The Arabi Pantry

What is Maftoul?

مفتول

Palestinian couscous, rolled by hand around bulgur — each pearl a small act of patience.

Maftoul's habitat: the crowded table, next to something stewed.

Maftoul is often introduced as 'Palestinian couscous,' which is true the way a cousin is family: related, not identical. Where fine couscous is semolina, maftoul is built around bulgur — each grain hand-rolled in moistened flour until it becomes a pearl several sizes larger than couscous, with a nutty chew that holds its own against stews. The name comes from the Arabic 'to roll,' and traditionally women rolled it together in bulk, another of the region's edible social institutions.

It's served the way its size suggests: not as a fluffy bed but as a hearty base — steamed over broth, crowned with chicken, chickpeas, and onions cooked down sweet. A pot of maftoul is autumn food, gathering food, the kind of dish that makes a kitchen smell serious.

How to use it

• The classic pot: maftoul steamed in chicken broth with chickpeas, caramelized onion, and roast chicken on top
• A chewier stand-in wherever couscous or rice would go
• Grain salads that need pearls with a spine
• Simmered straight in soup, where it drinks the broth

The Jar Itself

The pearls and their seasonings.

Ziyad maftoul — the pearls$9.99Zdan 7 Spice Mix 5.5oz$6.99Authentic Olive Oil 16 oz First Cold Press Middle Eastern Gold$19.99

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