Maftoul is a traditional Levantine main dish made from hand-rolled bulgur wheat granules, often compared to couscous but larger in texture and richer in flavor. It is especially popular in Palestinian cuisine and is known for its earthy taste, comforting warmth, and nourishing ingredients.
This dish is widely prepared in homes across Jerusalem and surrounding regions, often served during family gatherings and special meals.
Ingredients
For the Maftoul
- 2 cups maftoul (hand-rolled bulgur)
- 2–3 tbsp olive oil or butter
- 1 onion, chopped
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp allspice
- 1/2 tsp cinnamon (optional)
For the Chicken or Broth
- 500g chicken pieces (or lamb, optional)
- 1 onion, quartered
- 2–3 cloves garlic
- 2 bay leaves
- 1 cinnamon stick (optional)
- Water for boiling
- Salt, to taste
For the Vegetables
- 1 cup chickpeas (cooked)
- 2 carrots, chopped
- 1 zucchini, chopped (optional)
- 1 tbsp olive oil
Directions
1Boil the chicken with onion, garlic, bay leaves, and spices until tender. Keep the broth for cooking the maftoul.
In a pot, sauté chopped onions in olive oil until soft and golden.
2Add the maftoul and stir gently to coat it with oil and spices.
3Pour in the hot chicken broth gradually until the maftoul is fully covered.
4Add chickpeas and vegetables, then cover and cook on low heat until the liquid is absorbed.
5Fluff gently with a fork once cooked and let it rest for a few minutes.
6Serve warm with the boiled chicken on top or on the side.
What Does Maftoul Taste Like?
Maftoul has a nutty, slightly chewy texture with deep savory flavors from the broth and spices. The chickpeas and vegetables add softness and balance, while the chicken or meat gives it richness and depth.
Why Is Maftoul So Popular?
Maftoul is a comforting home-style dish often served in large portions for family meals. It represents traditional Palestinian cooking, where simple ingredients are transformed into hearty, nourishing food meant for sharing and togetherness.
If a chop is too thin, by the time you’ve seared both sides, the thing is practically overcooked! Choosing a thick chop allows you to get a nice golden sear on both sides and a perfectly cooked tender center.