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.

pa_cousp 240404 - www.clovegarden.com
©Andrew Grygus - agryg@clovegarden.com - Photos on this page not otherwise credited © cg1 - Linking to and non-commercial use of this page permitted