It’s made from sun-dried bulgur wheat. The whole grains are parboiled, dried in the sun, and then cracked and lastly hand-rolled in creamy yellow durum flour. Larger than Couscous, its grains are slightly uneven because they are rolled by hand.
Easy and forgiving to cook, Maftoul can be used in any dish that calls for rice or couscous. Traditionally these fat pearls of couscous are perfumed with cumin, cardamom, and other spices, and then layered with chickpeas and succulent chicken that’s been simmered with garlic and lemon. It can be boiled in salted water like pasta until tender or steamed like couscous over stock. Eating maftoul with those tiny balls rolling wonderfully on your tongue, enhances the eating experience even in a simple salad.