Maftoul
The Quirky Foodster Team
Ingredients
- Maftoul (Palestinian pearl couscous) — 450 g (1 lb)
- Cooked chickpeas — 170 g (6 oz)
- Onion, chopped — 1
- Ground cumin — 2 tsp
- Cinnamon — 1 tsp
- Olive oil — 3 tbsp
- Chicken or vegetable stock — 720 ml (24 fl oz)
- Salt and pepper — to taste
Method
- Heat the olive oil in a pot and sauté the onion until softened.
- Add the cumin and cinnamon, cooking briefly.
- Add the maftoul, stirring to coat in the spiced oil.
- Add the stock, bring to a boil, then reduce to a simmer.
- Cover and cook for 20–25 minutes, stirring occasionally, until the maftoul is tender and has absorbed the liquid.
- Stir in the cooked chickpeas and season with salt and pepper before serving.
Introduction: Hand-rolled pearl couscous simmered with chickpeas and warm spices, a distinctly Palestinian grain dish and beloved side.
Cultural Background: Maftoul, larger and more textured than standard couscous, is traditionally hand-rolled from bulgur and flour, a labour-intensive process reflecting generations of Palestinian culinary skill passed down through families.
Tips: Stir occasionally during cooking to prevent the maftoul from sticking together in clumps. Toast the maftoul briefly in the spiced oil before adding liquid for a deeper, nuttier flavour.
Variations: Serve with braised chicken or lamb on top for a more substantial main course version. Add a handful of toasted almonds for extra texture.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat gently on the stovetop with a splash of stock, stirring, until warmed through.
FAQs:
Q: What is maftoul?
A: A distinctly Palestinian pearl-shaped grain product, traditionally hand-rolled from bulgur wheat and flour, larger and more textured than standard couscous.
Q: Can regular couscous be substituted?
A: Maftoul has a distinct chewy texture that regular couscous doesn't replicate, though pearl couscous is the closest common substitute.
- Maftoul (Palestinian pearl couscous) — 450 g (1 lb)
- Cooked chickpeas — 170 g (6 oz)
- Onion, chopped — 1
- Ground cumin — 2 tsp
- Cinnamon — 1 tsp
- Olive oil — 3 tbsp
- Chicken or vegetable stock — 720 ml (24 fl oz)
- Salt and pepper — to taste
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