Palestinian
Maftoul
Palestinian maftoul is steamed hand-rolled wheat pearls served with tender chicken, chickpeas, onions, and a warmly spiced broth. The grains are moistened with the chicken broth as they steam, giving them their comforting, fragrant depth.
Watch it madeFeast In The Middle East · 9:50
Ingredients
- Palestinian maftoul1 cup
- Bone-in chicken thighs or legs2 pieces, about 500g
- Cooked chickpeas1 cup
- Yellow onions, thinly sliced2 medium
- Olive oil2 tbsp
- Ghee or clarified butter1 tbsp
- Tomato paste1 tbsp
- Ground cumin1 tsp
- Palestinian baharat or maftoul spice1 1/2 tsp
- Ground allspice1/2 tsp
- Ground cinnamon1/4 tsp
- Black pepper1/2 tsp
- Bay leaf1
- Green cardamom pods, lightly crushed3
- Water or light chicken stock4 cups
- Saltto taste
- Fresh parsley, chopped1 tbsp
Method
- Rub the maftoul with 1 tablespoon olive oil and a pinch of salt, separating the grains with your fingers so they do not clump during steaming.
- Season the chicken with salt, 1/2 teaspoon baharat, and a little black pepper.
- Heat the remaining 1 tablespoon olive oil and the ghee in the bottom pot of a couscoussier or a deep pot fitted with a steamer, then brown the chicken on both sides and remove it to a plate.
- Add the sliced onions to the same pot and cook over medium heat until softened and lightly golden.
- Stir in the tomato paste, cumin, remaining baharat, allspice, cinnamon, black pepper, bay leaf, and cardamom pods, cooking for 1 minute until fragrant.
- Return the chicken to the pot, add the chickpeas and water or stock, bring to a boil, then reduce to a steady simmer.
- Place the maftoul in the steamer basket over the simmering broth, cover tightly, and steam for 15 minutes.
- Tip the maftoul into a wide bowl, sprinkle over about 1/2 cup of the hot broth, and fluff it well with a fork or your fingers to loosen the grains.
- Return the maftoul to the steamer, cover, and steam for another 15 to 20 minutes, until the grains are tender and fragrant.
- Remove the chicken when fully cooked and tender, then taste the broth and adjust the salt.
- Spoon the maftoul onto a serving platter, arrange the chicken on top, and ladle the chickpeas, onions, and spiced broth generously over and around it.
- Finish with chopped parsley and serve with extra hot broth on the side.
Common questions
Can I substitute pearl couscous for Palestinian maftoul?
Yes, pearl couscous works in a pinch, but it cooks faster and has a softer, less rustic texture. Reduce steaming time and watch closely so the grains stay separate and don’t turn mushy.
How long does maftoul take to steam properly?
Usually 15 minutes per steaming, then fluff and steam again if needed until tender but not gummy. The grains should be cooked through yet still springy. If dry, sprinkle with a little broth before the final steam.
What are the most common mistakes when making maftoul?
The biggest mistakes are not oiling the grains first, steaming with a weak seal, and overcooking the chicken until it dries out. Also avoid adding too much liquid to the maftoul itself, which makes it clump.
How should I store leftover maftoul and chicken?
Store the maftoul and chicken separately in airtight containers in the fridge for up to 3 days. Reheat gently with a splash of water or stock to loosen the grains and keep the chicken moist.
What should I serve with maftoul?
Serve it with extra broth spooned over the top, a simple salad, and yogurt or garlic sauce if you like. Pickled vegetables or sliced cucumbers and tomatoes also balance the warm spices well.