Zaytoun Palestinian Recipes: Maftoul with Squash, Sultanas and Pumpkin Seeds
(See more Zaytoun Palestinian Recipes)
“Visually appealing, plump pearls of grain. The aroma is deeply earthy and smells of goodness. On eating, the grains retain a welcome bite. We were bowled over by the simple but complex flavour – nutty, earthy and savoury. Very, very tasty.”
• 200g Organic Maftoul
• 70g Fairtrade sultanas
• 60g pumpkin seeds
• 1 medium-sized squash (about 750g)
• 3-4 tbsp Palestinian Fairtrade Organic Extra Virgin olive oil
• 1 tsp ground cumin
• Flaky sea salt and freshly ground black pepper
• Water or vegetable stock
• 1 handful picked flat-leafed parsley, finely chopped
• 3 tbsp finely chopped dill
• 1 tbsp apple balsamic vinegar or cider vinegar
• Put the sultanas in a bowl, pour over hot water and leave them to plump up a bit.
• Warm a frying pan over a medium heat and toast the pumpkin seeds, rattling the pan from time to time, until fragrant and toasted. Tip into a bowl and set aside.
• Heat the oven to 190C/375F/gas mark 5.
• Peel the squash, halve it and remove the seeds and fibres. Cut it into largish chunks of about 3cm and place in a roasting tin. Toss in two tablespoons of the olive oil, sprinkle on the cumin, salt and pepper, and toss again. Roast for 30-35 minutes, rattling the tin halfway through, until soft in the middle and gently charred around the edges.
• Cook the maftoul in water or stock according to the instructions on the packet.
• To assemble the salad, toss the drained sultanas, pumpkin seeds and herbs with the maftoul until well combined. Trickle over the remaining tablespoon or two of olive oil and the vinegar, and toss again. Taste, adjust the seasoning as necessary, and when you’ve achieved the balance of flavour you like, toss gently with the squash. Serve hot or cold.