📝 About This Recipe
Often referred to as 'Palestinian or Lebanese Couscous,' Maftoul is a soulful, labor-of-love dish featuring large, hand-rolled wheat pearls steamed to fluffy perfection. This version is served as a hearty 'Yakhneh' (stew), where tender bone-in chicken meets buttery chickpeas and pearl onions in a broth fragrant with warm cinnamon and earthy caraway. It is a celebratory meal that embodies the warmth of Levantine hospitality and the rich texture of heritage grains.
🥗 Ingredients
The Chicken and Broth
- 1.5 kg Whole chicken (cut into 6-8 pieces, skin on)
- 8 cups Water (filtered)
- 1 piece Cinnamon stick
- 3 pieces Bay leaves
- 5 pieces Cardamom pods (cracked)
- 2 teaspoons Salt (adjust to taste)
The Maftoul (Wheat Pearls)
- 500 grams Dry Maftoul (store-bought or hand-rolled dried pearls)
- 3 tablespoons Olive oil (extra virgin)
- 1 tablespoon Caraway powder (the signature spice of Maftoul)
- 1 teaspoon Cinnamon powder
- 1 tablespoon Ghee or Butter (for finishing)
The Stew (Yakhneh)
- 250 grams Pearl onions (peeled and left whole)
- 2 cups Chickpeas (cooked or canned/drained)
- 300 grams Butternut squash or Pumpkin (peeled and cut into large cubes)
- 1 tablespoon Lebanese Seven Spice (Baharat)
- 1 tablespoon Tomato paste (optional, for depth of color)
👨🍳 Instructions
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1
In a large pot, sear the chicken pieces skin-side down in a splash of oil until golden. Cover with 8 cups of water and bring to a boil; skim off any foam that rises to the surface.
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2
Add the cinnamon stick, bay leaves, and cardamom pods to the chicken. Reduce heat, cover, and simmer for 35-40 minutes until the chicken is tender. Strain the broth into a clean pot and set the chicken aside, keeping it warm.
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3
While the chicken cooks, prepare the Maftoul. In a large bowl, toss the dry pearls with 2 tablespoons of olive oil, caraway, and cinnamon until every pearl is coated and glistening.
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4
Set up a steamer. If you don't have a traditional Maftoul steamer (Maftoulieh), use a fine-mesh colander over a pot of simmering water. Place the Maftoul in the steamer, cover tightly, and steam for 20 minutes.
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5
Remove the Maftoul from the steamer, sprinkle with 1/2 cup of the warm chicken broth, fluff with a fork to prevent clumping, and steam for another 15 minutes until tender but still firm (al dente).
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6
In a separate pot, sauté the pearl onions in a little olive oil until they begin to caramelize on the edges.
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7
Add the cubed squash (or pumpkin) and chickpeas to the onions. Stir in the Seven Spice and tomato paste, cooking for 2 minutes to release the aromatics.
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8
Pour 4-5 cups of the reserved chicken broth over the vegetables. Simmer for 15-20 minutes until the squash is fork-tender but not falling apart.
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9
Taste the stew and adjust salt. If you like a thicker broth, you can mash a few chickpeas against the side of the pot.
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10
For the final touch, toss the steamed Maftoul with a tablespoon of ghee or butter to add a rich, silky finish.
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11
To serve, spread the warm Maftoul pearls on a large communal platter. Arrange the chicken pieces on top.
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12
Ladle the vegetables and some of the broth over the chicken and pearls. Serve the remaining broth in a bowl on the side for guests to add as they like.
💡 Chef's Tips
Use high-quality caraway powder; it is the soul of this dish and provides that authentic 'earthy' flavor profile. If the Maftoul pearls feel too dry after the first steaming, don't be afraid to splash them with more broth—they absorb liquid like a sponge. For the best texture, use bone-in chicken; the marrow enriches the broth far better than boneless cuts. If you cannot find pearl onions, use large yellow onions cut into thick wedges to maintain texture during the long simmer. Always fluff the Maftoul with a fork, never a spoon, to keep the individual pearls distinct and airy.
🍽️ Serving Suggestions
Serve with a side of fresh radish slices and green onions for a sharp, crunchy contrast. A bowl of creamy, thick Greek yogurt or Laban on the side helps balance the warm spices. Pair with a simple Lebanese salad (Salata Arabieh) of finely chopped cucumber, tomato, and parsley. A glass of chilled Arak (diluted with water) is the traditional beverage of choice for such a hearty meal. Finish the meal with a warm cup of mint tea to aid digestion after the rich wheat and chicken.