Maftoul is a nutty mixture of bulgur and wholewheat that's hand rolled and dried out in the Palestinian sun. Far more robust than couscous, maftoul sucks up huge amounts of flavour and stands up beautifully to a tangy pomegranate molasses and lemony sumac. This versatile salad makes a perfect accompaniment to BBQ meats, especially spiced kebabs or kofta.
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Here's how you do it
Rinse the maftoul then bring to the boil in 400ml of salted water. Simmer for 12-15 minutes until the liquid has absorbed and the maftoul is tender but with a bite. Leave to cool.
While the grains are cooking, peel the onion then finely dice along with the cucumber. Half the tomatoes, discard the seeds then finely dice. Roughly chop the dill, reserving 1 tbsp for the finished dish, and place all the chopped ingredients to a mixing bowl. Grate the zest from 1/2 the lemon into the bowl, sprinkle over 1 tbsp sumac and add the cooled maftoul.
To make the dressing, mix the pomegranate molasses with the juice from 1/2 lemon and rapeseed oil. Season with a pinch of salt and pepper and taste (you might want to add a little more lemon for acidity or molasses for sweetness so trust your taste buds).
When you're happy with the flavour, pour the dressing into the mixing bowl and give everything a good stir. Serve immediately, topped with the leftover dill and sumac.
Chef's Tip: Rapeseed works great in this dressing as it doesn't overpower the rich sweetness of the pomegranate molasses and gives the salad a wonderful golden colour.