Palestinian Maftoul, also known as Palestinian couscous, is a traditional dish deeply rooted in the culinary traditions of Palestine. This Palestinian maftoul recipe is in it’s hearty, wholesome nature makes it a favorite for family gatherings and special occasions. It’s the perfect winter dish to keep you warm and healthy. Crafted from hand-rolled wheat grains, spiced broth, tender chicken, and vegetables, Maftoul is a celebration of earthy flavors and homey aromas. To make it easy, I use pre-made maftoul as the process to hand make maftoul can be a little daunting.
If you want to try more authentic Palestinian recipes, try my authentic Palestinian Musakhan, my authentic Palestinian Knafeh, or try my delicious and comforting Fogaiyya, a stew from Gaza.
What is Palestinian Maftoul?
Maftoul, often referred to as Palestinian couscous, is a traditional grain that holds cultural significance in Palestinian and broader Levantine cuisine. Maftoul is made from bulgur wheat coated with whole wheat flour, then hand-rolled into small, round grains. The name “maftoul” comes from the Arabic word “faṭala” meaning to roll or twist, which describes the process used to create this delicious grain.
How Maftoul is Made
- Base Ingredients: The base of maftoul is typically bulghur, which is moistened with water and then coated with whole wheat flour.
- Hand-Rolling: The grains are hand-rolled in a time-consuming traditional process, creating larger, irregular shapes compared to the finer, machine-made couscous found in North African cuisines.
- Drying: Once rolled, the grains are dried and often stored for future use.
Is Maftoul the Same as Moghrabiyeh?
Although similar in serving style, moghrabiyeh and maftoul are not the same. Moghrabiyeh (Lebanese couscous) is alot larger in size and is typically made from semolina. Both dishes, however, have historical ties to Morocco, the land of couscous.
Ingredients for Authentic Palestinian Maftoul Recipe:
For the Chicken Broth:
- Chicken leg quarters
- Yellow onion
- Extra virgin olive oil
- Seasonings: Black peppercorns, dried bay leaves, cardamom pods, turmeric, ground caraway, 7 spices, ground cumin, and salt.
- Hot water
For the Maftoul:
- Ghee
- Yellow onion
- Seasonings: cumin, 7 spices, coriander, dill seeds (“Ain Jarada” in Arabic), and salt.
- Packaged maftoul (this is NOT pearl couscous)
- Reserved chicken broth to cook the maftoul.
To Make the Maftoul Vegetable Broth:
- Canned chickpeas, rinsed and drained
- Carrots (optional)
- Zucchini or squash (optional)
- Pearl onions
- Reserved chicken broth
Step 1: Preparing the Chicken Broth for Palestinian Couscous
The broth is the heart of this dish, infusing it with rich flavors and spices.
- Sear the Chicken: Heat 3 tablespoons of olive oil in a large pot. Add the chicken leg quarters and sear on all sides until golden. This helps to lock in flavor.
- Add Aromatics and Spices: Toss in the quartered onion, black peppercorns, bay leaves, cardamom pods, turmeric, caraway, 7 spices, cumin, and salt. Stir well to coat the chicken and onion with the spices.
- Simmer the Broth: Pour in 8 cups of hot water and bring to a boil. Reduce the heat to low, cover, and let it simmer for about 45 minutes to 1 hour. Skim off any foam or impurities that rise to the surface for a clear broth. Remember, you want the broth to be clear so it can be served next to the maftoul.
- Reserve the Broth and Chicken: Once cooked, remove the chicken and set it aside. Strain the broth and reserve 5½ cups for later use (1½ cups for cooking maftoul and 4 cups for the maftoul broth).
Step 2: Cooking the Maftoul
Maftoul, the star of this dish, is infused with warm spices for a rich, nutty flavor.
- Toast the Maftoul: In a pot, heat 2 tablespoons of ghee. Add the finely chopped onion and sauté until golden. Stir in the cumin, 7 spices, coriander, dill seeds, and a pinch of salt. Add the maftoul and toast it in the spice mixture for 2–3 minutes until aromatic.
- Cook the Maftoul: Pour 1½ cups of reserved chicken broth into the pot. Stir to combine, cover, and let it simmer on low heat, covered, for 15–20 minutes or until the maftoul absorbs the liquid and becomes tender.
Step 3: Preparing the Maftoul Broth
This flavorful broth adds another layer of depth to the dish.
- Combine Ingredients: In a separate pot, heat the remaining 4 cups of chicken broth. Add the rinsed chickpeas, pearl onions, and optional carrot slices.
- Simmer to Perfection: Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 15–20 minutes until the vegetables are tender and the flavors meld together.
Step 4: Assemble and Serve
Now it’s time to bring everything together!
- Plate the Maftoul: Spread the cooked maftoul on a large serving platter.
- Arrange the Chicken: Place the cooked chicken leg quarters on top of the maftoul.
- Add the Broth and Garnish: Serve the maftoul broth, including the chickpeas, pearl onions, and carrots, next to the dish. Garnish with fresh parsley or toasted pine nuts for an extra touch of flavor and texture.
- Serve Warm: Serve the dish warm with a side of extra vegetable broth.
Tips for the Best Maftoul
- Use High-Quality Maftoul: Hand-rolled or traditionally packaged maftoul (like Yafa Brand) provides an authentic taste and texture.
- Don’t Rush the Broth: The longer you simmer the broth, the deeper the flavors. Take your time to let the spices work their magic. Keep in mind this reduced the broth quantity.
- Adjust the Spice Levels: Feel free to tweak the spice blend to suit your taste. Add some more 7 spices or all spices, to taste.
Cultural Significance of Palestinian Maftoul
Maftoul is more than just a dish—it’s a reflection of Palestinian heritage and hospitality. Traditionally served during celebrations and family gatherings, it symbolizes warmth, unity, and comfort. Every bite is a connection to the rich culinary traditions of Palestine. It’s often served in the winter to keep everyone warm, so it’s an essential winter dish to Palestinians.
Palestinian Maftoul is a dish that nourishes both body and soul. Its harmonious blend of spices, tender chicken, and hearty maftoul makes it a true celebration of flavor and tradition. Whether you’re cooking for your family or introducing friends to Palestinian cuisine, this recipe is sure to impress.
Some More Delicious Recipes I Think You’ll Love:
Golden Milk (Turmeric Latte): A delicious and anti inflammatory warm drink with spices.
Middle Eastern Stuffed Onions: A delicious method of preparing stuffed vegetables, and easier than rolling warak enab too!
Basbousa: A delicious, classic dessert made from semolina and flour. Basbousa is the ultimate semolina coconut cake that’s perfect for all occasions.
Kabuli Pulao: Afghanistan’s National Dish: A delicious lamb and rice dish from Afghanistan with carrots and raisins.
Authentic Tandoori Chicken: A deliciously marinated and slightly spicy chicken dish from Pakistan and India.
Pistachio Tiramisu: A fun and delicious twist on the classic. Bursting with pistachio and coffee flavor, and best of all, it’s eggless!
Huweirneh: A delicious and wintery Palestinian dish made from hedge mustard and yogurt.
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Authentic Palestinian Maftoul
Ingredients
Chicken broth:
- 3 chicken leg quarters skin on (about 2-2.5 pounds)
- 1 large yellow onion quartered
- 3 tablespoons extra virgin olive oil
- 1 teaspoon black peppercorns
- 2 dried bay leaves
- 8 cardamom pods
- ½ teaspoon turmeric
- ¼ teaspoon ground caraway
- ½ teaspoon 7 spices
- ¼ teaspoon ground cumin
- 1.5 teaspoons salt
- 8 cups hot water, for boiling
Maftoul:
- 2 tablespoons ghee
- 1 large yellow onion finely chopped
- ½ teaspoon cumin
- 1 teaspoon 7 spice
- ½ teaspoon coriander
- 1 teaspoon dill seeds also known as "Ain Jarada" in Arabic
- salt to taste
- 1½ cups maftoul (packaged) I used Yafa Brand
- 1½ cups reserved chicken broth
Maftoul Broth:
- 1¼ cup canned chickepeas rinsed and drained
- 1 large carrot optional
- 8 oz pearl onions peeled and kept whole
- 4 cups reserved chicken broth
Instructions
Chicken Broth:
- Heat 3 tablespoons of olive oil in a large pot. Add the chicken leg quarters and sear on all sides until golden.
- Toss in the quartered onion, black peppercorns, bay leaves, cardamom pods, turmeric, caraway, 7 spices, cumin, and salt. Stir well to coat the chicken and onion with the spices.
- Pour in 8 cups of hot water and bring to a boil. Reduce the heat to low, cover, and let it simmer for about 45 minutes to 1 hour.
- Skim off any foam or impurities that rise to the surface for a clear broth. Remember, you want the broth to be clear so it can be served next to the maftoul.
- Once cooked, remove the chicken and set it aside. Strain the broth and reserve 5½ cups for later use (1½ cups for cooking maftoul and 4 cups for the maftoul broth). If the broth reduces too much when cooking, add more water.
- Optional Step: Brush the chicken with a mixture of 2 tablespoons olive oil, and 1/2 teaspoon of the following spices: paprika, turmeric, onion powder and salt. Broil until golden.
Cooking the Maftoul
- in a pot, heat 2 tablespoons of ghee. Add the finely chopped onion and sauté until golden.
- Stir in the cumin, 7 spices, coriander, dill seeds, and a pinch of salt. Add the maftoul and toast it in the spice mixture for 2–3 minutes until aromatic.
- Pour 1½ cups of reserved chicken broth into the pot. Stir to combine, cover, and let it simmer on low heat, covered, for 15–20 minutes or until the maftoul absorbs the liquid and becomes tender.
Preparing the Maftoul Vegetable Broth
- In a separate pot, Add another tablespoon of ghee and let it melt. Add the onions and carrots and sautee until liughtly browned and golden. Add the chickepeas and saute for another 2 minutes. Add the remaining 4 cups of reserved chicken broth.
- Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 15–20 minutes until the vegetables are tender and the flavors meld together.
To Serve:
- Plate the cooked couscous, and strain some of the the vegetables from the broth and place on top of the maftoul. Add the chicken on top as well. Serve the broth in a bowl on the side.
