring. It will pop a lot at first, so be careful. You need just enough water to cover the ptitim plus a little bit. You can add more later if it's needed.
9. Add the spices, vinegar, and salt, and stir them in well.
10. Bring it to a boil, and then cover the pot, and turn the heat down to low.
11. Let it simmer for about 15 minutes, but check it after 10 minutes to make sure the pasta isn't getting dried out at the bottom. If it is, add about 1/4 cup of water, and cover it again.
12. When the pasta is sufficiently tender (most people like it a little al dente) leave it to set for 5 minutes.
13. Toss it to make sure the onions and bits of fat are well distributed before serving.