Maftool is one of the oldest wheat dishes in Palestinian cooking, hand-rolled grain by grain as a way to preserve the harvest and feed families throughout the year. Long before rice became common, maftool was a staple of village life, cooked slowly and shared generously. Its soft, earthy texture carries the memory of communal kitchens, patience, and care. When served with chicken, onions, and chickpeas, maftool becomes a dish of warmth and sustenance, meant to gather people around one table and stretch what the land provides.
Yield
Serves 4
Total Cooking Time
1 hr 30 min
Preparation 20 min
Cooking 1 hr 10 min
Ingredients
Chicken, Onions, and Chickpeas
1 kg whole chicken, cut into pieces (2.2 lb)
1 L water (4 cups)
Salt, to taste
Black pepper, to taste
2 bay leaves
1 cinnamon stick
Zaatar & Zayn 7 spices blend, 2 tsp
1 kg onions, sliced
300 g cooked chickpeas (1½ cups)
Optional additions for the broth
4–5 pieces marrow koosa, whole
2 carrots, cut lengthwise in half
1 small piece cabbage
Maftool
400 g Zaatar & Zayn maftool (2 cups)
30 ml Zaatar & Zayn olive oil (2 Tbsp)
300 ml hot chicken broth from the pot (1¼ cups)
Salt, to taste
Black pepper, to taste
Zaatar & Zayn 7 spices blend, 2 tsp
Preparation Chicken, Onions, and Chickpeas
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Place a pot on the stove over medium heat
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Add the sliced onions and cook gently until softened and lightly golden
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Add the chicken pieces
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Season with salt, black pepper, and Zaatar & Zayn 7 spices blend
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Add bay leaves and the cinnamon stick
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Add the water
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If using, add the whole marrow koosa, carrots, and cabbage at this stage
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Bring to a gentle boil
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Reduce heat and simmer for 30 to 35 min until the chicken is fully cooked and the broth is rich
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Add the chickpeas during the last 10 min of cooking
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Keep the chicken, vegetables, chickpeas, and broth together and warm
Preparation Maftool
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Place a pot on the stove over medium heat
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Add Zaatar & Zayn olive oil
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Add the dry maftool
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Season with salt, black pepper, and Zaatar & Zayn 7 spices blend
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Mix and toast the maftool in the oil and spices for 2 to 3 min, allowing the seasoning to bloom
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Add 300 ml hot broth from the chicken pot
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Bring to a gentle boil
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Reduce heat, cover, and cook for 12 to 15 min until the liquid is absorbed
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Turn off heat and rest covered for 5 min
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Fluff gently with a fork
Assembly
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Transfer the maftool to a large serving platter
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Arrange the chicken pieces on top
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Add some of the onions, chickpeas, vegetables, and broth over the maftool
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Serve the remaining broth, vegetables, and chickpeas in a bowl on the side
Texture and Flavor Notes
Soft, tender wheat grains
Clean, nourishing broth with whole vegetables
Warm, bloomed spices throughout
Traditional Serving
Served hot, family style
Often accompanied by yogurt or fresh salad
Storage
Best eaten fresh
Leftovers can be refrigerated for up to 3 days and reheated gently
