Maftoul from Palestine
Maftoul - what is that actually?
It is another word for couscous, and couscous is quite well known. Maftoul consists of whole wheat flour, bulgur wheat and salt. The product available from us is hand-rolled and particularly tasty.
Maftoul is a typical ingredient of North African cuisine. Not without reason, because the preparation corresponds to the classic culinary art of North Africa. First, maftoul is roasted in a hot pan until golden brown. Then it can be cooked in a broth by simmering gently. The taste of maftoul is determined by the composition of the broth.
How is Maftoul made?
First, the semolina is sprinkled on the flour and sprinkled with salt. This procedure already ensures the formation of lumps. These lumps are then finely rubbed between the hands. This produces even finer, quasi-millimetre-sized grains. The mass is repeatedly passed through sieves to sort out lumps that are too small. This is done until the entire mass is ground. Finally, it is dried under the sun. In this way, a maftoul is produced, which can be kept for a very long time.
Some producers add pumpkin for orange colouring or saffron for yellow colouring. However, Nabali Fairkost Maftoul is completely natural and without colouring agents.
The product sold here is not industrially produced, so that high quality can be ensured.
How can Maftoul be consumed?
Pure Maftoul would actually be nothing special. The special taste comes from the addition of meat or fish. Pans with colourful, seasonal vegetables are also very popular. Instead of a sauce, maftoul is rather enriched with a rich bouillon. It is important that all additions are very coarsely chopped, because the maftoul is already fine enough.
Moreover, the semolina is not traditionally prepared in a pot, but in a so-called couscousière. This cooks the semolina in steam, which preserves the graininess. If maftoul were prepared in a pot with water, the grains would stick together. So if you have ever wondered why the typical German cooking method produces a sticky mass without the use of the special utensil - this is the explanation.
Maftoul can also enrich salads wonderfully. For those who don't get full from pure leafy fare will appreciate something semolina-like in the salad. Such a salad can also be enjoyed wonderfully cold. Especially in summer, a maftoul vegetable salad is a wonderful alternative to heavy food. Couscous has comparatively few calories, which is why the dishes prepared with it are very light.
Vegans and vegetarians like to make a fritter out of maftoul, which can then be fried in the pan, breaded or plain. The result is a filling food that is also good as a soup ingredient.
How can you achieve your own seasoning?
If you like it classic, add Ras El Hanout to the maftoul. If you like it spicier, add harissa. Usually, the spice used is also added for seasoning.
How is maftoul eaten?
Since maftoul is a North African speciality, it is usually eaten without cutlery. The meat, fish or vegetables served with it are grasped with white bread. Those who are more experienced will not even get their fingers dirty. At most, a spoon is used for the broth served with it.
In the restaurant, however, cutlery is still served, because this way of eating is rather foreign to Germans.
What else needs to be considered?
The maftoul from Palestine offered here actually comes one hundred percent from Palestine. It does not contain any artificial flavours or flavour enhancers. Genetic engineering is not used in the cultivation of the components. Preservatives are also not necessary due to the classic production process.
The product contains minerals, vitamin E and various B vitamins. The content of magnesium, zinc and iron is particularly high.
People with gluten intolerance must unfortunately refrain from eating Maftoul, as it contains whole wheat flour.
Store protected from light and dry.
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