Description
Perfect Middle Eastern comfort food for cold weather.
Ingredients
Scale
- 2 tablespoons ghee (clarified butter)
- 1 medium-large onion, chopped
- 2 cups (425 g) maftoul
- 1 teaspoon Middle Eastern 7 Spice Mix
- 1 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups (.7 L) well-seasoned Middle Eastern lamb, beef, chicken, or vegetable stock, heated to boiling (see note below)
- 1 (16 oz/450 g) can chickpeas, rinsed and drained
Instructions
- Melt the ghee in a medium saucepan over medium heat; add the onion and cook until softened but not browned, about 5 to 7 minutes, stirring occasionally.
- Stir in the maftoul and cook until toasted and fragrant, about 3 to 5 minutes. Add the 7 Spice Mix, cumin, salt, black pepper, hot stock, and chickpeas.
- Bring up to a boil, then cover the pot, turn the heat down to very low, and cook until the water is absorbed, about 15 to 20 minutes, stirring occasionally.
- Turn the heat off and let the maftoul sit with the lid on for 15 minutes before fluffing and serving.
Notes
Stock: For this dish, I used a homemade lamb stock that I seasoned well with salt, pepper, Middle Eastern 7 Spice Mix, and several aromatics like carrot, celery, leek, onion, garlic, and parsley. If you prefer to use store-bought stock, you can add additional salt, pepper, and Middle Eastern 7 Spice Mix to taste.
Serving: I served this with a lamb broth that had tender pieces of slow-cooked lamb to spoon on top.
- Prep Time: 5 mins
- Cook Time: 35 mins