Large hand-rolled couscous pearls steamed over a fragrant chickpea and chicken stew spiced with cumin, caraway, and cinnamon. Maftoul is a labor of love that showcases the communal spirit of Palestinian cooking.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Spread bulgur in a large shallow pan. Sprinkle flour and water alternately while rolling with your palms in circular motions to form small pearls. This takes patience and practice.
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2
Steam the maftoul pearls in a couscoussier for 20 minutes, fluff with a fork, then steam again for another 15 minutes until tender and separate.
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3
Simmer chicken pieces with soaked chickpeas, onions, and spices in a large pot for about 1 hour until chicken is very tender and chickpeas are soft.
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4
Add chunked carrots to the stew and cook for another 15 minutes until the carrots are tender but still holding their shape.
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5
Toss steamed maftoul with a drizzle of olive oil. Arrange on a large platter, forming a mound with a well in the center.
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6
Place chicken and vegetables in the center of the maftoul mound. Ladle broth over the grains generously and serve with extra broth on the side.
Did You Know?
Rolling maftoul is traditionally a communal women's activity — neighbors and relatives gather to roll thousands of pearls together while sharing stories and songs.
Chef's Notes
Equipment Tips
- large shallow pan for rolling
- couscoussier or steamer
- large pot
The Story Behind Maftoul
Maftoul is one of the most culturally significant Palestinian dishes, recognized by UNESCO as part of intangible cultural heritage. The hand-rolling technique has been passed down through generations of Palestinian women, who gather communally to prepare large quantities, especially before winter and festive seasons. The word maftoul means "rolled" in Arabic, describing the meticulous process of forming each tiny pearl by hand. Unlike machine-made couscous, maftoul pearls are larger, nuttier, and chewier, carrying the unmistakable mark of handcraft and tradition.
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