Maftoul / Palestinian Couscous
[Marma'oun (Palestine, south); Israeli couscous (incorrect)]
Couscous was brought to Palestine by Arab immigrants from the Mahgreb
(North Africa). It was then modified to use local ingredients and to local
tastes. It is also popular in Jordan. Maftoul is much larger than North
African Couscous, but much smaller than the Lebanese Moghrabieh (also
descended from the Mahgreb. It is traditionally hand rolled from Bulgur Wheat.
The photo example was made in Jordan. Size variation and roundness suggests
it was hand rolled. Ingred: durum semolina, wheat flour, water, salt.
Maftoul differs from "Israeli Couscous" in that the Israeli product is
always machine made from durum wheat, and usually lightly toasted, though
versions sold under that name in North America may not be toasted. Israeli
Couscous was originally rice shaped (Ben Gurion rice), but today it is also
sold in a shape similar to Maftoul, as Israelis appropriate everything
Palestinian and call it "Israeli".
Hand Rolled of Bulgur Wheat
This photo example (dried on the left cooked on the right) was hand rolled
in Jordan with a core fragment of Bulgur Wheat. The core is rolled in Bulgur
Flour until it builds into a round bead. Of course, it has a more distinctive flavor
than those made from Durum Wheat. When cooking, you will notice a hard bit in
the center which is the fragment of Bulgur, but it softens by time cooking is
finished. Grains measure 0.110 to 0.175 inch diameter (2.79 to 4.44 mm).
1/2 cup weighs about 4 ounces and cooks up to 1-7/8 cup, weighing 9.8 oz.
Machine Made of Durum Semolina
This photo example (dried on the left cooked on the right) is typical of
machine made Maftoul, less spherical and more even in size and shape. The
photo sample was made in Canada of Durum Semolina Wheat and labeled "Israeli
Couscous". It has a lighter more pasta-like flavor than the Bulgur version.
Grains measure 0.165 inch diameter and 0.130 inch high (4.19 mm diameter by
3.30 mm high). 1/2 cup weighs about 4 ounces and cooks up to about 1-1/2 cups
weighing 7.0 oz.
Buying and Storing:
Various forms of Maftoul are available
on-line and from some specialty stores. It can be found as original hand
rolled from Bulgur Wheat, hand rolled from Durum Wheat, and machine made
from Durum Wheat Semolina, like Italian Pasta. Pricing varies widely
by store and by type - the machine made is by far the easiest to find and
least expensive. It can be stored the same as any other pasta.
Cooking:
I have found the best results by starting in cold
water and bringing up just under a boil over fairly low heat, then turning
the heat down to keep it at 170° to 190°F (77° to 88°C).
Total time is about 45 minutes. This has worked for all versions I have
tried. It will remain a little chewy and will be a touch sticky, but
still easily eaten with a spoon or fork, even after cooling.
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