Maftoul with Grilled Vegetables and Sumac-Lemon Dressing
A vibrant Palestinian dish featuring hand-rolled maftoul, grilled zucchini and eggplant, and a zesty sumac-lemon dressing. This hearty and healthy recipe captures the spirit of Palestinian cuisine—flavorful, rustic, and perfect for any occasion.
Equipment
- 1 Grill or skillet For charring the vegetables
- 1 Saucepan To cook the maftoul
- 1 Mixing Bowl For combining ingredients
- 1 Whisk or fork For preparing the dressing
- 1 Cutting board For prepping vegetables
Ingredients
- 1 cup Maftoul Use hand-rolled if available
- 1 medium Zucchini Sliced into rounds
- 1 small Eggplant Sliced into rounds
- 3 tsp Olive oil Extra virgin
- 2 cloves Garlic Minced
- 1 tsp Sumac
- 1 tsp Za’atar
- 2 tsp Lemon juice Freshly squeezed
- Salt & pepper To taste
- ¼ cup Pine nuts Optional toasted
- 2 tsp Dill or parsley fresh chopped
Instructions
- Grill the Vegetables:Slice the zucchini and eggplant into ½-inch rounds. Toss with 1 tablespoon olive oil, a pinch of salt, and za’atar. Grill or sear in a hot skillet 3–4 minutes per side until lightly charred. Chop into bite-sized pieces once cool.
- Cook the Maftoul:Bring 2 cups of water or vegetable broth to a boil. Add maftoul with a pinch of salt. Simmer 12–15 minutes until tender. Drain and fluff with a fork.
- Make the Dressing:In a small bowl, whisk together the remaining 2 tablespoons of olive oil, lemon juice, garlic, sumac, salt, and pepper.
- Combine and Serve:Toss the maftoul with grilled vegetables and dressing. Fold in fresh herbs and top with toasted pine nuts. Serve warm or chilled.
Notes
This dish is deeply rooted in Palestinian culture and is incredibly versatile. Enjoy it warm with grilled chicken or lamb, or serve chilled with hummus and tabbouleh. It’s meal-prep friendly, flavorful, and nourishing.