Zaytoun Palestinian Recipes: Maftoul and Apple Salad
(See more Zaytoun Palestinian Recipes)
Recipe shared by Claire McDonald for Zaytoun’s 10th anniversary.
This salad created by award winning food blogger Claire McDonald teams Zaytoun’s nutty maftoul with almonds and crunchy apple for utter taste satisfaction! We’re delighted to know that her family enjoy our products – Claire says “Never has being good tasted so delicious. My kids love the peppery, fruity flavour of Zaytoun olive oil which I stir into shop bought hummus for added zing”
Claire and sister Lucy McDonald are authors of The Crumbs Family Cookbook . Published by CICO books, it is full of simple, tasty recipes for all the family to enjoy.
- ½ red onion, finely chopped
- 1 garlic clove, finely chopped
- juice of 1 lemon
- 450ml (1 cup) chicken stock/bouillon
- 100g (2/3 cup) maftoul
- small bunch of flat-leaf parsley
- small bunch of mint
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- Handful of unblanched whole almonds
- 1 tsp fresh ginger root, grated
- 1 apple, chopped salt and pepper
- 1 tbsp pomegranate molasses (optional), or a drizzle of honey
- Put the onion and garlic into a cup with half the lemon juice. This reduces the strength of their flavours, which means you won’t still be tasting onion and garlic the next day.
- Bring the stock to the boil in a medium-sized saucepan. Then add the maftoul and simmer for 6–8 minutes.
- While it’s bubbling away, finely chop the parsley and mint. Put it in a large bowl.
- Toast the cumin and cinnamon in a dry frying pan over a medium heat until it darkens slightly and you can smell the aroma. Add it to the herbs.
- Put the almonds in the same pan and toast briefly, stirring occasionally until they are a slightly darker brown. Add to the bowl. Grate the ginger straight into the bowl.
- Chop the apple, throw in the bowl and then add the remaining lemon juice. Toss well and season with salt and pepper. Drain the maftoul thoroughly and add to the salad bowl.
- Drain the onion and garlic and add to the salad. Stir in the pomegranate molasses, if using, if not, a drizzle of honey.