Prep Time: 45 minutes.
How Many Servings?
4
Table of Contents
Lamb chops with maftoul and chickpeas is a rich and hearty meal that makes the best comfort meal. With tender lamb chops and the absorbent texture of maftoul, this meal will soon make its way into your family recipes.
This recipe is my version of the traditional Palestinean dish. Maftoul, which is also called Palestinian couscous, is a pasta-like bead that is filling, slightly chewy, and delicious. The old-fashioned cooking technique is to steam the Maftoul, prepare lamb or chicken stock, and add broth to the maftoul. Once the maftoul is done, the chicken or lamb is cooked with chickpeas and onion.
My version of this hearty dish is worth every bite. It is also super easy to prepare, and you can make it in less than 45 minutes! Its beautiful appearance and unique flavors make it perfect for a dinner party or a hearty dinner for your family! This dish is a whole meal, so there is no need for side dishes. Just add a bit of yogurt to your dish, and it is ready to be served!
What is Maftoul?
Maftoul is a type of couscous from Palestine that is similar to the original North African couscous. However, it varies because it is made with a mixture of bulgur and wheat flour instead of the traditional semolina. Maftoul is made of wheat that is boiled, sun-dried, and cracked. It is then hand-rolled in freshly ground wheat flour. It is also larger than regular couscous, and it is considered a hand-rolled pasta. People tend to eat maftoul during the winter since it is warm, creamy, and will leave you happy and full.
Where Can You Get Maftoul?
There are plenty of delicious brands of maftoul that can be found in your local grocery store. Stores such as Whole Foods Market or Middle Eastern markets will also sell maftoul. You can even order maftoul on Amazon.
What Can You Use Instead of Maftoul?
If maftoul is difficult to find in your local supermarket, you can substitute it for Israeli couscous, freekeh, or fregola. They are both similar in size, shape, and texture to maftoul. Maftoul, Israel couscous, and fregola are all technically pasta since they are made from flour rather than a grain. Although you can substitute one of the other kinds of pasta in place of maftoul, maftoul is still the best and most authentic for this recipe. Unlike Israeli couscous, maftoul will not turn mushy if soaked for too long. If you plan on using a substitute for maftoul, it is essential to note that they will each have different cooking times.
Preparation
Preheat the oven to 400 F
Take the seared lamb chops and move them to a sheet pan. Finish cooking the lamb chops in the oven for another 15 to 20 minutes until they are done!
In the stock pan used to sear the lamb chops, add the onions, carrots, garlic, and saute for one minute.
Add the maftoul and mix it with the onion, carrots, and spice.
Add water and let it come to a boil for about a minute. Then cover the pot and lower the heat to low. Let it cook for about 20 minutes.
Uncover the pot; by this time, most of the water should be absorbed by the mafatoul. Add the chickpeas and some chopped parsley. Using a fork, mix the chickpeas, so they are spread evenly. Cover the stockpot and turn off the heat. Let it sit for another 10 minutes.
Assemble the maftoul on a large platter, put the lamb chops on top, spoon some yogurt on the side and sprinkle more parsley! Enjoy!
What Else Can You Make With Maftoul?
Prep Time: 45 minutes.
How Many Servings?
4
Ingredients:
Adjust Servings
| 4 lamb chops | |
| 3 tablespoons olive oil | |
| 1 teaspoon salt | |
| 1 teaspoon pepper | |
| 1 teaspoon cinnamon | |
| 1 teaspoon toasted cumin seeds | |
| To Prepare: marinate the lamb chops with olive oil, salt, pepper, cinnamon, and toasted cumin seeds. |
For the Maftoul
| 250 grams maftoul (about one cup and half) | |
| 1 large onion (chopped) | |
| 1 large carrot (chopped) | |
| 3 cloves garlic (minced) | |
| 2 cups cooked chickpeas | |
| 2 tablespoons olive oil | |
| 2 bay leaves | |
| 1 teaspoon cinnamon | |
| Salt and pepper | |
| A handful of chopped parsley | |
| 2 ½ cups boiling water | |
| Plain yogurt |
Preparation
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