Maftoul - Palestinian couscous

Maftoul, or Palestinian couscous as it is also called, is an ingredient in traditional Palestinian cooking. Couscous originally comes from Moroccan cuisine and was brought to Palestine by Moroccan immigrants, where it was later modified and named maftoul.

The production of maftoul can be called a food craft, where a kernel of a darker type of wheat is rolled by hand until it is the right size and shape. After the manufacture itself, the maftoul is steamed and dried, and then dried once more, in the sun, under a protective roof.

The maftoul Earth and Freedom imports were originally produced by women in Gaza. After the Israeli blockade of the strip of land, production was moved to a women's cooperative in Jericho in the West Bank. The work in the cooperative, which was started by PARC/Al-Reef Fair Trade, gives many women in the area – one of the West Bank's poorest areas – the opportunity to earn an income. It also strengthens women's independence. In autumn 2019, Al Reef's maftoul became organically certified.

On our Facebook page we have previously published several different recipes for maftoul and the range of use is large. In principle, maftoul is used like couscous: to eat with meat, fish, or vegetable stews, to mix with meat or chicken, or as an ingredient in various healthier salads. Boil one part maftoul and two parts water - possibly with a little salt or broth - covered on low heat for about 7-8 minutes. Let it stand for a while under the lid before serving, or let it cool completely, to use it in salads.

Contents: Maftoul (Palestinian couscous)
Weight: 800 grams
Ingredients: Whole grain wheat*, wheat flour*, salt, water
Country of origin: Palestine
* organic ingredient

Packed, marketed and quality controlled by: Al Reef for Investment and Agricultural Marketing Company, Al Ma'ahed St. Ramallah, Palestine.