A wonderful dish and combination! Another great post by Faith.
Cheers,
Rosa
ReplyThank you, Rosa!!
ReplyFaith, this is absolutely heartwarming! I’ve never heard of maftoul before, but I’m so intrigued by your description! Sounds like a very heathy and tasty wheat product! And I love the way you cook it. I’m sure onion and lamb broth complete its nutty flavor well! Hope I can find it here, in Turkey.
ReplyThank you so much, Zerrin! I hope you can find maftoul in Turkey and enjoy it!
ReplyYummy!
We do something similar to it, but we call it Marmaoun.
I have no idea where Marmaoun is from, but maybe it’s from Palestime like the Maftoul?
What we do different is that we cook chicken and use its broth to cook the couscous. And we use more onion, around 6 of them. We cut the onions in wedges and stir fry them until golden. Then we place the couscous, we flip them in a little oil or ghee until golden, pour in the cooked onion, chickpeas, and shredded chicken (I cut them in cubes) and pour the chicken broth on them. Then I would add salt, cinnamon and all spice, and caraway. That’s it. It is so delicious. Some people leave broth and do a sauce with it which you can pour on the dish.ReplyThat sounds delicious, Susan!!
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ReplyI’m so happy you and your little one are enjoying this recipe, Jennifer!
ReplyThis recipe is really easy and tasty, thank you!
Replyby the way , you did’nt mentioned the amount of water
ReplyAbdul,
The water used in this recipe is in the form of stock; it’s listed in the ingredient list as:
3 cups (.7 L) well-seasoned Middle Eastern lamb, beef, chicken, or vegetable stock, heated to boiling (see note below).
Then the Note below says:
Stock: For this dish, I used a homemade lamb stock that I seasoned well with salt, pepper, Middle Eastern 7 Spice Mix, and several aromatics like carrot, celery, leek, onion, garlic, and parsley. If you prefer to use store-bought stock, you can add additional salt, pepper, and Middle Eastern 7 Spice Mix to taste.
Hope this helps!
ReplyDear Faith,
This recipe sounds wonderful, and I plan to make it soon. My Palestinian husband remembers his Mom making something like this. He does not know what Middle Eastern 7 Spice Mix is. Can you tell me what is in it? His family might call it something else???
ReplyI found your recipe by ‘accident’ and it sounds wonderful! My husband grew up in Iran & I would love to surprise him with this. However, I live in Italy and I haven’t a clue as to what ”Middle Eastern 7 Spice Mix” is…could you tell me what spices are in it?
Also, being Irish, I am still learning about Middle Eastern traditions…especially Iranian & Palestinian..also Assyrian. My husband is Armenian- Assyrian, but grew up in Iran. So, I am also in need of Armenian recipes!
One last thing…is Maftoul the same as Couscous that I see here ? (Italians love Couscous)…or is it completely different? HELP!!! ty
ReplyDear Elizabeth,
Thank you so much for your kind words about this recipe! The exact ratios and even the particular spices used in 7-spice mix can differ from area to area, and even family to family. I use the following spices in my 7-spice mix, as taught to me by my Syrian mother-in-law: black pepper, allspice, cinnamon, nutmeg, sweet paprika, coriander, and cumin. The recipe is included in my cookbook, An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair.
I hope you enjoy this dish if you give it a try – it is absolutely perfect for chilly weather!
ReplySiobhàn,
I’m happy you stumbled on this recipe; thank you so much for your kind words! The exact ratios and even the particular spices used in 7-spice mix can differ from area to area, and even family to family. I use the following spices in my 7-spice mix, as taught to me by my Syrian mother-in-law: black pepper, allspice, cinnamon, nutmeg, sweet paprika, coriander, and cumin. The recipe is included in my cookbook, An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair.
Maftoul is a large-grain couscous that comes from Palestine. It’s made from bulgur wheat, so it’s a bit darker and heartier than other kinds of couscous. If you can’t find it, the dish won’t have quite the same flavor, but you can substitute with any kind of large-grain couscous that you can find.
I hope you give the recipe a try! :)
ReplyHi Faith
Well I found the grains in the local wholefood store and was curious to try – having never previously heard of maftoul! Back home I searched for a recipes – and came across yours.
The whole family loves it!
I will used it as a side dish for Easter.
Thanks again!ReplyWonderful recipe..thanks Faith….and it is now possible to Buy Maftool online at Amazon no less! it is organic handmade from Canaan -Palestine womens’ cooperative..for those who cannot find this superb ingredient locally…..thanks again! gonna find your cook book next! /cheers, Myriam
ReplyDelicious! The entire family enjoyed it. I used garam marsala and a little turmeric. Excellent!
ReplyI wanted directions on how to roll the muftool
ReplyThanks so much this recipes…i try to make this tomorrow…
ReplyThis was so simple and delicious. I had no 7 spice blend so I used a kefta spice blend I had, and doubled the cumin. Served with crumbled feta on top, delicious. Thanks for sharing!
ReplyWonderful couscous! This is a perfect side dish, replacing pasta, rice or potatoes. Just delicious and wonderful texture..
ReplySo great to hear!
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