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Maftoul

 In
Maftoul Recipe
Yields1 Serving
 2 tablespoons ghee (clarified butter)
 1 medium-large onion, chopped
 2 cups (425 g) Maftoul
 1 teaspoon mixed spice
 1 teaspoon cumin
 ¼ teaspoon salt
 ¼ teaspoon black pepper
 ½ teaspoon caraway
 Chicken (cut 8 pieces),
 1 cup chickpeas, soaked overnight rinsed and drained
1

Wash chicken well with lemon salt and flour then dry.

2

In a pot melt ghee followed by chicken. Let sear in a pot add cloves, cardamom cinnamon sticks and bay leaves whole followed by caraway, cumin, mixed spice, and onion then water and bring to a boil. 

3

While chicken is boiling put a sieve or a special steaming pot and add the Maftoul and a tbsp. of ghee on top and mix until the steam starts coming up.

4

Add the mixed spice, cumin, salt, black pepper, caraway, and chickpeas.

5

Bring up to a boil, then cover the pot, turn the heat down to very low, and cook until the water is absorbed, for about 15 to 20 minutes, stirring occasionally.

6

Turn the heat off and let the Maftoul sit with the lid on for 15 minutes before fluffing and serving.

7

Wait for the water in the bottom pot to thicken and use as sauce 

8

Roast some almonds and pine to put on top of the cooked Maftoul.

Ingredients

 2 tablespoons ghee (clarified butter)
 1 medium-large onion, chopped
 2 cups (425 g) Maftoul
 1 teaspoon mixed spice
 1 teaspoon cumin
 ¼ teaspoon salt
 ¼ teaspoon black pepper
 ½ teaspoon caraway
 Chicken (cut 8 pieces),
 1 cup chickpeas, soaked overnight rinsed and drained

Directions

1

Wash chicken well with lemon salt and flour then dry.

2

In a pot melt ghee followed by chicken. Let sear in a pot add cloves, cardamom cinnamon sticks and bay leaves whole followed by caraway, cumin, mixed spice, and onion then water and bring to a boil. 

3

While chicken is boiling put a sieve or a special steaming pot and add the Maftoul and a tbsp. of ghee on top and mix until the steam starts coming up.

4

Add the mixed spice, cumin, salt, black pepper, caraway, and chickpeas.

5

Bring up to a boil, then cover the pot, turn the heat down to very low, and cook until the water is absorbed, for about 15 to 20 minutes, stirring occasionally.

6

Turn the heat off and let the Maftoul sit with the lid on for 15 minutes before fluffing and serving.

7

Wait for the water in the bottom pot to thicken and use as sauce 

8

Roast some almonds and pine to put on top of the cooked Maftoul.

Maftoul
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