Ingredients
Maftoul
- 400 gcoarse bulgur
- 200 gwholemeal flour
- water
- salt
Broth
- 1chicken, jointed
- 2onions
- 1cinnamon stick
- 4cardamom pods
- 2bay leaves
- 1 tbspallspice
- 2 litreswater
- salt
Pot
- 400 gcooked chickpeas
- 3onions, sliced
- 3 tbspolive oil
- 1 tbspground allspice
- 1 tspturmeric
- 1 tspcinnamon
- black pepper
To serve
- the broth, in bowls
- chopped parsley
Equipment
- a wide flat tray
- a steamer or couscoussier
Directions
- Put the coarse bulgur in a wide flat tray and sprinkle it with a little salted water. Too much water at once and the whole tray clumps into dough; too much flour and nothing sticks.
- Keep rolling with your palms flat against the tray, working in circles. Sieve the pearls to remove loose flour and to catch any that have grown too large.
- Spread them on a cloth to dry for an hour, or in the sun. Meanwhile poach the chicken with the onions, cinnamon, cardamom, bay and allspice for about an hour, then strain and keep the broth.
- Fry the sliced onions slowly in olive oil until deep gold, and add the allspice, turmeric, cinnamon and pepper. Steam it over the broth rather than boiling it in water. It takes up the flavour as it cooks, and boiled maftoul turns to porridge.
- Steam for 20 minutes, then tip it into a bowl, sprinkle over a little broth and oil, and rake it through with a fork to separate the grains.
- Return it to the steamer for another 20 minutes. The two-stage steaming with a raking in between is what keeps the pearls separate.
- Fold the fried onions and chickpeas through the finished maftoul. Serve it heaped on a platter with the chicken on top, and the broth in bowls alongside to be spooned over or drunk.
Technique
- Ready-made maftoul is sold in Palestinian and Levantine shops and is a legitimate shortcut.
- Israeli couscous, ptitim, is a machine-extruded pasta and a different thing entirely.
- It is autumn and winter food, made for gatherings.
Substitutions
- Ready-made maftoul or large couscous.
- Lamb in place of chicken, which is common.
Variations
- Made with lamb.
- Vegetarian, with just chickpeas and onion.
- With pumpkin added, which is a seasonal variation.
History
Bulgur and flour rolled by hand into pearls larger than couscous and steamed over chicken broth; rolled by women’s cooperatives.
Frequently asked questions
What is Maftoul?
Maftoul is a main from Palestine: hand-rolled couscous pearls steamed with chicken and chickpeas. Bulgur and flour rolled by hand into pearls larger than couscous and steamed over chicken broth; rolled by women’s cooperatives.
How long does Maftoul take to make?
Maftoul takes 1 hr 30 min of preparation and 1 hr 30 min of cooking. The recipe makes 6 servings. It is rated hard to make.
What can I substitute in Maftoul?
Yes, within limits. Ready-made maftoul or large couscous. Lamb in place of chicken, which is common.
What is the most important thing to get right in Maftoul?
Put the coarse bulgur in a wide flat tray and sprinkle it with a little salted water. Too much water at once and the whole tray clumps into dough; too much flour and nothing sticks.
