• Almond and Fig

Maftoul Fall Salad with Sumac Dressing

Updated: Jun 19


Similar to couscous of Morroco and mughrabieh of Lebanon the Palestinian version is called maftoul. Maftoul is made of bulgur wheat, whole grains that are parboiled, dried in the sun, and then cracked, and hand rolled in durum flour. This process is long and time consuming but it gave the maftoul its name. As the word maftoul in Arabic means "rolled". These practices are common among Palestinian women, and products like this are essential in the Palestinian pantry. These little pearls came in my Palbox all the way from Palestine from a local women cooperative that depends on projects like this as a main source of income. Traditionally maftoul is served as a hearty stew thats perfumed with cinnamon, cardamom, and other spices, and then layered with chickpeas and succulent chicken that's been simmering in the spice broth. I took all these delicious flavors of the tradtional dish and made a beautful salad with roasted veggies and a bright sumac and lemon dressing thats perfect for this crispy fall weather.

Maftoul Fall Salad With a Lemon Sumac Dressing

Serves 6 as a side salad

Prep time: 15 min

Total Cooking time: 1.5 hours

Ingredients:

2 purple onions cut into wedges

2 cups chopped and peeled butternut squash (seeds removed)

2 cups fresh radicchio chopped or arugula

1 yellow squash diced

1 cup diced carrots

1 small sweet potatoe peeled & diced

9 Oz palestinian fair trade maftoul

2 tbls olive oil

Salt and pepper

1/4 cup chopped pistachios (reserve a tbls to garnish the top)

Dressing:

Juice of one lemon

2 tbls of olive oil

1 tsp of sumac

Salt to taste

1 garlic cloves finely minced

Mix all ingredients in a mason jar to combine

Tools:

Double boiler

To roast the vegetables:

** see roasting tips

Preheat the oven to 425 F

Add the cut up veggies to a parchment lined baking sheet

Drizzle with olive oil, salt and pepper

Toss to combine

Roast for 30- 45 min till veggies are caramelized and cooked through

** Tips for roasting veggies:

  1. Cut them the same size so they cook evenly

  2. Lay them in a baking sheet in one layer so they caramelize on all sides and not steam

Cooking the maftoul:

Tools you need: For a fluffy delicious maftoul you will need a double boiler

1 tsp of olive oil

Water or chicken broth

Aromatics for the water: this step is optional it will just create a nice scented steam

  • cinnamon stick

  • 5 peppercorns

  • 1 bay leaf

  • 5 cardamom pods

  • 5 whole allspice

Add water to the bottom pan with the aromatics if using

Brush the bottom and sides of the colander with olive oil. This step will prevent the maftoul from sticking to the colander

Make sure the bottom of the colander does not touch the water

Add the rinsed maftoul to the oiled colander.

Bring the pot to a boil. Cover and let the steam cook the maftoul. After 8 min of cooking give the maftoul a gentle toss to make sure it’s not clumping together cook for a total of 15-25 minutes until maftoul is fluffy and cooked through. Fluff with a fork and set aside to cool.

To assemble the salad:

In a large bowl add the roasted veggies to the cooled maftoul.

Add the dressing, radicchio, pistachios. Toss the salad to combine. Garnish with the reserved pistachios. Serve at room temperature.

This salad can be stored in the fridge for up to one week.

This salad is delicious as a side dish next to roasted chicken or roasted salmon.

Recipe and images by Almond & Fig

www.almondandfig.com

@almondandfig

Recipe made for @palbox

https://www.palbox.org/

#maftoul #palestinianfood #fallsalad #roastedveggies #maftoulsalad

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© 2018 by Almond & FIG