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The Palestinian Maftoul or the Moroccan!?

Today I came back to you with a new episode and recipe, which is how to make the Palestinian maftoul dough ,,,

Palestinian maftoul dough

It is called by this name because it twists and turns to become like small balls. The Maftoul dish, as it is called in Palestine and Jordan, or Moroccan or Moroccan-Lebanese couscous, is a dough that is cooked with chickpeas, chicken, and vegetables. Below we will present a method for making Maftoul dough at home, step by step, and tastier than ready-made, as it gives the dish a taste distinguished.

We will do the maftoul with all its details from start to finish!!

To wrap the maftoul, we need a large flat bowl with edges
The aerosol water spray helps with wicking
Just a cup of fine bulgur just washed
One kilo of flour
Three teaspoons of salt
One liter of water

To prepare the maftoul

We put salt and water in the water sprayer

We put the bulgur in the bowl and distribute it, then we start sprinkling a little flour on top of the bulgur and we stir and continue to sprinkle the flour and stir until the bulgur is dry

When the grains begin to appear, we twist it with the palm of the hand with a little pressure, and so on until we get the right size

When the kinks are finished, we place the maftol in colanders to get rid of excess flour or small grains

After that, we put in a pot of hot water, put the strainers on top of it, and make sure that the water does not reach the strainers, and we limit the steam by wrapping the pot with nylon cloth and raising it on the gas for 30 minutes

After 30 minutes, put the maftoul in a bowl and stir it with a tablespoon of ghee

At this stage, we can put the maftoul in the refrigerator for freezing if we want, but only after it has cooled completely

For the second fumigation, we prepare Maftoul stew

Ingredients

Chicken as desired
A kilo of onions preferably a small pill
Half a kilo of soaked and boiled chickpeas, or you can use canned chickpeas
A teaspoon of soft black pepper
A teaspoon of black pepper, love
Bay leaf
Half a teaspoon of cardamom, sweet or soft
Seeds of nutmeg
Two cubes of chicken stock and this ingredient is optional
Food salt as desired
Ten cloves

We put the chicken in the cooker, immerse it in water, and raise it on the gas until the sigh appears and get rid of it to get a pure chicken broth. After that, we put all the ingredients mentioned above on top of the chicken.

When it starts to boil, we go back and put the al-Maftoul strainers on top of the cooker for the second steaming, and we make sure that the water does not reach the strainers, and we go back and limit the steam well

Leave it on the gas for 45 minutes

After 45 minutes, the maftoul is ready

We put the maftoul in a bowl and rub it with 100 grams of municipal ghee, then put it in the serving dish and pour the stew over it.

Bon Apetit!!