Maftoul always reminds me of home—warm, comforting, and full of tradition. Whether served at family gatherings or quiet dinners, this dish brings Palestinian heritage to the table with every bite.
Type of Cuisine:
Middle Eastern
Prep Time: 15 minutes.
Cook Time: 30 minutes
How Many Servings?
4 servings
This savory Maftoul recipe with spiced lamb chops is a flavorful journey into the heart of Palestinian cuisine. Imagine tender lamb chops paired with hearty maftoul (Palestinian couscous), chickpeas, and caramelized onions—all ready in under 45 minutes.
Traditionally, maftoul is steamed and slow-cooked in rich broth. Our version keeps the spirit of the dish alive while offering a quicker approach, perfect for weeknight dinners or small gatherings. Just add a dollop of yogurt salad or a side of Salata Arabia, and you’ve got a complete, comforting meal with deep cultural roots.
Ingredients for the Recipe
- Olive oil: Adds a rich and savory flavor while helping to sear the lamb chops to perfection.
- Cinnamon: Adds warm, aromatic notes that complement the lamb beautifully.
- Toasted cumin seeds: Imparts a smoky, earthy flavor to the dish.
- Bay leaves: Offer a subtle, herbal aroma and flavor.
- Onion: Adds depth and sweetness to the overall flavor.
- Carrot: Provides a touch of natural sweetness and earthiness.
- Garlic: Introduces a fragrant and savory note.
- Lamb chops: The dish’s centerpiece delivers a rich and meaty taste. Feel free to use other parts of the lamb; just change the cooking time accordingly.
- Maftoul (Palestinian couscous): The heart of the dish, with its unique texture and ability to absorb flavors.
- Cooked chickpeas: Bring a nutty and hearty element to the dish. Use either canned or dry beans that have been soaked and cooked till tender.
What is Maftoul?
Maftoul, often called Palestinian couscous, is a traditional grain dish made from sun-dried bulgur wheat rolled in whole wheat flour. These small, hand-rolled pearls are then steamed or simmered, giving them a hearty texture and nutty, earthy flavor.
A staple in Palestinian kitchens for generations, maftoul is more than just a side—it’s a dish deeply rooted in history, culture, and community.
How to Cook Maftoul
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Liquid Ratio: Use about 1½ to 2 cups of water or broth per 1 cup of maftoul. Some brands may vary, so it’s always best to check the package instructions.
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Yield: 1 cup of dry maftoul yields roughly 2 to 2½ cups cooked, so plan accordingly depending on your servings.
While the traditional method of steaming maftoul takes time, this recipe offers a quicker way to enjoy its rich flavor, without losing its soulful essence.
To Serve
This savory maftoul and lamb dish is hearty on its own, but it truly shines when paired with a few simple sides. I love serving it with a bowl of plain yogurt—the cool, creamy texture balances the warmth of the spices beautifully.
You can also add a cucumber yogurt salad or a spoonful of Salata Arabia for extra freshness. And if you’re serving guests, a side of warm flatbread or pickled vegetables rounds out the meal perfectly.
Step-by-Step Instructions
Prepare the Lamb Chops
Meanwhile, preheat your oven to 400°F (200°C).
Sear and Roast the Lamb Chops
Sear the lamb chops for about 1–2 minutes per side, until golden brown and caramelized.
Transfer the seared chops to a sheet pan and finish cooking in the preheated oven for 12–15 minutes, depending on thickness and your preferred doneness.
Prepare the Maftoul Base
Stir in the bay leaves, cinnamon, salt, and black pepper. Continue to sauté for another 5 minutes, until the onions are soft and the carrots begin to tenderize.
Keep stirring to prevent any bits from sticking to the bottom—it builds great flavor without burning!
Cook the Maftoul
Pour in the boiling water and bring everything to a gentle boil.
Once boiling, cover the pot, reduce the heat to low, and let it simmer for about 20 minutes, or until the maftoul is tender and has absorbed most of the liquid.
Finish the Maftoul
Let It Rest
Plate and Serve
Add a generous dollop of plain yogurt on the side and finish with a sprinkle of fresh chopped parsley for color and freshness.
Serve warm and enjoy every flavorful bite of this comforting, Palestinian-inspired dish!
Dive into the heart of Palestinian cuisine with our Lamb Chops and Maftoul dish. A symphony of flavors and textures, this dish promises tender lamb chops harmoniously melded with chewy maftoul, chickpeas, and onions. Ready in under 45 minutes, it’s the perfect centerpiece for any meal.
Type of Cuisine:
Middle Eastern
Prep Time: 15 minutes.
Cook Time: 30 minutes
How Many Servings?
4 servings
Ingredients:
| 4 lamb chops | |
| 3 tablespoons olive oil | |
| 1 teaspoon salt | |
| 1 teaspoon black pepper | |
| 1 teaspoon cinnamon | |
| 1 teaspoon toasted cumin seeds |
For the Maftoul
| 2 tablespoons olive oil | |
| 1 large onion, chopped | |
| 1 large carrot (chopped) | |
| 3 cloves garlic (minced) | |
| 2 bay leaves | |
| 1 teaspoon cinnamon | |
| salt and pepper to taste | |
| 2 1/2 cups maftoul about 9 oz | |
| 2 1/2 cups boiling water | |
| 2 cups of cooked chickpeas | |
| 2 ½ cups boiling water |
To Serve
| 1 cup plain yogurt |
Extras
Preparation
In a bowl, marinate the lamb chops with olive oil, salt, black pepper, cinnamon, and toasted cumin seeds. Let them sit at room temperature for at least 30 minutes to absorb the flavors while you prep the rest of the dish. Meanwhile, preheat your oven to 400°F (200°C).
In a large pot (the same one you’ll use to cook the maftoul), heat 2 tablespoons of olive oil over medium-high heat. Sear the lamb chops for about 1–2 minutes per side, until golden brown and caramelized. Transfer the seared chops to a sheet pan and finish cooking in the preheated oven for 12–15 minutes, depending on thickness and your preferred doneness.
In the same pot used to sear the lamb chops, add the onions, carrots, and garlic. Sauté over medium heat for about 1 minute, just until fragrant. Stir in the bay leaves, cinnamon, salt, and black pepper. Continue to sauté for another 5 minutes, until the onions are soft and the carrots begin to tenderize. Keep stirring to prevent any bits from sticking to the bottom—it builds great flavor without burning!
Add the maftoul to the pot and stir well to coat it with the sautéed onion, carrot, and spice mixture—this step adds lots of flavor. Pour in the boiling water and bring everything to a gentle boil. Once boiling, cover the pot, reduce the heat to low, and let it simmer for about 20 minutes, or until the maftoul is tender and has absorbed most of the liquid.
Once the maftoul is tender and most of the water is absorbed (after about 20 minutes), stir in the chickpeas and chopped parsley until well combined.
Cover the pot, turn off the heat, and let it rest for 10 minutes. This gentle finish allows the flavors to meld and the grains to fully absorb any remaining liquid.
Transfer the maftoul to a large serving platter, spreading it out evenly. Arrange the lamb chops on top for a beautiful presentation. Add a generous dollop of plain yogurt on the side and finish with a sprinkle of fresh chopped parsley for color and freshness. Serve warm and enjoy every flavorful bite of this comforting, Palestinian-inspired dish!
Recipe Tips & Suggestions
Storage Tips
Rana’s Notes!
Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should should not be considered a substitute for a professional nutritionist's advice.
See our full nutrition disclosure here.
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